William Cais Tomato And Egg Jiaozi Chinese Dumplings Food

WILLIAM CAI'S TOMATO AND EGG JIAOZI (CHINESE DUMPLINGS)

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).

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

EGG WITH TOMATOES: CHINESE HOME-STYLE

Steps:

• Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
• Mix well.
• Add oil to the pan; turn up the heat.
• Add the egg mixture.
• break the egg into pieces.
• Toss and cook until the eggs are almost done.
• less then 2 min
• Take out the egg.
• Add more olive oil to the pan and cook the tomatoes.
• Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
• Put the egg mixture back to the pan.
• Add the"green" part of the green onion.
• In a little bowl, mix corn starch with aliitle more than 1 tsp of water
• Toss.
• Serve hot.