Ingredients
- 2 tablespoons neutral oil, divided
- 4 large eggs, beaten
- 1/2 teaspoon kosher salt, plus more to taste
- 4 cloves garlic, peeled and sliced
- 4 Roma tomatoes, chopped
- 1 (8-ounce) package frozen shepherd's purse, thawed, squeezed and chopped
- dumpling wrappers
Chef notes
A fun variation on the beloved tomato and egg, this brings in shepherd's purse — a common vegetable found in Shanghainese cooking — for a pop of green and round, vegetal flavor.
Swap option: Spinach for shepherd's purse
Preparation
1.Heat oil in a suitably sized skillet over medium heat until slick and shiny.
2.Reduce heat to low and add eggs and salt.
3.Gently cook eggs until just completely set, approximately 5 minutes. Remove from heat, chop and transfer to food processor.
4.In the same skillet, heat new oil over medium-high heat until slick and shiny.
5.Add garlic and tomatoes and let cook until almost all the water from the tomatoes have evaporated and they are taking on a paste-like consistency, approximately 5 minutes.
6.Transfer tomatoes to food processor. Add shepherd's purse.
7.Pulse to combine and season with salt to taste.
8.To make the dumplings, use your preferred dumpling wrapper, and you can simply fold in half-moons and cook using desired method.
