Pink & Yellow Rainbow Dumplings
Ingredients
Dumplings
2 packs Mr Chen’s Vegetable Gyoza 600g
3 tbsp turmeric
1/3 cup water
3 medium beetroots, grated
1/4 cup water
Tahini sauce
1/4 cup tahini
3 tbsp light soy sauce
1/2 tbsp Mr Chen’s sesame oil
1 lime, juiced
1 tsp garlic powder
1/4 cup water
To serve
4 stalks spring onion, sliced
white and black sesame seeds
chilli oil optional
Method
1
Begin by making your natural dyes. Add turmeric to a large bowl (be sure to choose one that won't stain) and mix with 1/3 cup water. In a separate large bowl, add grated beetroot and 1/4 cup of water.
2
Add about 12 dumplings to the yellow dye and the remaining dumplings to the beetroot mixture. Coat well and leave to soak for 10-15 minutes until stained. Carefully rinse the dumplings to remove excess turmeric or beetroot, then place onto paper towel for 1 minute.
3
Steam the dumplings for about 4 minutes less than the recommended time on the packet (as they will have partially thawed already).
4
Tahini sauce
Combine all sauce ingredients, except water, in a bowl. Gradually add water, whisking as you go. Stop once you have reached your desired consistency, and add more if you prefer a thinner sauce.
5
Once cooked, place dumplings in concentric circles on a large platter. Begin with the outer circle as pink, the middle circle as yellow and the centre as pink again. Drizzle sauce over the dumplings, add chilli oil (optional) then sprinkle with sesame seeds and spring onion. Serve immediately.
Recipe Credit
Liz Douglas from Glow Diaries.
Ingredients
Dumplings
2 packs Mr Chen’s Vegetable Gyoza 600g
3 tbsp turmeric
1/3 cup water
3 medium beetroots, grated
1/4 cup water
Tahini sauce
1/4 cup tahini
3 tbsp light soy sauce
1/2 tbsp Mr Chen’s sesame oil
1 lime, juiced
1 tsp garlic powder
1/4 cup water
To serve
4 stalks spring onion, sliced
white and black sesame seeds
chilli oil optional
Method
1
Begin by making your natural dyes. Add turmeric to a large bowl (be sure to choose one that won't stain) and mix with 1/3 cup water. In a separate large bowl, add grated beetroot and 1/4 cup of water.
2
Add about 12 dumplings to the yellow dye and the remaining dumplings to the beetroot mixture. Coat well and leave to soak for 10-15 minutes until stained. Carefully rinse the dumplings to remove excess turmeric or beetroot, then place onto paper towel for 1 minute.
3
Steam the dumplings for about 4 minutes less than the recommended time on the packet (as they will have partially thawed already).
4
Tahini sauce
Combine all sauce ingredients, except water, in a bowl. Gradually add water, whisking as you go. Stop once you have reached your desired consistency, and add more if you prefer a thinner sauce.
5
Once cooked, place dumplings in concentric circles on a large platter. Begin with the outer circle as pink, the middle circle as yellow and the centre as pink again. Drizzle sauce over the dumplings, add chilli oil (optional) then sprinkle with sesame seeds and spring onion. Serve immediately.
Recipe Credit
Liz Douglas from Glow Diaries.
