Tie-dye dumplings

Step 1/6

• 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

• 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

• 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

• 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

• 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

• 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!

Enjoy your meal!