A unique vegetarian filling based on the classic stir-fry dish.
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Finely dice the tomatoes, place them in a bowl with a pinch of salt, and let sit for 10 minutes to draw out excess moisture.
Whisk the eggs and scramble them in a pan with vegetable oil until very firm and dry, breaking them into tiny pieces with a spatula.
Squeeze the excess juice from the tomatoes using a cheesecloth or fine mesh strainer to ensure the filling isn't too wet.
In a large mixing bowl, combine the dry scrambled eggs, drained tomatoes, green onions, sesame oil, soy sauce, salt, and sugar.
Place a small spoonful of the filling in the center of a dumpling wrapper and moisten the edges with water.
Fold the wrapper over the filling and pinch the edges tightly to seal, using pleats if desired.
Bring a large pot of water to a boil and drop the dumplings in, stirring gently to prevent sticking.
Cook until the dumplings float to the surface and the skins are translucent, then drain and serve hot.
