1. Carrots are steamed, spinach is blanched and cut into small portions, and purple cabbage is cut into small pieces, each of which is pureed with a cooking machine with a little water
2. Each 100 grams of powder is mixed with 50 grams of each vegetable juice to form a dough, and the dough without vegetable juice is divided into three parts
3. According to the operation shown in the figure, wrap the white dough in the middle
4. All rolled up
5. Each portion is about 15 grams or so, cut into about 45-48 or so
6. Roll out into leather with a rolling pin
7. Celery blanched
8. Dice various side dishes
9. Add the seasoning and shake well. The saltiness of the dumpling filling is adjusted according to their own taste
10. Southern traditional package method
11. Pattern wrapping
12. Northern package
Tips:The water in the dough should be added little by little, otherwise the dough will be too soft to handle
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