Abstract Rainbow Dumplings
Treat yourself to dumplings delicious! These delightful and gorgeous Abstract Rainbow Dumplings will make a perfect lunch. We eat with our eyes first, we used Suncore Foods® Red Beet, Ruby Red Radish & Canary Yellow Safflower Powders to turn your ordinary dumplings into a colorful feast for the eyes. Add a pop of color to your day and fill your tummy with goodness with this simple recipe. Have fun and get folding.
Make About 26-30 Dumplings
55g rice flour (5 1/2 tbsp)
20g sweet glutinous rice flour (2 tbsp)
1 tbsp of oil
1/4 tsp of salt
1/2 tsp xanthan gum (optional)
For Red Dough add 1/2 tsp of Suncore Foods® Red Beet Powder + 1 tsp of Suncore Foods® Ruby Red Radish Powder
For Yellow Dough, add 1/12 tsp Suncore Foods® Canary Yellow Safflower Powder
45g rice flour (4 1/2 tbsp)
30g tapioca starch (4 tbsp)
500g pork, chicken or plant-based meat
2 tbsp grated ginger
3 tbsp of soy sauce
1/2 tsp of salt
2 tbsp of sesame oil
1/2 tsp of Chinese five-spice powder
11/2 tbsp of apple cider vinegar
50g of scallions (green part), finely chopped
150g of Chinese leek, finely chopped
1 1/2 tbsp of minced garlic
1. Place protein in a mixing bowl, add apple cider vinegar and mix well. Add ginger, soy sauce, salt, sesame oil, five-spice powder, and mix thoroughly once again until well combined. Lastly incorporate the leek, and scallions into the mixture.
2. In a non-stick pan, add tangzhong ingredients (rice flour, glutinous rice flour, oil, salt, boiling water and Suncore Foods® Powder ) to make the tangzhong and activate the starch. This will help with dough elasticity and keep the dough moist.
3. Mix tangzhong ingredients before adding the boiling water, then cook on medium-low heat for 2-2:30 minutes until the dough forms a ball, elastic and the color turns darker and opaque.
4. Turn the heat off and in a baking tray/ table pour the mixed dry ingredients, and place the tangzhong on top of it.
5. The ball will be hot, so wait until you can handle it safely (30 seconds should be enough).
6. Using the palm of your hand, press and drag the tangzhong and saturate it with the rice flour and tapioca mix. Fold, press, drag and repeat the process until all the dry mix is incorporated into the dough. Form into a log (about 12 inches long).
7. Set aside and cover with a cloth when making the next dough.
8. When all the colors are ready to assemble, cut each log into 3 even portions.
9. Work with 1 portion of 1 color each time. Flatten the logs and put the flattened layers on top of each other. Press and roll them gently to stick them all together. Fold and roll the layers tightly on their length to form a new log. Cut into 10 even coins (about 25g each). Dust the bottom of the coins and your roller with a little starch to prevent the dough from sticking to the surface.
10. Using your palm, press the coin down into a larger circle, roll it out evenly with a roller until the size is about 31/2 inches in diameter.
11. Fill it with 1 tbsp of topping of your choice. Fold the dumpling into half-moon by pressing the vertical middle of both sides.
12. While holding the top center of the dumpling, using your thumb and middle finger, push the edge of the moon inward to create a triangle fan-like fold.
Press the top of the dumplings to seal, and do it on the other side.
13. Layer the steam/bamboo basket with non-stick paper/ lettuce/ greens to prevent dumplings from sticking to the bottom. Steam for 8-10 minutes, or until the filling internal temperature reaches 165 F. Enjoy!