William Cai's Tomato and Egg Jiaozi Chinese Dumplings

Ingredients:

• 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

Steps:

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