What are some innovative ways to make dumplings?

Front-end time I made colorful dumplings for our kids, and our kids ate a big plate full of them. Dumplings in two colors are actually pretty simple. One white dough, plus one vegetable dough will do the trick. Choose vegetables like pumpkin, spinach and purple potatoes that don't change color easily. White skin, 300g flour, 160g water Green skin: 200g flour, 110g spinach juice. 2 zucchini, 3 eggs, 4 fungus, 1 section of green onion, 1 small piece of ginger, salt, cooking oil, five spice powder. 300g flour, add 160g water in batches, hands and into a white dough, set aside to rest for more than 40 minutes, in the middle of kneading the dough for 2 times, boil the pot of water to add a bit of Salt, a little cooking oil, blanch spinach, fish out to cool, add water with a food processor into juice for spare, take 200g of flour, add 160g of spinach juice in turn, and into a green dough, cover and set aside to rest, knead 2 times in the middle. Cut zucchini into shreds, add salt, marinate for 10 minutes to kill the water; chop green onion and ginger; slightly cut the soaked fungus; beat the egg with wine and water, scramble with chopsticks and set aside; squeeze the zucchini dry, put all the ingredients into it, add cooking oil, salt and five-spice powder, stir well with chopsticks, the filling is ready; put the white and green dough on the board and knead to exhaust, and then knead the white and green dough together. The white dough is divided into a piece and rolled into a long strip, the green dough is divided into a piece and rolled into a sheet, with the green sheet, the white long strip wrapped up, cut off the excess edge of the waste, kneaded with the hands; kneaded noodles, cut with a knife into a dosage, flattened with the hands, and rolled into a dumpling sheet.