Tomato and egg dumplings are one of the more distinctive dishes from the north, and they are very easy to make. The difficulty of tomato and egg dumplings is that the tomato soup will flow out of the dumplings. To prevent the soup from flowing out of the dumplings you need to first don't choose ripe tomatoes; secondly control the water after dicing the tomatoes; thirdly add potato starch during the process of mixing the noodles; fourthly add corn oil in the filling.

Prepare the ingredients. First of all, clean the fresh tomatoes, then cut the top of the tomatoes, and then put them into a pot of boiling water to scald and remove the skin. The blanched tomatoes chopped, and then use the net very dense leaky spoon to drain the water, here need to pay attention to tomatoes diced to cut a little bigger. Prepare the appropriate amount of shrimp and eggs. Beat the eggs directly in a bowl, and add the appropriate amount of pepper and salt to beat. Peel the fresh cucumber and dice it. Take the white onion and chop it into minced scallions.

Make the filling. Heat the oil in a wok, pour the beaten eggs into the wok and scramble them, frying them directly with chopsticks as they cook, so that the eggs can be wrapped in small clusters. Then turn up the heat and fry the eggs until the surface is lightly browned. Transfer the eggs to a large enough bowl, add the chopped green onion, cucumber and tomato into the bowl, add white pepper and salt. Mix well and the tomato and egg filling is ready.

Make the dumpling skin. To ensure the toughness and texture of the dumpling skin, add an appropriate amount of potato starch to the medium gluten flour, or just use high gluten flour. Mix flour and potato starch in a ratio of about 5 to 1, add a good amount of water, knead the dough to form a smooth surface, and let it rise for about fifteen minutes. Roll out the dough into a dumpling skin of the right size. Roll out the dough as thick as possible.

Making the dumplings. The filling is made by adding a good amount of cooked corn oil before wrapping, which prevents the tomatoes from getting watery. Wrap all the filling into the dumpling skin. Bring a pot of water to a boil, then add the dumplings to the pot and cook for about two minutes. The tomato and egg dumplings are done.