Jiaogua, egg and shrimp dumplings

Overview

How to cook Jiaogua, egg and shrimp dumplings at home

Prepare one melon, 2 eggs, and a handful of dried shrimps.
Cut the horned melon into shreds, grab it with your hands, and squeeze out the water inside the horned melon. Then cut it a few times with a knife. Heat oil in a pan and pour in the eggs, stirring constantly with chopsticks so that the eggs are in small pieces. This way you don’t have to cut the eggs. There is no need to add additional oil, there is oil in the eggs. Pour in oil and five-spice powder. For a more fragrant taste, add some sesame oil.
Ready, one filling and one noodle. My usual ratio for cooking dumplings and noodles is 500g flour and 240g water.
It’s wrapped.
Put the pot under boiling water and turn on high heat for 3 minutes and low heat for 5 minutes.