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

• 800 g tomatoes
• 8 eggs
• 1000 g gyoza skins
• 1/4 cup oil
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• black vinegar (for dipping)

1. Whisk eggs, then stir-fry in oil and set aside.
2. Blanch tomatoes, remove skins, and mince.
3. Combine eggs and tomatoes, and drain liquid.
4. Season with sugar and salt.
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. Bring large pot of water to a boil.
7. Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
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).

tomatoes, eggs, oil, salt, sugar, black vinegar

Taken from www.food.com/recipe/william-cais-tomato-and-egg-jiaozi-chinese-dumplings-494760 (may not work)