Tomato eggs, usually very fragrant with rice, today to make it dumplings, I didn't expect the whole family to praise delicious

Usually scrambled eggs with tomatoes are used as meals, and today it is used as dumpling filling, but I didn't expect that for the first time, the whole family praised it for being delicious.

Here's how I made it:

1. Draw a cross knife on the tomatoes and blanch them in boiling water for about 3 minutes.

2. Blanched tomatoes are easy to tear off the skin. Then chop it up.

3. With the help of a steamer cloth, squeeze out the water slightly.

4. Scrambled some chopped eggs.

5. Pour the chopped tomatoes, chopped eggs, diced cucumbers and chopped green onions into a large bowl, add an appropriate amount of salt, light soy sauce and thirteen spices, and mix well.

Add 75 grams of cornstarch to 6,100 grams of flour, add 160 ml of freshly boiled boiling water in small amounts, and knead it into a soft and non-sticky dough.

7. Rub evenly, into long strips, and evenly divide into pieces.

8. Roll out each piece of dough into a dumpling wrapper.

9. Add the filling and wrap it to your liking.

10. Put it in a steamer and steam the water for 10 minutes.

The skin is strong and delicious, the filling is light and fragrant, even my children like to eat it, friends who like it can try it!