Accessories; 3 eggs, salt 10g.

1. Peel the pumpkin, cut it into thick slices, steam it over water, and mash it. Add some water when you hit it, otherwise you can't afford it. Purple potato puree is the same as pumpkin puree. Chop the spinach and add a little water. Use it to make pulp, then filter and take out the juice.

2. Mix with spinach juice, 500g flour, 30g egg liquid, 3g salt and 240-250g spinach juice.

3. Cover the kneaded dough with wet gauze to relax 15 minutes, and cut it into strips you need directly with a kitchen knife.

4. First, make a two-color jiaozi: use 200g spinach dough and 20g pumpkin dough and roll them into two rectangles with the same size. It may be difficult to roll them back. Don't keep rolling at this time, let them relax and roll again. Then, put the two pieces together, align the edges, and roll them again to make the two pieces of dough stick together tightly.

5. Roll up the two rolled dough sheets tightly, align the edges, and then rub the rolled dough strips to make them tightly wrapped together.

6. Use a kitchen knife to evenly cut jiaozi dough into sections of different sizes.

7. Squash the cut skin with your palm, roll it with a rolling pin and put it on your own dumpling stuffing.

8. Colorful jiaozi finished product map.