Steamed dumplings with tomato and egg
By JaymeNienow
Ingredients: tomatoes,fungus,eggs,MSG,white sugar,salad oil,flour,spiced powder,diced green onion,refined salt
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- simple
Steps for Steamed dumplings with tomato and egg
1
Use boiling water to stir the flour into cotton wool, mix it into dough, and soak for a while.
2
Wash the tomatoes, remove the stalks and seeds, cut them into pieces and place them in a bowl for later use.
3
Put the oil in a hot pan and heat it up, knock the eggs into a bowl and sprinkle them, and pour them into the pan.
4
Scramble the eggs until done, shovel them out, and place them into a bowl for later use.
5
Clean the soaked fungus, cut it into pieces, and cut the green onions into pieces for later use.
6
Put the fried eggs, shredded fungus, and shredded green onion into a bowl filled with shredded tomatoes, and add refined salt, five-spice powder, monosodium glutamate, and white sugar.
7
Stir well to form a tomato and egg filling for later use.
8
Place the dough on the chopping board, rub it into long strips, add ingredients, and roll out the skins.
9
Start making dumplings.
10
Put the wrapped dumplings into a steamer.
11
Steam for 10 minutes over high heat, remove, and place into a plate.