1. (4) Jade-colored dumpling wrappers are made by chopping dark green vegetables, squeezing the juice, and then mixing them with flour. However, when making many vegetables, you need to pay attention to the following: Blanch it to remove the oxalic acid inside.

2. Stir the dumpling filling and it’s ready. 1. Take a piece of dough and roll it into a long strip. 1Cut into pieces. 1. Roll into skin. 1 Take a small wrapper and put the stuffing on it. 1 Fold both sides in half and circle the edges with your index fingers. 1. Use two thumb fingers to press the index finger from both sides of the front. This is the fastest way to make dumplings.

3. So, how to make dumplings with thin skin and fresh filling? And egg white should be added to the dough so that the dumpling skin can be strong and elastic and never soft. Tired of eating fat dumplings. Want a change? Okay, let's make an emerald crystal dumpling. The top is green and the bottom is white, just in line with the appearance of jade cabbage. Cabbage, wealth, good luck.

4. How to make three-bacteria colorful dumplings: Cut the purple cabbage and beat it with a mixer. Squeeze out the vegetable juice with gauze. Chop the spinach. Puree with a blender. Steam the pumpkin. Knead three kinds of vegetables and dough into three pieces, plus one piece of original color dough.

5. "Jade dumplings use spinach juice mixed with flour and plain flour. The two combinations make dumpling skins. The cooked dumplings are like jade. The dumplings are stuffed with pork belly, chives, spinach, and mixed Put the filling in the refrigerator to solidify the juice, and the dumpling skin will be thin and the filling will be juicy.