Step 1: Prepare the raw materials and soak the fungus and dried rice in advance.

Step 2: Break the eggs, fry them until cooked, and let them cool for later use.

Step 3: Boil the auricularia auricula in water for two minutes and take it out.

Step 4: shred the zucchini.

Step 5: Chop the eggs, fungus, dried rice and onion ginger respectively.

Step 6: Squeeze shredded zucchini with your hands, then add sesame oil and mix well.

Step 7: Add fungus, eggs, dried rice, onion ginger, spiced powder, soy sauce and sugar, and finally add salt.

Step 8: Mix well and the filling is ready.

Step 9: add water to the flour and knead it into a smooth dough, and wake it for about 30 minutes.

Step 10: Proofing the dough, kneading it evenly and kneading it into long strips.

Step 1 1: cut into small doses.

Step 12: Roll into a round dumpling wrapper.

Step 13: Put stuffing on the dumpling skin.

Step 14: Make jiaozi from left to right.

Step 15: Wrap all jiaozi in turn.

Step 16: Boil the water in the pot and put it in jiaozi for cooking.