1. Prepare the ingredients, soak the black fungus and seaweed in advance.

2. Eggs beaten and scrambled, set aside to cool.

3. Black fungus released into the water and boiled for two minutes out.

4. Zucchini sassafras.

5. Eggs, black fungus, seaweed, green onions and ginger are chopped.

6. Zucchini shredded with hands to squeeze out the water after the first put sesame oil and mix well.

7. Then add the fungus, egg, seaweed, green onion and ginger, five-spice powder, soy sauce, sugar, and finally salt.

8. Mix well, the filling is ready.

9. Flour and water and into a smooth dough, wake up about 30 minutes.

10. Knead the dough well and roll it into a long strip.

11. Cut the dough into small pieces.

12. Roll out the dough into a round shape.

13. Put the filling on the dumpling skin.

14. Pinch left and right to form a dumpling.

15. Wrap all the dumplings in turn.

16. Boil water in a pot, add the dumplings and cook.