Materials required: 250g flour, 750g loofah, 500g scallop meat, 2 eggs, oil 100g salt 10g soy sauce 10g, 5g oil, and appropriate amount of onion and ginger.

1, add proper amount of water to flour to make dough with proper hardness. Removing black balls from the tail of scallop, and washing for later use; Put the eggs into the pot and fry them in advance until they are cooked; Chop onion and ginger for later use. After these Chinese food materials are processed, finally chop the loofah.

2. Put the cut scallops into a large bowl, add salt, soy sauce and oyster sauce and mix well, then add minced onion and ginger and marinate for a while.

3. Putting the broken loofah into a pot filled with water in jiaozi by hand, first pouring peanut oil and mixing well is also a small way to reduce the water content of loofah.

4. Continue to add scrambled eggs.

5. Add the pickled scallop meat and stir evenly to make dumpling stuffing.

6. Take out the dough and knead out the gluten, knead out the dumpling skin and put the stuffing in the middle.

7. One side of the dumpling skin is placed on the index finger, the other side of the dumpling skin is folded over, and two thumbs are pinched into a jiaozi.

8. Wrap all the jiaozi, put it in a boiling pot, and serve.

9. The finished product is as follows: