William Cai'S Tomato And Egg Jiaozi (Chinese Dumplings)

1. 1

   Whisk eggs, then stir-fry in oil and set aside.

2. 2

   Blanch tomatoes, remove skins, and mince.

3. 3

   Combine eggs and tomatoes, and drain liquid.

4. 4

   Season with sugar and salt.

5. 5

   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.).

6. 6

   Bring large pot of water to a boil.

7. 7

   Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.

8. 8

   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).

* Per serving · 4 servings · Values may vary.

No additional tips available.