Dumplings with tomatoes
Description
The dish is prepared without unnecessary complications. The recipe for making tomato dumplings is almost the same as the classic dumpling recipe, but there are a few nuances. For example, vegetarian dumplings should be cooked and eaten immediately—they are not suitable for freezing. So you might have to run back to the kitchen to make another batch, because they are truly delicious. Recipe: 1. Pour a glass of cold clean water and oil into a large bowl, add 2 eggs, a pinch of salt, and mix thoroughly. 2. Gradually add flour, stirring continuously, until the dough becomes firm and easily comes away from your hands. 3. Knead the dough thoroughly and for a long time, then place it in the refrigerator for a while. 4. While the dough is chilling, prepare the filling. Peel and wash the onion, then finely chop it. 5. Wash the tomatoes and peppers and cut them into very small cubes. Add to the onion, and season with spices, salt, and pepper to taste. 6. Take the dough out of the refrigerator and shape the dumplings as usual. Boil in slightly salted water. Ready! These dumplings have another nuance—because the filling is very juicy, they may fall apart during cooking. Therefore, it's better to make them slightly larger than regular dumplings and remove the seeds and core from the tomatoes. By the way, this simple tomato dumpling recipe can easily be improved—feel free to add basil, any fresh herbs, or other vegetables to the filling. Serve best with sour cream and melted butter as a main course. The dish is now ready to be served.