TasteToronto | Colourful Veggie Dumplings

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Colourful Veggie Dumplings

Moderate

Colourful Veggie Dumplings

Nadia Boachie

Nadia Boachie

Colourful Veggie Dumplings

Method

Prepare the Green Dye 3 Steps

  • Step 1

    Bring water to a boil. Briefly blanch spinach then drain. Transfer to a food processor to puree. 

  • Step 2

    Use a fine sieve to extract 75 mL of spinach juice for the dough (add a little water if necessary).

  • Step 3

    Discard spinach.

Prepare the Orange Dye 3 Steps

  • Step 1

    Bring water to a boil. Add carrots to pot and cook for 5 minutes, then drain. Transfer to a food processor to puree. 

  • Step 2

    Use a sieve to extract about 90 grams semi-liquid puree for the dough.

  • Step 3

    Discard carrots.

Prepare the Red Dye 2 Steps

  • Step 1

    Simmer red beets (cut into small pieces) in water for 5 minutes.

  • Step 2

    Drain the beets to get 75 mL purple liquid for the dough. Discard beets.

Dough 2 Steps

  • Step 1

    Add water/green dye, orange dye and red dye to the specified amount of flour gradually. Mix until no more loose flour can be seen. Then combine and knead with your hands until smooth.

  • Step 2

    Leave to rest covered for 40–60 minutes.

Filling 4 Steps

  • Step 1

    Place a large skillet or wok on the stove over medium-high heat.

  • Step 2

    Add oil, ginger, garlic and cabbage. Cook until cabbage begins to wilt and shrink down.

  • Step 3

    Add mushrooms, green onion, and carrots, along with soy sauce and sesame oil. Continue to cook until liquid begins to evaporate.

  • Step 4

    Season with pepper, to taste and salt (only if needed). The soy sauce tends to add enough saltiness for my taste.

Assembly 3 Steps

  • Step 1

    Cut the dough with a bench scraper into quarters. Working a quarter at a time, roll dough into a rope then cut into small pieces (always keep the unused dough covered). 

  • Step 2

    Press each piece into a small disc. Then use a rolling pin to flatten it into a thin disc (refer to the video below). Dust with flour if the dough sticks.

  • Step 3

    Place a spoonful of filling into the middle of the wrapper. Seal the wrapper into the shapes of your choice. You can watch this video for how to fold.

Cooking 3 Steps

  • Step 1

    Heat up a small amount of oil (just enough to cover the surface of your pan) over high heat. Place dumplings bottom side down, making sure to not overcrowd the pan.

  • Step 2

    When the bottom of the dumplings are golden brown, pour in cold water (enough to cover 1/3 of the dumplings). Cover with a lid.

  • Step 3

    Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp back up again.

Tags:

Toronto Recipes

Baking At Home

Colourful Veggie Dumplings

Moderate

Colourful Veggie Dumplings

Nadia Boachie

Nadia Boachie

Colourful Veggie Dumplings

Yields:

Serves 6

Prep Time:

0 hours 50 mins

Cook Time:

0 hours 20 mins

5.0

Rate This Recipe

Chinese

Main Dishes

Ingredients

For Green Wrappers

  • 150 grams all-purpose flour

  • 200 grams spinach

  • 200 mL water

For Orange Wrappers

  • 150 grams all-purpose flour

  • 250 grams carrots, sliced

  • 150 mL water

For Red Wrappers

  • 50 grams all-purpose flour

  • 200 grams beets, cut into a small dice

  • 200 mL water

For Filling

  • 4 cups (185 grams) napa cabbage, shredded

  • 4 cups (165 grams) portobello or shiitake mushrooms, roughly chopped

  • 3 cups (107 grams) green onion, finely sliced

  • 1 1/2 cups (120 grams) carrots, grated

  • 5 tablespoons soy sauce

  • 2 tablespoons minced ginger

  • 2 garlic cloves, minced

  • Sesame oil

  • Salt and pepper, to taste

  • Avocado oil or other oil with high smoking point

Send list of ingredients to myself

Method

Prepare the Green Dye 3 Steps

  • Step 1

    Bring water to a boil. Briefly blanch spinach then drain. Transfer to a food processor to puree. 

  • Step 2

    Use a fine sieve to extract 75 mL of spinach juice for the dough (add a little water if necessary).

  • Step 3

    Discard spinach.

Prepare the Orange Dye 3 Steps

  • Step 1

    Bring water to a boil. Add carrots to pot and cook for 5 minutes, then drain. Transfer to a food processor to puree. 

  • Step 2

    Use a sieve to extract about 90 grams semi-liquid puree for the dough.

  • Step 3

    Discard carrots.

Prepare the Red Dye 2 Steps

  • Step 1

    Simmer red beets (cut into small pieces) in water for 5 minutes.

  • Step 2

    Drain the beets to get 75 mL purple liquid for the dough. Discard beets.

Dough 2 Steps

  • Step 1

    Add water/green dye, orange dye and red dye to the specified amount of flour gradually. Mix until no more loose flour can be seen. Then combine and knead with your hands until smooth.

  • Step 2

    Leave to rest covered for 40–60 minutes.

Filling 4 Steps

  • Step 1

    Place a large skillet or wok on the stove over medium-high heat.

  • Step 2

    Add oil, ginger, garlic and cabbage. Cook until cabbage begins to wilt and shrink down.

  • Step 3

    Add mushrooms, green onion, and carrots, along with soy sauce and sesame oil. Continue to cook until liquid begins to evaporate.

  • Step 4

    Season with pepper, to taste and salt (only if needed). The soy sauce tends to add enough saltiness for my taste.

Assembly 3 Steps

  • Step 1

    Cut the dough with a bench scraper into quarters. Working a quarter at a time, roll dough into a rope then cut into small pieces (always keep the unused dough covered). 

  • Step 2

    Press each piece into a small disc. Then use a rolling pin to flatten it into a thin disc (refer to the video below). Dust with flour if the dough sticks.

  • Step 3

    Place a spoonful of filling into the middle of the wrapper. Seal the wrapper into the shapes of your choice. You can watch this video for how to fold.

Cooking 3 Steps

  • Step 1

    Heat up a small amount of oil (just enough to cover the surface of your pan) over high heat. Place dumplings bottom side down, making sure to not overcrowd the pan.

  • Step 2

    When the bottom of the dumplings are golden brown, pour in cold water (enough to cover 1/3 of the dumplings). Cover with a lid.

  • Step 3

    Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp back up again.

Tags:

Toronto Recipes

Baking At Home

Colourful Veggie Dumplings