1. Ingredients: appropriate amount of flour, 2 eggplants, a little thirteen spices, a little chili oil, a little salt and a little oil.

2. Put the flour into the basin.

3. Add water in batches and stir until it becomes flocculent. Knead it into a relatively smooth dough. Cover it with plastic wrap and let it rest for half an hour.

4. Wash the eggplant, cut into small cubes, put into a large bowl, and marinate with salt for ten minutes.

5. Pour away the water from the eggplant, wring out the water with your hands, add oil, salt, and stir evenly with thirteen spices and chili oil.

6. Knead the risen dough into a long strip, cut into small doughs, flatten the small dough and roll it into a round shape.

7. Put the eggplant stuffing on the dough sheet and wrap the dumplings. Add water to the pot, add a little salt when the water is boiling, and add the dumplings.

8. Take the dumplings out of the pot and put them on a plate.