Colourful dumplings for Chinese New Year

Prepare the green dye

1. Bring water to a boil. Briefly blanch spinach then drain. Transfer to a food processor to puree.
2. Use a fine sieve to extract 75 ml of spinach juice for the dough (add a little water if necessary).
3. Set the leftover spinach aside.

Prepare the orange dye

1. Simmer sliced carrot in water for 5 minutes. Then transfer everything to a food processor. Blend until very smooth.
2. Use a sieve to extract about 90g semi-liquid puree for the dough.
3. Set the leftover carrot aside.

Prepare the purple dye

1. Simmer purple cabbage (cut into small pieces) in water for 5 minutes.
2. Drain the cabbage to get 75 ml purple liquid for the dough.

Make the dough

1. Add water/green dye/orange dye/purple dye to the flour gradually. Mix until no more loose flour can be seen. Then combine and knead with your hand until smooth.
2. Leave to rest covered for 40–60 minutes.

Mix the filling

1. Place pork in a mixing bowl. Add salt, Sichuan pepper, soy sauce, sesame oil, oyster sauce, scallions & ginger.
2. Gradually add 5 tablespoons of the water in which the shiitake mushrooms have been soaked (or just water) to the meat while swirling in one direction until no more liquid can be seen.
3. Add minced prawn, mushroom and 200g carrot puree, 150g spinach puree that was left from the last process. Mix well.

Roll the wrappers

1. Roll part of the dough into a rope then cut into small pieces (always keep the unused dough covered).
2. Press each piece into a small disc. Then use a rolling pin to flatten it into a thin disc (Please refer to the video below). Dust with flour if the dough sticks.

Assemble the dumplings

1. Place a spoonful of filling in the middle of a wrapper. Seal the wrapper into the shapes of your choice (Please refer to the video below). You can learn other shapes in my post “Ten ways to fold dumplings”).

Cooking method 1: Boiling

1. Bring a pot of water to a full boil over a high heat. Gently slide in dumplings. Push them around with the back of a spoon to avoid sticking. Cover with a lid.
2. When the water comes back to a full boil, add about 120 ml / 0.5 cup of cold water then cover. Repeat the procedure twice. When fully cooked, the dumplings should be plump and floating on the surface.
3. Transfer the dumplings to a colander. Briefly run cold water over. Drain and serve immediately.

Cooking method 2: Pan-frying

1. Heat up a little oil (just enough to cover the surface of your pan) over a high heat. Place in dumplings.
2. When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover ⅓ of the dumplings). Cover with a lid.
3. Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.

Cooking method 3: Steaming

1. Place dumplings in the steamer basket (To avoid sticking: coat with oil/line with parchment paper/using carrot slices).
2. Bring the water to a full boil, then place the basket in. Cook with lid on over a medium heat for around 10 minutes.