the first type: black dumpling wrappers. Normally, the dumpling wrappers we eat are all white. How can they be black? It is estimated that some people will say that I have added ink, and it is indeed "ink", but this ink is edible ink. This ink is cuttlefish juice. Just add 15~2g cuttlefish juice to a catty of flour, then add a proper amount of water, knead the flour, and roll it into a dumpling skin, which is a black dumpling skin.

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 the red dumpling skin.

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

the fourth kind: purple dumpling wrappers, which can be made of 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, and the soup is mixed with flour to 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 dough.

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 make dough.

the seventh kind: blue dumpling skin, which is to soak butterfly bean curd in warm water, filter out the soup for about 1 minutes, and then mix the soup with flour to make blue dough.

the eighth kind: 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.