How to make a green jiaozi?

Sorry, I lost face last time, and this time I specially invited a Zhejiang master! I finally know that Jiangnan has this custom (Tomb-Sweeping Day eats it).

Raw materials: Ai Qing, also known as' Qing', is called' Tiaoqing' in the local dialect. However, Jiangnan is a very common plant, which can be seen everywhere in the fields, lakes and houses.

Rice flour: half glutinous rice flour and half rice flour (such as Zhejiang), and some places add glutinous rice flour (such as Jiangsu).

Wash Ai Qing and blanch in a pot. When Ai Qing is cooked, pour out the soup. Squeeze Ai Qing's water and chop it with a knife. After chopping, knead the powder into dough. Just wrap it with stuffing. Generally, there seem to be two kinds of stuffing, sweet and salty! It depends on your taste.

As for the color you made is not green, the master also said that the reason is similar to what I said, and it may be that you can't fully mix it with rice noodles if you don't cut it! And some people don't make it all with Ai Qing, but also with other vegetables. Even pigment!

Finally, I am really sorry. I really learned this time! Now I know that there is no end to learning. Thank you for your teaching!