Egg & Tomato Dumplings

Scrambled eggs with tomato are a universally comforting dish for almost anyone who grew up in a Chinese family. This recipe takes that experience and turns it into a dumpling!

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Egg & Tomato Dumplings

Yield: Serves 2

Author: Sarah Huang Benjamin

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

A universal Chinese comfort food turned dumpling, these little pockets of egg and tomato are so deliciou

Ingredients

• 16-20 dumpling skins
• 3 small tomatoes
• 4 eggs
• 2-3 tablespoons ketchup
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon light soy sauce
• 1/4 teaspoon salt, or to taste
• 1 tablespoon oil, for frying

For the dressing (everything to taste)

• Chinese black vinegar
• Light soy sauce
• Chilli oil
• Fresh cherry tomatoes, sliced

Instructions

1. Cut a shallow 'X' in the bottom of each tomato, place in a bowl and cover with freshly-boiled water. Leave for 3-4 minutes, until the skin is coming away. Remove from the water and cool, then peel off the skin before dicing.
2. In a nonstick pan, heat up the oil and fry the minced ginger and garlic for about a minute over medium-high heat. Add the diced tomatoes and cook until most of the liquid has evaporated. Season with a pinch of salt.
3. Beat the eggs with a pinch of salt, then stir into the tomatoes, stirring. Add ketchup and light soy sauce to season, and adjust to your taste. Remove and cool once the eggs are just cooked.
4. Place a dollop of the filling in the centre of each dumpling skin, then brush the edges with water and press to seal tightly.
5. Cook the dumplings until they float in vigorously boiling water. Mix all the dressing ingredients to taste, then toss the cooked dumplings in the sauce.