How to make tomato dumpling wrappers?

Dumplings are the most traditional food in our daily life. With the improvement of people's living standards, there are more and more ways to eat dumplings and the varieties are becoming more and more diverse. Recently, the more popular way of making dumplings is tomato and egg dumplings. Tomato and egg dumplings taste fresh and fragrant and are very popular. So what is the method of making tomato and egg dumplings? Below is the detailed method of making tomato and egg dumplings.

practice

1. Knead the dough. Don't make it too hard. As the saying goes, "soft dumplings make hard noodles." Add a little salt to the water.

2. Knead the dough. Try to knead the dough for a longer time. The dough will not become too dry because of kneading for a long time. It will be dry because not enough water is added.

3. Let the dough rest. Place the kneaded dough on a chopping board or in a basin, cover it with a clean wet towel, and leave it for about 20 minutes.

4. Pulling agent. Knead the dough into long strips with a diameter of about 2 cm (if it is for steamed dumplings, it should be thicker), then hold the upper end of the dough with your left hand, keep your right hand close to your left hand, and pinch the dough with the heel of your thumb and index finger. The length should be the width of your thumb, and pull it down in parallel with force, being careful not to pull it upwards. If you don't know how to do it, you can use a knife to cut it.

5. To scrape the skin. Flatten the dough and keep rotating it to form round pieces of appropriate size and thickness. It is best if they are thin on the outside and slightly thicker in the middle.

6. All that’s left is to pack. Tomatoes are very watery, so you must squeeze them well, otherwise they will break.

7. When cooking, make sure the water is boiling and put a little salt in the water. After putting it into the pot, keep pushing it gently with the back of the spoon to prevent it from sticking to the pot. After the dumplings float up, cover the pot, open it again, open the lid, add a little cold water after boiling, add more cold water after boiling again, and then you can serve and enjoy the food.

Preliminary processing of tomatoes: peel and remove the pulp (too much water), cut into small dices, and control the water. Be careful not to chop it too finely.

If time permits, cooking a delicious meal for your family is fun.

Dumpling filling recipe

Tomato and egg dumplings

Ingredients: 1 tomato, 2 eggs, some green onions, 3 grams of salt, 2 grams of sugar, a small amount of vegetable oil (the above ingredients can make 20 dumplings)

Production method (stuffing method):

1. Cut the tomatoes in half, then use a spoon to scoop out the watery flesh inside the tomatoes.

2. We will cut the tomatoes without the pulp into small pieces (to ensure the taste, do not cut them too finely), then add sugar and mix well. This step is to dehydrate the tomatoes with the sugar. Adding sugar at the same time can neutralize the acidity of tomatoes, and a small amount of sugar can also enhance the flavor.

3. Beat two eggs into a bowl, cut the tomato pulp we dug out earlier into small pieces and put them into the eggs, then filter the water from the tomatoes into the egg liquid. Please note that the amount of tomato juice cannot exceed one third of the total amount of egg liquid.

4. Add a small amount of vegetable oil to the filtered tomato pieces and mix well. This step is because the oil can wrap the flavor of the tomatoes while preventing them from releasing water.

5. Take a wok, add a small amount of oil, add chopped green onion after the oil is hot and stir-fry until fragrant, then add the egg liquid mixed with tomato juice and stir-fry until broken.

6. Add the chopped eggs and the processed chopped tomatoes, mix well, add salt, and our filling is ready.

Nutritional Value

1. It doesn't need to be particularly large. If you are worried about too much water coming out, you can lightly mix the chopped tomatoes with some dry starch. In addition, don't put too much oil when frying the eggs.

2. The key to rolling the dough is to use the right method. Push the rolling pin with one hand and rotate the dough with the other hand. Apply force evenly. You will become proficient in it after a long time.

3. Don’t knead it for too long. The key is to let the dough rise well and then knead it until it is smooth.

4. The cooking process is the same, because the dumplings are cooked by cooking the filling first and then the skin. Just don't let the dumplings stay in the pot for too long. Take them out as soon as they are cooked, otherwise they will be overcooked.