Author's Notes: These colorful dumplings add a pop of color and a boost of phytonutrients to your table. Raw pureed veggies are added to our Basic Dumpling Dough and filled with your favorite fillings. Leaving the veggies raw helps to retain their vibrant colors. Using different colored dumpling wrappers is a great way to distinguish different fillings. We used a classic Pork Scallion filling here, but feel free to explore with anything in your fridge. (To make these dumplings gluten free, substitute the AP flour in the dough for a gluten free AP flour mix and omit the oyster sauce from the filling)
Rainbow Dumplings Print Recipe
Makes 48 dumplings.
- 2-3 cups all purpose flour
- ¾ cup boiled water, cooled for just 1-2 minutes
- 1/2 lb fresh vegetables, like spinach, beets, or carrots
- 1/2 cup warm tap water
- 1 Tbsp sesame oil plus 1/4 cup tap water, for cooking
- 1 recipe Pork Scallion dumpling filling
- Make the vegetable purees. Wash and chop veggies and place each one in the bowl of a food processor. Add a small amount of the warm water and begin to process. Continue to add the water, a little at a time, until the puree is smooth (no need to strain- the fibers won't be noticeable in the dumpling).
- Place 2 cups of the flour and a vegetable puree in a bowl and gradually add the hot water, mixing with chopsticks until a shaggy dough forms. You'll need to add more flour here to make up for the extra liquid from the veggies. Expect to add up to a cup of flour, or until the dough is no longer sticky. This amount will vary depending on the water content of the veggie you're working with.
- Knead the dough on the counter for 3 or 4 turns and place it in a ziploc bag or bowl covered with plastic wrap for at least 15 minutes.
- Once the dough has had a chance to hydrate, it should be earlobe-soft. Lightly flour a clean surface and turn the dough out onto it. Divide it into 4 equal pieces. Roll each piece into a cylinder and cut into 12 equal pieces.
- Dip each piece in flour and press into a circle with your palms. Using a small rolling pin on the counter, roll each wrapper from the outside toward the center, turning with each roll until the wrapper is about 1/8 inch thickness.
- Use chopsticks to scoop up a scant tablespoon of filling and place it in the center of the wrapper.
- Seal the edges of the wrapper into a half-moon shape, or shape any way you'd like.
- Heat a large heavy skillet with lid over medium heat. Add a tablespoon of sesame oil. Add the dumplings, forming concentric circles. Cook with the lid off for 4-5 minutes, until the bottoms become golden brown and crispy. Lower the heat to medium low and add the water. Put the lid on the pan and cook for another 5-7 minutes, until a thermometer inserted in the dumplings reads 165 degrees.
- Serve with your favorite dipping sauce.