Do you love dumplings? Learn how to make these colourful and beautiful rainbow dumplings today, with only natural colours from vegetables. They are just too pretty to eat 🌈
🎬 Timestamps
0:00 Intro
0:09 Green Dough
1:19 Purple Dough
2:40 Pink Dough
3:25 Orange & Yellow Dough
4:01 Shaping
5:18 Folding
6:31 Outro
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💚 Green Dough (20-30 dumpling skins)
Spinach 65g
Water 130g
All-purpose flour* 200g
💜 Purple Dough (20-30 dumpling skins)
Purple Cabbage 280g
Water 130g
All-purpose flour* 200g
💗 Pink Dough (20-30 dumpling skins)
Roasted Beetroot 50g
Water 130g
All-purpose flour* 200g
Roasted Beetroot: roast beetroot in 220°C (or fan bake 200 °C) oven for 40-50 mins, or until tender, remove the skin after cooked.
🧡 Orange Dough (20-30 dumpling skins)
Roasted Red Pepper 130g
Water 90g
All-purpose flour* 200g
Roasted Red Pepper: remove the seeds inside , then roast in 220°C (or fan bake 200 °C) oven for 15-20mins, or until tender.
💛 Yellow Dough (20-30 dumpling skins)
Roasted Pumpkin 125g
Water 85g
All-purpose flour* 200g
Roasted Red Pepper: roast in 220°C (or fan bake 200 °C) oven for 30-40mins, or until tender. Remove seeds and scoop out the flesh.
* I also recommend using dumpling flour, which can be found in Asian grocery stores.
1. Blend the vegetables with water in a high-speed blender：spinach and purple cabbage can be blended into juice, then filter through a sieve; beetroot, pepper and pumpkin can be blended into paste without filtering.
2. Start with mixing 200g flour and 100g vegetable juice ( or 110g paste) together, if the dough is too dry, add a little bit more juice or paste (around 5g each time). Knead the dough until you have a smooth surface.
3. Cover the dough with cling film or damp cloth, let the dough rest for 20 mins.
4. Gently press the dough before putting it in a pasta roller, then fold, rotate 90 degrees and press through roller again, repeat this until the dough is completely smooth.
5. Adjust the roller setting to a narrow setting, roll the dough and adjust to a narrow setting again, until the dough is around 1mm thick.
6. Use 8-9cm ring mold to shape the dough into dumpling skins. The remaining dough can be put in the pasta roller again.
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