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Goldfish Dumplings

These incredibly adorable Goldfish Dumplings are so cute that you can't help to squeal at its cuteness!!! Those who managed to ignore its cuteness and take a bite will instantly fall in love with the savory & umami flavor within, so yummly! A perfect festive dish for family and friends and colored magnificently using Suncore Foods® Supercolor Powders. Add a dash of magic to your dish and fill your tummy with goodness. Have fun and get folding. 

Ingredients

Dough:
200g flour
100g boiling water
Red: 1 tsp of Suncore Foods® Red Beet Supercolor Powder with 30 mL boiling water and 50g flour
Orange: 1/2 - 3/4 tsp Suncore Foods® Vermillion Annatto Supercolor Powder with 30 mL boiling water and 50g of flour
Black: 1 tsp food-grade charcoal with 30 mL boiling water and 50g flour

Filling:
250g ground chicken thigh
150g chopped napa cabbage salted and drained
50g scallion, chopped
1/2 tbsp soy sauce
1/2 tsp of white pepper
2 garlic, minced
1 tbsp oyster sauce
1 tbsp xiao sing wine

Directions

1. Dumpling Skin — Pour the boiling water into the flour and using a spatula/ fork try to distribute the liquid evenly. Mix until it forms a rough ball, and let it rest, covered with a lid for 10 minutes. For the coloured dough, mix the super powder colour with boiling water before mixing it into the dough for even colouring. The dough will look slightly brittle, but resist adding more water. After 10 minutes, knead the dough until it is smooth, and let it rest for another 30 minutes before shaping.

2. Making the Goldfish Pattern — Form the dough into a long log, and decorate the white dough surface with different random colours and sizes of red, orange, and black, like in the video. Roll the log gently to press the colour into the dough. Slice the dough into 12 even portions, then gently roll them into a ball. Press the balls with your palms to flatten them. Use a rolling pin to thin the dumpling sheets. Shape them into a 2/12 inch diameter circle.

3. Shaping the Fish — Place approximately 1 tbsp of filling in the middle, and fold them to half moon, pinching only the middle part of the dumpling. Shape the head of the fish by pressing and stretching out the open front part of the dumpling. Fold the lips part over toward the half of the dumping you pinched earlier. To create the dorsal fin, continue to pinch the dough from the middle toward the head. Continue pinching from the middle fin toward the tail, leaving approximately 1 inch of the tail open. Push in the filling toward the head, and gently seal it by cinching in and pressing down the end of the fin. Using a roller, thin out the tail, and cut it into three parts to mimic a goldfish’s tail. Use a fork to create texture for the tails. Using a straw, stamp the side of the face to create eyes. Use a wet brush to attach a pair of sesame seeds eye.

4. Cooking the Dumplings — Steam the goldfish dumplings for 15 minutes until the internal temperature reaches 165F, and serve with the dipping sauce of your choice, or freeze in a large baking tray until solid before moving them into a container. Enjoy!


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