Best 2 William Cais Tomato And Egg Jiaozi Chinese Dumplings Recipes

**Discover the Delightful Symphony of Flavors with William Cai's Tomato and Egg Jiaozi: A Culinary Journey into Chinese Dumpling Delicacies**

Embark on a tantalizing culinary adventure with William Cai's Tomato and Egg Jiaozi, a delectable dish that captures the essence of Chinese dumpling artistry. These exquisite dumplings, also known as potstickers or Chinese ravioli, are a harmonious blend of savory flavors and textures that will tantalize your taste buds. With a tender, chewy wrapper encasing a vibrant filling of juicy tomatoes, fluffy eggs, and aromatic spices, these jiaozi offer a delightful symphony of flavors in every bite. Whether you prefer pan-frying them to achieve a crispy golden crust or gently steaming them for a softer texture, these dumplings promise an unforgettable dining experience. This comprehensive guide provides three enticing variations of the classic Tomato and Egg Jiaozi recipe: the original recipe, a vegetarian version for plant-based enthusiasts, and a spicy rendition that adds a fiery kick to the dish. Get ready to embark on a culinary journey that will introduce you to the diverse and captivating world of Chinese dumpling artistry.

Let's cook with our recipes!

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

William Cai's Tomato and Egg Jiaozi (Chinese Dumplings) image

My daughter's Chinese classmate submitted this recipe for the Fourth Grade cookbook. He writes "My Grandma made it for New Year's when I was 8 years old. . . . We gathered at the table and wrestled for dumplings. Oh! It was so good! It was yummy, juicy, and tasty! Delicious! You got to try it!" Jiaozi are a common fast-food lunch in China, sold in garage-sized restaurants along the street. At Chinese New Year, families sit around stuffing dumplings together.

Provided by Kate S.

Categories Lunch/Snacks

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

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).

Nutrition Facts : Calories 123, Fat 9.4, SaturatedFat 2, Cholesterol 148.8, Sodium 409.6, Carbohydrate 4.2, Fiber 1, Sugar 3.1, Protein 5.7

JIAOZI DUMPLINGS

Jiaozi Dumplings image

Provided by Mary Kate Tate

Categories Pork Appetizer Lunar New Year Party Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free

Yield Makes 60

Number Of Ingredients 12

Ingredients

Filling
2 1/2 cups minced napa cabbage
1/2 teaspoon salt
11 ounces ground pork
2 tablespoons light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1/2 cup minced green onions, green and white parts
1/8 teaspoon freshly ground black pepper
About 60 round Dumpling Wrappers (purchased premade, or see sub-recipe )
Chinese black rice vinegar, for dipping

Steps:

To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings. Serve immediately with small bowls of Chinese black rice vinegar for dipping.

Tips:

Make sure to use fresh, ripe tomatoes for the best flavor.
If you don't have a steamer, you can boil the dumplings instead. Just be sure to keep a close eye on them so they don't overcook.
To make the dumplings even more flavorful, try adding a tablespoon of chopped cilantro or green onions to the filling.
Serve the dumplings with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.
If you prefer a vegetarian version, you may substitute the pork/chicken in the filling with tofu or mushrooms.

Conclusion:

William Cai's tomato and egg jiaozi (Chinese dumplings) are not your everyday dumplings. They are a unique twist on a classic dish that will surely impress your taste buds. And they are surprisingly easy to make – even if you are a novice in the kitchen. With a little practice, you can easily master the art of making these delicious dumplings at home and they will surely become one of your favorite meals.