Tie-dye dumplings

Based on 7 ratings

Mary-Linh Tran

Junior Food Editor at Kitchen Stories

instagram.com/mlteacup/

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Pieces:-24+
225 g flour
115 ml water (warm)
20 ml red beet juice
25 g spinach
5 cloves garlic
10 g ginger
80 g shiitake mushrooms
4 stalks scallions
125 g cabbages
2 tbsp soy sauce
2 tbsp sesame oil
vegetable oil
soy sauce (for serving)
chili oil (for serving)
rice vinegar (for serving)
Metric
Imperial

Utensils

  • 4 bowls
  • plastic wrap
  • pot (small)
  • immersion blender
  • bowl (large)
  • knife
  • rolling pin
  • frying pan

Nutrition per serving

Cal
50
Protein
1 g
Fat
1 g
Carb
8 g
  • Step 1/6

    Add half the flour and half the warm water to a bowl and mix until well-combined. On a floured work surface, knead dough until smooth, approx. 5 min. Drizzle some oil to coat the dough, then wrap dough tightly in plastic and let rest for approx. 1 hr.
    • 112½ g flour
    • 60 ml water
    • vegetable oil
    • bowl
    • plastic wrap

    Add half the flour and half the warm water to a bowl and mix until well-combined. On a floured work surface, knead dough until smooth, approx. 5 min. Drizzle some oil to coat the dough, then wrap dough tightly in plastic and let rest for approx. 1 hr.

  • Step 2/6

    Divide remaining flour into two separate bowls. Add beet juice to one of the bowls and mix until well-combined. Then quickly blanch spinach and use an immersion blender to purée until smooth. Transfer to the third bowl of flour. Knead the dough balls for approx. 5 min. each, then drizzle some oil to coat. Wrap them tightly in plastic and let rest for approx. 1 hr.
    • 20 ml red beet juice
    • 25 g spinach
    • 2 bowls
    • pot (small)
    • immersion blender

    Divide remaining flour into two separate bowls. Add beet juice to one of the bowls and mix until well-combined. Then quickly blanch spinach and use an immersion blender to purée until smooth. Transfer to the third bowl of flour. Knead the dough balls for approx. 5 min. each, then drizzle some oil to coat. Wrap them tightly in plastic and let rest for approx. 1 hr.

  • Step 3/6

    While dough rests, mince garlic, ginger, mushrooms, and scallions. Shred cabbage. Add chopped veg to a mixing bowl with soy sauce and sesame oil. Mix everything together and set aside.
    • 5 cloves garlic
    • 10 g ginger
    • 80 g shiitake mushrooms
    • 4 stalks scallions
    • 125 g cabbages
    • 2 tbsp soy sauce
    • 2 tbsp sesame oil
    • bowl (large)

    While dough rests, mince garlic, ginger, mushrooms, and scallions. Shred cabbage. Add chopped veg to a mixing bowl with soy sauce and sesame oil. Mix everything together and set aside.

  • Step 4/6

    With damp hands and on a floured work surface, roll each dough ball into a thin log. Carefully wrap the colored strands around the plain one, then halve the roll with a knife lengthwise and weave the two parts together. Squeeze and roll to combine.
    • knife

    With damp hands and on a floured work surface, roll each dough ball into a thin log. Carefully wrap the colored strands around the plain one, then halve the roll with a knife lengthwise and weave the two parts together. Squeeze and roll to combine.

  • Step 5/6

    Cut the log into 24 equal pieces and use a rolling pin to roll out the dough into equal-sized circles, rotating the dough as you go to ensure an even thickness. Set aside a small bowl of water. Scoop approx. 1 tbsp of filling to each wrapper, brush the edges with water, and pleat, pressing along the edges to seal. Repeat this process with remaining dough and filling.
    • rolling pin
    • bowl

    Cut the log into 24 equal pieces and use a rolling pin to roll out the dough into equal-sized circles, rotating the dough as you go to ensure an even thickness. Set aside a small bowl of water. Scoop approx. 1 tbsp of filling to each wrapper, brush the edges with water, and pleat, pressing along the edges to seal. Repeat this process with remaining dough and filling.

  • Step 6/6

    Add some vegetable oil to a frying pan over high heat, then add some of the dumplings. When the bottoms start to brown, pour in enough water to cover approx. one-third of the dumplings, then cover with a lid. Let water evaporate completely before removing from heat, approx. 5 min. Repeat until all dumplings are cooked. Serve with soy sauce, chili oil, and a splash of rice vinegar, if desired. Enjoy!
    • soy sauce (for serving)
    • chili oil (for serving)
    • rice vinegar (for serving)
    • frying pan

    Add some vegetable oil to a frying pan over high heat, then add some of the dumplings. When the bottoms start to brown, pour in enough water to cover approx. one-third of the dumplings, then cover with a lid. Let water evaporate completely before removing from heat, approx. 5 min. Repeat until all dumplings are cooked. Serve with soy sauce, chili oil, and a splash of rice vinegar, if desired. Enjoy!