Tiger skin dumplings

Roast the black sesame seeds, grind them into powder, and add an equal amount of flour, or slightly more flour if desired.

Wash the black rice in advance and soak it to release black water.

Add the black rice water and mix into a dough. Using a food processor, the black sesame can be finer and won't have coarse particles like mine, but looking at the final product later, it doesn't make much difference. Letting the dough rest for a while will make it even darker.

Steam the pumpkin until cooked and mash it, then add an appropriate amount of flour to form a yellow dough. Note that pumpkin contains a lot of moisture, so do not add water when kneading the dough.

Take an equal amount of flour as the yellow flour, and make a white dough.

All the doughs are kneaded well, cover them and let them rest for a while.

Start making it by rolling the yellow dough and white dough into long strips of equal length.

Flatten the yellow dough, roll it out, with the width just enough to cover the white dough.

Wrap the white dough with yellow dough, then roll and knead it a bit to let them fuse and stick together.

Rub the black dough into long strips and cut them into equal small portions.

The small pieces are rolled into long strips and then flattened into thin sheets.

Make a horizontal cut in the mixed yellow and white dough and stuff the black dough inside. Change the angle and make another cut to stuff in the black dough; I stuffed a total of 6 pieces.

After sealing the black dough, roll and rub it into a long strip.

Cut into pieces of equal size.

Flatten the dough and roll it into a piece that is thick in the middle and thin at the edges.

Put in an appropriate amount of dumpling filling.

The tiger skin dumplings are done.

See if the pattern looks a lot like tiger skin.

In the Year of the Tiger, eat tiger-skin dumplings.

Cooked dumplings have a more beautiful color!