Tomato risotto dumplings


Cooked dumplings 10
Tomatoes 2
20 grams of peas


1 tablespoon salad oil
3 tablespoons tomato sauce
Fine sugar 1 tablespoon
Water 100㏄
Water 1 teaspoon cornstarch
1 teaspoon sesame oil


  1. Heat the pan, the dumplings into the pot, fry over medium heat for about 3 minutes until cooked, picked up and drain Wobble.
  2. hot tomatoes into the boiling water for about 30 seconds, picked showers, stripped outside Peel grain reserve.
  3. wok, add a little salad oil, grains and peas tomatoes into practice benevolence fry 2 pot, add water, tomato sauce and fine sugar to simmer until after boiling, thicken with cornstarch water, sprinkle with sesame oil first, then pour onto a practice dumplings can be.