Colorful armchairs

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To color the dough, we need freshly squeezed vegetable juice (greens, fruits or berries).
Today we have juice of: beetroot, purple cabbage, carrots and spinach.
Pour boiling water over the spinach leaves and leave for 10-15 minutes to soften.
Using a blender, puree the fruits.
Drain the juice through a sieve or cheesecloth (of course you can do the same thing with a juicer).
Drain the spinach, pour 1-2 tablespoons of cold water and mash.
Sift the flour, add the egg, melted butter, a pinch of salt and the squeezed juice, mix then knead and form a ball.
Continue like this with all types of juice.
Wrap the balls with cling film and let them rest for 20 minutes.
Cook the filling. First, boil the potatoes in salted water and mash them, add the cooked onion, season with salt and black pepper.
Mix and leave for 20 minutes.
Now all that's left is for us to stick the dumplings.
Roll out the dough, cut using a round shape or a glass.
Add the filling and glue the dumplings .
Boil the prepared dumplings for 2-3 minutes in a saucepan of salted water, adding spices to taste.
Serve the dumplings with sour cream or caramelized onions.
Enjoy your meal.