Tomato and egg dumplings
By RoseAdams
It was the first time I used tomatoes and eggs to make dumplings, and the taste was not bad.
Recipe Recommendations
- sour and salty
- steamed
- an hour
- simple
Steps for Tomato and egg dumplings
1
Prepare the required ingredients.
2
Beat the eggs into a bowl, add appropriate amount of salt and beat.
3
Pour the oil into the pan and heat it up, pour in the egg liquid and stir fry smoothly.
4
Serve out the scrambled eggs.
5
Cut a cross knife at the bottom of the tomatoes, blanch with boiling water for 2 minutes, and tear off the tomato skins.
6
Chop the tomatoes and squeeze out the tomato juice with gauze.
7
Mix the flour with tomato juice into a moderately soft dough, cover with a damp cloth, and soak for 30 minutes.
8
Knead the dough evenly.
9
Roll the kneaded dough into long strips.
10
Cut into small pieces.
11
Roll the cut ingredients into dumpling skins.
12
Mix tomatoes and eggs in appropriate sesame oil and mix well.
13
Make them into dumplings.
14
Put the wrapped dumplings into a steamer and steam for 20 minutes over high heat.
15
Steamed dumplings.