Colorful Duotone Dumplings
Let's give them dumplings to talk about! These gorgeous duotone dumplings will be the talk of the town at your next gathering! With a touch of Suncore Food® Lilac Taro Yam & Ebony Carrot Powders, you can achieve this elegant yet vibrant purple ombre look! Let's turn your ordinary dumpling into this masterpiece. Take a bite and feel the tender wrapper unfold and reveal a delicious savory filling! Mmmmmmmm, DELISH! Try this exquisite recipe at SuncoreFoods.com and make it extra special with our powders! Treat yourself dumpling delicious!
Ingredients
Dumpling Wrappers — Lilac Color:
1 cup all-purpose flour
1/4 tsp salt
1/4 cup water
2 tsp Suncore Foods® Lilac Taro Yam Powder
Dumpling Wrappers — Purple Color:
1 cup all-purpose flour
1/4 tsp salt
1/4 cup water
1.5 tsp Suncore Foods® Ebony Carrot Powder
Filling:
1 lb ground pork
1/4 cup diced chives
1 1/2 cup shredded cabbage
1 tbsp grated ginger
1 tbsp rice vinegar
A pinch of salt to taste
Sauce:
1/4 cup vegetable oil
1 tsp diced chives
1/2 tsp sesame seeds
1/4 cup chilli oil
Soy sauce to taster
Directions
1. Sift the flour for lilac dough, set aside. In a bowl combine boiling water Lilac taro yam powder and salt and stir until incorporated. Add it to the flour and knead the dough for about 10 minutes, until the dough is smooth. Wrap with the plastic wrap and refrigerate for 30 minutes. Repeat the same
steps with purple portion of the dough. Roll out both halves of dough into a rectangle. Stack two dough rectangles on top of each other. Roll the dough into a log. Wrap the log and refrigerate until firm. Slice the log into disks and roll them into a circle.
2. In a large bowl combine the pork, chives, cabbage, ginger and rice vinegar. Season with salt and mix until combined.
3. Scoop about 1/2 spoon of pork filling in the center of one of the dough wrappers. Fold the dough up around the filling pinching the sides until sealed. Repeat with remaining filling and wrappers.
4. Add 2 tbsp of vegetable oil to a pan and heat it through. Transfer dumplings to a pan, fry uncovered until bottoms are golden for about 2-3 minutes. Add 1/2 cup water to a pan, then cover with lid and cook until the liquid is almost absorbed for about 7 minutes.
5. Serve topped with diced chives, sesame seeds, sesame oil, chili oil with soy sauce for dipping.