Cheese Tomato Dumplings in Earl Grey-infused Tomato Water

  Ingredients
1 kg ripe tomato
300 g celery
2 white onions, cut
2 L water
2 Earl Grey teabags
Chives, chopped

For the dumplings
100 g mozzarella cheese, diced
3 tomatoes, seeded and diced
12 pcs wonton skins

 

Steps
1) To make the tomato water, puree the tomatoes, celery, onions and water in a blender.
2) Transfer to a pot and let it boil for 10 minutes.
3) Infuse the teabags in the tomato mixture for about 1 hour.
4) When done, strain through a sieve and set aside, keeping it warm.
5) To make the dumplings, combine the cheese and diced tomatoes and place a teaspoon of the mixture onto each wonton skin. Wrap and seal the wonton skins.
6) Bring a large pot of water to a boil. Add the wontons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, or until they rise to the top and the filling is cooked through. Remove wontons from the pot.
7) Dish out onto individual plates, garnish with chopped chives and serve with warm tomato water.