Red Beet Dumplings
Traditional potstickers with an un-beet-lievable twist!
Created by the talented Mei Yee. Check out her Instagram @nm_meiyee for more amazing recipes!
Red Beet wrappers:
2 cups white flour
200ml boiling water
2 tsp Suncore Foods® Red Beet Supercolor Powder
2 cups finely shredded Chinese cabbage
1 ½ cups chopped mushrooms
1 cup cilantro
½ cup finely shredded Chinese chives
1 tbsp sesame oil
1 tbsp minced ginger
1 chopped onion
½ tsp white pepper
2 tbsp shaoxing wine or dry sherry
2 tbsp soy sauce
1 tsp sugar
1 tsp salt
1. For the wrappers: Mix red beet powder with boiling/beet juice with boiling water. In a stand mixer, mix the flour, salt and boiling water until you have a rough ball shape. Dust your work surface with flour. Remove from the bowl and knead for 10 minutes until smooth. Divide the dough into two and rest for 20 minutes. Divide each piece of rested dough into 16 even-sized pieces. Roll each piece of dough into a small ball and then flatten it. Dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally.
2. For the filling: Cook mushroom, cabbage with the ginger and onions. Cook until fragrant and until all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool. Then add the cilantro, chives, white pepper, sesame oil, shaoxing wine, soy sauce, salt, sugar and mix well. Assemble the dumplings. Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the ¼ cup water and immediately cover with a lid and let the steam cook the dumplings for 8 minutes or until all the water has evaporated. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily. Enjoy!