Materials: 1 bamboo shoot, 3 eggs, 50g vermicelli, 500g jiaozi powder,

Accessories: 20g onion, 20g ginger, 5g thirteen spices, 5g salt, 5ml salad oil and 5ml sesame oil.

1, add water to jiaozi powder, and stir with chopsticks to form a floccule.

2. Knead into a smooth dough and wake it for about 20 minutes.

3. Prepare all the raw materials for dumpling stuffing.

4. Break up the eggs, fry them in the oil pan and let them cool for later use.

5. Bamboo shoots and melons are twisted into filaments.

6. Wipe the dried bamboo shoots clean, remove the water inside and chop it with a knife.

7. Chop the eggs, vermicelli, onion and ginger respectively.

8. Add 5g of salad oil and sesame oil to bamboo shoots, mix well and lock the water in the dish.

9. Add egg noodles, onions, ginger and thirteen spices and mix well.

10, and finally add salt.

1 1. Proofread the dough and knead it into long strips.

12, cut into small doses of the same size.

13, a small dose of flat roll into dumpling skin.

14, stuffing in the skin.

15, kneaded and wrapped into jiaozi.