The first type: black dumpling skin. Normally, the dumpling skin we eat is white. How can it be black? It is estimated that some people will say that I added ink, and I did add "ink", but this ink is edible ink. This ink is cuttlefish juice. Just add 15~20g cuttlefish juice to a catty of flour, then add a proper amount of water, knead the flour, and roll it into a dumpling wrapper, which is a black dumpling wrapper.

The second type: red dumpling skin, which is to cut the red pitaya into small pieces, then press the pitaya into paste, filter out the juice, then add it into flour and knead it into red dough to make red dumpling skin.

The third kind: orange dumpling skin, which is to peel carrots, then cut them into small pieces, steam them in a steamer, then mash carrots, and add them to flour and dough.

The fourth kind: purple dumpling skin, it is also possible to use purple cabbage or purple sweet potato. Then, the purple cabbage is washed and shredded, cooked in a pot, and then the purple soup is filtered out. Take the soup to the dough and you can get purple dough.

The fifth kind: yellow dumpling skin, which is to peel the pumpkin, remove the seeds and cut it into thin slices, steam the pumpkin over high fire, then mash the pumpkin, and then add the pumpkin paste to the flour and flour.

The sixth kind: pink dumpling skin. Wash the amaranth, then put it in a pot and boil it with boiling water. The filtered soup is red, and then use the soup and dough.

The seventh kind: blue dumpling skin, which is to soak butterfly bean curd in warm water, filter out the soup for about ten minutes, and then mix the soup with noodles to make blue dough.

Eighth: green dumpling skin, which is to wash spinach with water, then squeeze it into vegetable juice with a juicer, then filter out the spinach puree, and use the filtered soup and flour.