William Cai's Tomato and Egg Jiaozi (Chinese Dumplings)

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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk eggs, then stir-fry in oil and set aside.
  • Blanch tomatoes, remove skins, and mince.
  • Combine eggs and tomatoes, and drain liquid.
  • Season with sugar and salt.
  • Stuff dumpling skins with egg and tomato mixture, and pinch sides together to form half-moon shape. Seal well. (A bit of water on your forefinger helps.).
  • Bring large pot of water to a boil.
  • Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
  • Eat dumplings with chopsticks, and dip in small bowls of black vinegar. (Dipping sauce may also contain soy sauce, minced garlic, chopped fresh cilantro, and/or red chili flakes in oil).
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