1. Prepare the materials you need.

2. Peel the pumpkin, remove the seeds, cut it into small pieces, and steam it in a cold water pot 15 minutes.

3. Add150g of water to the purple cabbage.

4. Add water to spinach 120g, and juice.

5. Take out 200g pumpkin puree, spinach juice 120g and purple cabbage juice 1 10g for later use.

6. Glutinous rice flour and black sesame stuffing are ready.

7. Take100g glutinous rice flour, add 80g filtered purple cabbage juice and flour, and knead into smooth dough (the dough of the above two colors is the same).

8. Knead all the dough evenly, and take16g on each of the four doughs and knead them round.

9. Add water to the pot. When the pot boils, put four balls into the pot until they float, and then take them out.

10. The cooked balls return to their respective main dough.

1 1. Knead by hand.

12. Take a dough with 8 grams of skin.

13. Press a dimple with your right hand.

14. Put the black sesame stuffing prepared in advance.

15. Compact and convergent

16. In a small bowl, put a little dry glutinous rice flour and roll the prepared dumplings.

17. Put it in a fresh-keeping box and keep it in the refrigerator.

18. Knead leftover bits and pieces into long strips to make colorless jiaozi.

19. The steps are the same as above, so I won't repeat them here.

20. Put water in the pot and start cooking jiaozi.