Tomato and egg dumplings

Tomatoes 350g	Eggs 3
Salt 6g	White sugar 6g
Oil A small amount	Plain flour 200g
Water 100g

How to make tomato and egg dumplings

Step 1

Mix flour and water, knead into dough and let it rest for a while. (As long as the stuffing is reconciled)

Step 2

Take a pot, boil water, blanch the tomatoes in boiling water for a few seconds, cut them into crosses with a knife, and peel them.

Step 3

Cut the tomatoes into small pieces and chop finely.

Step 4

Use a non-stick steaming cloth to separate the juice from the tomatoes.

Step 5

Add eggs to the separated tomato juice.

Step 6

Add salt and sugar and stir evenly.

Step 7

Heat the pot, add a little oil and fry the eggs until cooked. Wait for it to cool down. (In order to cool down faster, you can freeze it for a while)

Step 8

Take out the dough, roll it into long strips, cut into equal-sized pieces, and flatten.

Step 9

After rolling out all the skin, you can cover it with plastic wrap.

Step 10

Cool scrambled eggs sit with tomato pulp.

Step 11

Add salt.

Step 12

Stir gently to combine. To avoid water leakage.

Step 13

Remove the skin and add filling.

Step 14

wrap up.

Step 15

Put the pot under boiling water. After the water boils for 1 minute, add cold water again until it boils again for 1 minute.

Step 16

Finished product! Tomato and egg dumplings cooking tips