1. Prepare ingredients: 400g of cabbage, a handful of vermicelli, a handful of fungus, a handful of dried shrimps, three eggs, a carrot, 15g of ginger (you don't have to put ginger), one tablespoon of thirteen spices, 15g of soy sauce, two tablespoons of sesame oil, one tablespoon of salt and 100g of cooking oil.

2. Take the hot oil out of the pan, stir the eggs clockwise, pour the egg liquid along the edge of the pan after the oil is hot, quickly spread it with chopsticks, and fry the eggs into pieces, so that you don't have to chop them up again, and take them out and put them on a plate to cool.

3. Add oil to the pot, stir-fry the cleaned shrimp skin with oil and let it cool, chop the cleaned carrots, chop the pre-soaked vermicelli and the soaked fungus, stir-fry them in oil and let them cool.

4. All two halves of cabbage, after removing the roots, clean them separately and control the moisture, first cut them into shreds, then change the knife and chop them into larger containers for later use.

5. After the fried ingredients are completely cooled, put them together with the cabbage, add sesame oil and stir evenly, then release the smoke, thirteen spices, oyster sauce and salt and mix them evenly by hand for later use.

6. Mix dough yourself or buy ready-made dumpling wrappers and start wrapping jiaozi. Wrap jiaozi tightly, or you will be exposed when you cook jiaozi.

7. Boil a pot of boiling water with more salt. When the water boils, jiaozi (be careful not to burn your hands) gently stirs it to avoid sticking to the pot.

8. Because it is vegetarian stuffing, jiaozi cooks for about six minutes, and when jiaozi floats on the water, it means that jiaozi is cooked. Take out the water and put it on a plate, and dip it in a bowl of your favorite juice. jiaozi with cabbage stuffing takes a bite of the juice, which is more delicious when it is hot.

Precautions: When mixing vegetable stuffing, first add sesame oil and stir evenly, which can reduce the soup of vegetable stuffing and increase the flavor.