William Cais Tomato And Egg Jiaozi Chinese Dumplings Recipes

Steps:

• 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).

Steps:

• Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
• Mix well.
• Add oil to the pan; turn up the heat.
• Add the egg mixture.
• break the egg into pieces.
• Toss and cook until the eggs are almost done.
• less then 2 min
• Take out the egg.
• Add more olive oil to the pan and cook the tomatoes.
• Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
• Put the egg mixture back to the pan.
• Add the"green" part of the green onion.
• In a little bowl, mix corn starch with aliitle more than 1 tsp of water
• Toss.
• Serve hot.