Tomato dumplings
By WestonDooley
Go to Northwest Ramen Restaurant to eat ramen. It is often pasta with tomatoes, onions and other ingredients. It is very delicious. I suddenly wondered what it would taste like to make dumplings with tomatoes. It seems that few people have made them before. Give it a try and it's surprisingly delicious.
Recipe Recommendations
- flour appropriate amount
- tomato appropriate amount
- shrimp appropriate amount
- pork belly appropriate amount
- eggs appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- cornflour appropriate amount
- MSG appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Tomato dumplings
1
Mix the flour into dough and soak well.
2
Roll out the dough flat and cover it into dumpling skins.
3
Prepare fillings: tomatoes, shrimp, red onions, pork belly, eggs
4
Beat the eggs evenly, spread into an egg cake, and then cut into egg cakes. Chop the onions and put them into the pan and saute until fragrant. De-seed and peel the tomatoes, dice the flesh, and mix with a little cornflour to prevent too much water from coming out. Remove the intestines from the shrimp and dice. Cut the pork belly into dices. Add a little pepper, sesame oil, monosodium glutamate, and salt to all ingredients and mix well.
5
Mix the filling well and make dumplings immediately.
6
Heat the pan, add a small amount of oil and brush evenly, add the dumplings and cover them, fry over medium heat until the bottom of the dumplings is slightly scorched, add appropriate amount of boiling water (half a cup), and then cover and simmer until done, pay attention to push the pan from time to time to prevent sticking to the pan.Tomato dumplings Make Tips
The flour needs to be tempered for a long time to become more muscular. Tomatoes come out easily, so don't mix them into the filling in advance, add them when wrapping.