400g of glutinous rice flour, pumpkin sauce, purple potato sauce, matcha powder and red rice flour.

Stuffing: 250g of cooked black sesame, 90g of sugar, 70g of chopped cooked peanuts, and 0/00g of lard/kloc.

How to make colorful jiaozi?

First, add sugar to the cooked sesame seeds and beat them into sesame powder, then add lard and stir well. Cooked peanuts can be beaten with sesame seeds, or packed in food bags and crushed with a rolling pin. The granules can be slightly larger, and then added into sesame powder and stirred evenly, so that the taste is better. Then rub the evenly stirred sesame and peanut stuffing into small balls of uniform size, and then put them in the refrigerator for shaping, so that they can be wrapped better.

Grinding 80g glutinous rice into powder with water, adding boiling water and kneading into dough, and kneading the dough with matcha powder and monascus powder with 80g flour. Because pumpkins are particularly wet, the result of adding flour is more than double, so parents can directly add pumpkin paste to flour, and then add boiling water as appropriate to knead into dough, and the same is true for purple potatoes. Save me from constantly adding powder like me.

Then take two or three colors of dough and knead it into 20 cm thin strips with the thickness of the little finger, stir them together to form a twist, then fold them in half and stir them into a twist, then fold them in half and split them into two, knead them into round cakes, add sesame and peanut stuffing, roll them up and knead them, and colorful jiaozi will be formed.

Then cold water is boiled to cook jiaozi? Boil the water and put it in jiaozi. Add cold water three times in the middle. When jiaozi floats, put it in a bowl to eat!