Dumplings filled with tomato and egg

Dumplings filled with tomato and egg

Introduction:

"Because undergraduates often eat dumplings with this stuffing in Tangshan. Now they miss it very much when they go home. Today they have a little try, and the results are good. It's very important for us to share our experience."

Production steps:

Step 1: 1. Cut the tomato in half from the middle, scoop out the seeds and juice inside the tomato with a spoon, put them into another bowl, sprinkle a little salt, and water out. The rest of the tomatoes are diced and set aside. Wrap the two parts of tomato with gauze and squeeze the water into a bowl.

Step 2: 2. Beat three eggs into a bowl. Pour a little oil into the frying pan, fry the eggs into granules, let cool, stir with the previously drained tomatoes, and add salt and five spice powder according to personal taste, set aside.

Step 3: remove two small bowls of flour, add the tomato juice just filtered with gauze, make the flour to the required hardness, then knead it evenly, knead it into thin strips, cut it into small sections, flatten it into the shape shown in the figure, and roll it out with a small rolling pin.

Step 4: This is the rolled dumpling skin. Put in the stuffing and boil for 10 minutes.

Step 5: the finished product ^ o ^ tastes good and needs to be further improved.

Materials required:

Tomatoes: 2

Eggs: 3

Flour: right amount

Chives: 1

Ginger: moderate

Salt: right amount

Five spice powder: appropriate amount

Note: 1. Be sure to drain the juice of tomato, otherwise it will be very painful when packing. 2. Mix the flour with the juice, so that the flour is powdery and good-looking. 3. Make the flour soft, or it will not taste good.

Production difficulty: unknown

Process: boiling

Production time: half an hour

Taste: Original