Description
Transform ordinary dumplings into vibrant, eye-catching appetizers using natural colorings like beet, spinach, and turmeric.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup warm water
- 1 lb ground pork (or firm tofu for a vegan option)
- 1 cup finely chopped Napa cabbage, squeezed dry
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
- Natural colorings: beet purée, spinach purée, turmeric water, or butterfly pea powder
Instructions
- Make a basic dough by mixing flour, salt, and warm water; divide into portions.
- Incorporate the natural colorings into each portion of dough.
- Let the dough rest for 30 minutes covered.
- Prepare the filling by mixing the ground pork (or tofu), Napa cabbage, garlic, ginger, soy sauce, sesame oil, sugar, and white pepper.
- Roll the colored wrappers thin (1/16–1/8 inch), fill with 1 tsp of filling, and pinch to seal.
- Cook the dumplings by boiling (3–4 minutes after they float), steaming (8–10 minutes), or pan-frying (2 minutes sear, add 1/4 cup water, cover for 4–5 minutes).
Notes
Concentrated purees are recommended for vibrant colors without excess moisture. Resting the dough is crucial for elasticity.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Steaming, Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 6-8 dumplings per adult
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg