What are the innovative Bao jiaozi methods?

Some time ago, I packed colorful jiaozi for our children, and our children ate a plate full. Jiaozi with two colors is actually very short. A white dough and a vegetable dough will do. Vegetables such as pumpkin, spinach and purple potato are not easy to change color. White husk, flour 300g, water 160g green husk: flour 200g, spinach juice 1 10g. 2 zucchini, 3 eggs, 4 auricularia auricula, onion 1 segment, ginger 1 slice, salt, edible oil and spiced powder. Add 160g water to 300g flour to make white dough, let it stand for more than 40 minutes, knead the dough twice, add a little salt and cooking oil to the boiling pot, blanch the spinach, take it out and let it cool, add water to make juice with a cooking machine, add 160g to 200g flour several times, shred the zucchini, add salt, and add salt. Chopped onion and ginger; Cut the soaked auricularia slightly; Beat the eggs, add cooking wine and water, fry them with chopsticks and take them out for later use; Squeeze the water out of the zucchini, put all the ingredients in, add cooking oil, salt and spiced powder, and stir the chopsticks evenly to make the filling. Kneading and exhausting the white dough and the green dough on a chopping board, dividing the white dough into long strips, dividing the green dough into blocks, wrapping the white strips with the green dough blocks, cutting off the surplus corner wastes, and kneading by hand; Knead the noodles into balls, cut them into pills with a knife, flatten them by hand, and roll them into jiaozi slices.