1. Wash and drain the purple amaranth. Boil water in the pot, not too much, put the amaranth in the pot and turn off the heat after a little blanch. At this time, the water in the pot is already colored. After letting it cool, take out the purple amaranth and squeeze it dry. At this time, the water squeezed out is deeper. Take 100g of this water and mix the noodles. The same method is used to extract the juice from green vegetables.
2. Roll out into dumpling wrappers and wrap them with fillings.
3. Let go of the water in the pot, cook on medium heat until the dumplings float, change to low heat and simmer for a while.
