Raw materials: glutinous rice flour, spinach, purple kale, carrots.

Practice:

1, carrots clean, pour into the blender, add 1:1 water, stir into the carrot pulp, and then use the sand net funnel to filter out the carrot juice;

2, ready to 100 grams of glutinous rice flour, slowly stirred with chopsticks into flocs and then kneaded by hand, and kneaded until the dough into a smooth shape.

3, add about 50 grams of carrot juice and form a dough; cover with a damp cloth and let it rise for 15 minutes;

4, take out about 3 grams of dough and roll it in the palm of your hand. You can sprinkle some dry flour on the dumplings to prevent them from sticking to each other;

5. When the water comes to a boil, put the dumplings into a pot and cook for a minute on medium heat, then lower the heat to low and cook until the dumplings float up.