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!!
The shop is so pretty of these Asian dumplings. How interesting to have 2 colors of dough too
ReplyDeleteThey look authentic and must be very delicious!
ReplyDeleteI am a great fan of Asian dumplings, but I think the only purple food I have ever eaten is eggplant.
ReplyDelete