Green and Purple Dumplings

Usually, we celebrate the Lunar New Year eating the whole week Asian food. We love dumplings, and this year I made for the first time dumplings with colored dough.

Dumpling wrappers 

Green dough

150 g water 

300 g all-purpose flour

1 tablespoon dried spinach powder 

Heat the water until 80C. Take it out of the stove, and place it in a heat resistant bowl. Add the flour that has been previously mixed with the dried spinach powder . With a wooden spoon, mix it. Then mix it with hands until you have a soft dough. Be careful because is very hot. Wrap it with a kitchen towel, and let it rest for 30 minutes. 

Purple dough

150 g water 

300 g all-purpose flour

4 flowers of Butterfly Pea Flower Tea

Heat the water until 80C, and mix it with 4 flowers of Butterfly Pea Flower Tea. Let it rest for 5 minutes, and discard the flowers. Place it in a heat resistant bowl. Add the flour, and with a wooden spoon, mix it. Then mix it with hands until you have a soft dough. Be careful because is very hot. Wrap it with a kitchen towel, and let it rest for 30 minutes. 

With a pasta machine or rolling pan, flatten the dough up to 3 mm. In a machine, is number 6. Cut small circles of dough.

Shrimp filling

10g fresh root ginger finely chopped

3 garlic cloves chopped

300g medium raw prawns peeled

150 grams of finely chopped green cabbage

4 tablespoons of dried shrimps previously soaked in warm water for 6 hours

1 tablespoon toasted sesame oil 

2 tablespoons rice wine 

2 tablespoons soy sauce 

In a food processor, place all the ingredients and mix them for 1 minute. Set aside 

Place a dumpling circle, fill it with a teaspoon of filling, and boil it for 5 minutes or until they are floating. Take them out of the water, and stir fry them for 1 minute each side. Serve them warm with dumpling sauce. ENJOY!!

And we also made our traditional dumplings. The recipe is here.