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2

Blanch spinach in boiling water, take it out, and let it cool and dry.

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three

Chop it for later use.

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four

Break eggs and fry them to pieces.

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five

Soak the vermicelli, wash it and chop it.

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six

Wash the shrimp skin with clear water and drain it for later use.

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seven

Put the above materials together and mix well with oil, salt, minced onion and ginger, dumpling stuffing and sesame oil.

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eight

Put the flour into a bowl, slowly add water and stir it with chopsticks to make it flocculent, then knead it into a smooth dough with moderate hardness by hand, mix the dough and bake it for a while.

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nine

Knead the baked dough into long strips and cut them into balls with a hob.

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10

Sprinkle a thin layer of agent, flatten it by hand, and roll it with a rolling pin into a dumpling skin with a thick center and a thin periphery.

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1 1

Put the stuffing in the skin.

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12

Make a small bowl with your left hand, pinch the edge of jiaozi with your right hand, and knead it into small pleats, and jiaozi will be wrapped.

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13

Put a proper amount of water into the pot, pour it into the wrapped jiaozi after boiling, and add three teaspoons of cold water after boiling. After boiling again, you can see jiaozi surfaced, turn off the fire, and fish out jiaozi with a colander.

Jiaozi with spinach and eggs.