Accessories: tomato, carrot, pumpkin, purple potato and spinach.

1, tomato, carrot, pumpkin, purple potato, spinach.

2. Wash the mushrooms, put them in a plate, cook them in a steamer and steam for 5 minutes. Pick out the mushrooms and chop them up. Let the steamed mushrooms cool for later use.

3. Wash tomatoes, carrots and spinach and squeeze them into juice. Boil the pumpkin and purple potato and press them into mud for later use.

4. Pour jiaozi powder into a basin, knead it into smooth dough with vegetable juices of various colors just now, and put it in a fresh-keeping bag to wake it up for a while.

5. Pour the minced mushrooms and Chinese cabbage into the prepared meat stuffing, or stir evenly in the original direction.

6. Knead the dough into strips, cut it into small pieces by hand or knife, and roll the dumpling skin.

7, stuffing, folded in half, pinched.

8, wrapped jiaozi.

9. Boil a pot of underwater jiaozi, add a small bowl of cold water and cook for three times.

10, finished product.