2. Cut the tomato in half, and then dig out the watery pulp in the tomato with a spoon.

3. Cut the tomatoes without pulp into small pieces, not too much, then add sugar and mix well.

4. Beat two eggs into a bowl, cut the previously dug tomato pulp into small pieces and put them in the eggs, and then filter the water in the tomatoes into the egg liquid. The amount of tomato juice should not exceed one third of the total amount of egg liquid.

5. Add a small amount of vegetable oil to the chopped tomatoes and stir well.

6. Take a wok, add a small amount of oil, add chopped green onion after the oil is hot, and then add the egg mixture mixed with tomato juice to fry.

7. Put the cut eggs into the chopped tomatoes and mix well. Add salt and the filling will be adjusted. Soften the dough with the separated tomato juice and appropriate amount of water, and let it stand for 10 to 20 minutes after the dough is ready.

8. Package jiaozi. Blanch the wrapped jiaozi in boiling water and put it in the jiaozi. When the water boils again, add cold water and wait for the water to boil again. At the same time, stir slowly with a colander to avoid jiaozi sticking to the pan. Jiaozi can cook and eat.