Maisui jiaozi

Add 50g of water and 5g of pumpkin powder to 95g of flour, and stir the dough for 20min. Roll the dough thin, squeeze out the dumpling skin, wrap it with the favorite stuffing, fold it in half in the middle and pinch it from both sides of the bottom, pinch the two folds together and pinch it on top.

Classic Xiao jiaozi

Add 50g of water and 5g of purple potato powder to 95g of flour, and stir-fry the dough for 20min. Roll the dough thin, squeeze out the dumpling skin, wrap the favorite stuffing, fold it in half and pinch it tightly. Pinch a pleat from one side first, and then pinch the other side.

Crescent jiaozi.

Add 50g of water and 5g of purple potato powder to 95g of flour, and stir-fry the dough for 20min. Roll the dough thin, squeeze out the dumpling skin, wrap the stuffing, fold it in half and pinch it tightly, first from one side and then from the other.

Fudai little jiaozi

Add 50g of water and 5g of carrot powder to 95g of flour, and make dough for 20 minutes. Roll the dough thin, squeeze out the dumpling skin, wrap the stuffing, fold it in half and put chopsticks in the middle.

Pearl Xiao jiaozi

100g flour with 50g water, and dough proofing for 20 minutes. Roll the dough thin, squeeze out the dumpling skin, wrap the favorite stuffing, fold it in half, pinch it tightly, and pinch it together.

Liu Ye Xiao jiaozi

Add 50g of water and 5g of spinach powder to 95g of flour, and stir the dough for 20min. Roll the dough thin, squeeze out the dumpling skin, wrap the favorite stuffing, fold it in half and pinch it tightly, with two pleats at the bottom and two pleats at the top.