material

450 grams of flour (divided into three parts, the ratio of flour to juice is 2: 1), one carrot, a pinch of green vegetables, a spoonful of salt, and Chinese cabbage stuffing.

working methods

1. Wash carrots and vegetables, dice them separately, chop them up, and add a little water.

2. Beat with a blender and filter with a spoon to leave juice.

3. Divide the flour into three equal parts, add a little salt, slowly pour carrot juice into one part of the flour, and knead until it is smooth, which is the red dough.

4. In the same way, make white dough (add water) and green dough (vegetable juice), and let the dough stand for ten minutes.

5. After kneading the dough, cut it into small balls, roll it into the cabbage stuffing, scald it with boiling water, and then continue to cook for three minutes.

6. If fried raw, put a little oil in the pot, put the raw jiaozi in it, fry until the bottom is slightly yellow, then slowly add a little hot water from the side, cover the pot, and keep shaking the pot to avoid being burnt until the water at the bottom is drained.