Colourful dumplings for Chinese New Year

Method19 steps

1. 1

   Step 1: Bring the 200 ml spinach blanching water to a boil. Briefly blanch the 200 g spinach, drain and discard the blanching water, then puree the drained spinach in a food processor.

   Uses 200 g spinach · 200 ml water for blanching the spinach

2. 2

   Step 2: Press the spinach puree from step 1 through a fine sieve to collect 75 ml green juice for the dough. Add a little adjustment water only if necessary to obtain that amount. Keep the juice and remaining spinach puree separate.

   Uses Drained spinach puree, without the discarded blanching water · A little water, only if needed to obtain 75 ml green juice

3. 3

   Step 3: Weigh 150 g of the leftover spinach puree from step 2 into a separate container for the filling. Refrigerate this reserved portion while preparing the remaining dough ingredients; save any additional puree for another use.

   Uses 150 g leftover spinach puree for the filling

4. 4

   Step 4: Simmer the sliced 250 g carrot in its separate 150 ml water for about 5 minutes, until soft enough to blend. Let it cool enough for your processor, then transfer the carrot and its liquid to the processor and blend very smooth.

   Check carrot for puree · 5 minUses 250 g carrot, sliced · 150 ml water for simmering the carrot

5. 5

   Step 5: Pass the carrot mixture from step 4 through a sieve to collect about 90 g smooth semi-liquid orange puree for the dough. Keep this dye separate from the remaining carrot puree.

   Uses smooth carrot and cooking-liquid mixture

6. 6

   Step 6: Weigh 200 g of the leftover carrot puree from step 5 into a separate container for the filling. Refrigerate this reserved portion while preparing the dough; save any additional puree for another use.

   Uses 200 g leftover carrot puree for the filling

7. 7

   Step 7: Simmer the small pieces of purple cabbage (200 g) in their separate 150 ml water for about 5 minutes so the liquid turns purple.

   Check purple cabbage dye · 5 minUses 200 g purple cabbage, cut into small pieces · 150 ml water for simmering the purple cabbage

8. 8

   Step 8: Strain the cabbage pot from step 7 and measure 75 ml purple liquid for the dough. Let it cool enough to handle. Set the cabbage and any excess liquid aside for another use.

   Uses purple cabbage and cooking liquid

9. 9

   Step 9: Make four separate doughs, each using its own 150 g flour. Gradually mix the white flour with its 75 ml plain water, the green flour with the 75 ml spinach juice from step 2, the orange flour with about 90 g semi-liquid carrot dye from step 5, and the purple flour with the 75 ml purple liquid from step 8. For each dough, mix until no loose flour remains, then knead by hand until smooth. Keep the four colors separate.

   Uses 150 g all-purpose flour for the white dough · 75 ml water for the white dough · 150 g all-purpose flour for the green dough · 150 g all-purpose flour for the orange dough · 150 g all-purpose flour for the purple dough · 75 ml reserved green spinach juice · About 90 g reserved semi-liquid carrot dye · 75 ml reserved purple cabbage liquid

   
10. 10

    Step 10: Cover the four smooth doughs from step 9 and let them rest for 40–60 minutes, checking from 40 minutes. Prepare the filling while they rest.

    Check rested dumpling dough · 40 minUses four separate colored doughs

11. 11

    Step 11: Put the 400 g ground pork in a mixing bowl. Add the teaspoon salt (1 tsp), half-teaspoon ground Sichuan pepper (½ tsp), 2 teaspoons light soy sauce, half-teaspoon sesame oil (½ tsp), 2 teaspoons oyster sauce, 2 tablespoons chopped scallions and teaspoon minced ginger (1 tsp).

    Uses 400 g ground pork · 1 tsp salt · ½ tsp ground Sichuan pepper · 2 tsp light soy sauce · ½ tsp sesame oil · 2 tsp oyster sauce · 2 tbsp finely chopped scallions · 1 tsp minced ginger

12. 12

    Step 12: Gradually add the separate 5 tablespoons plain filling water to the seasoned pork from step 11, stirring in one direction until the water is absorbed and no loose liquid is visible.

    Uses seasoned raw pork mixture · 5 tbsp plain water for the filling

13. 13

    Step 13: Mix the 200 g minced peeled prawns, 160 g finely chopped fresh shiitake, 200 g reserved carrot puree from step 6 and 150 g reserved spinach puree from step 3 into the pork mixture from step 12 until evenly combined. Keep the raw filling refrigerated while rolling the wrappers, taking out small portions for assembly.

    Uses hydrated seasoned raw pork mixture · 200 g minced peeled prawns · 160 g fresh shiitake mushrooms, finely chopped · 200 g separately reserved carrot puree · 150 g separately reserved spinach puree

    
14. 14

    Step 14: Work with part of each rested dough from step 10 at a time. Roll it into a rope and cut into small, evenly sized pieces, keeping all unused dough covered. The source batch makes about 80 dumplings overall; the number depends on wrapper size.

    Uses rested colored doughs

15. 15

    Step 15: Press each dough piece from step 14 into a small disc, then roll it into a thin round wrapper. Dust lightly with the optional extra flour only if it sticks. Continue with the remaining covered dough, keeping the finished wrappers covered.

    Uses colored dough portions · All-purpose flour, a little for dusting if the wrappers stick

16. 16

    Step 16: Put a spoonful of the chilled filling from step 13 in the center of each wrapper from step 15. Fold the wrapper in half and firmly pinch the edges to seal, leaving no gaps; repeat with the remaining wrappers and filling. Cook promptly. If making ahead, freeze the uncooked assembled dumplings promptly and cook them without defrosting. Keep any unused raw filling refrigerated and cook it separately.

    Uses chilled raw pork-prawn filling · rolled colored wrappers

17. 17

    Step 17: Bring a pot of the separate dumpling cooking water to a full boil over high heat. Gently slide in an uncrowded batch of the assembled dumplings from step 16, fresh or still frozen. Push them around with the back of a spoon to prevent sticking and cover the pot.

    Uses Water, enough to boil and briefly rinse the dumplings · One uncrowded batch of assembled dumplings

18. 18

    Step 18: When the dumpling pot from step 17 returns to a full boil, add about 120 ml cold water and cover again. Repeat that cold-water addition twice more as the pot returns to the boil. Continue until the dumplings are plump and floating, the filling is fully cooked to 71°C (160°F) at the center and the prawns are opaque. Frozen dumplings may need longer; their cooked filling check is the same. Repeat steps 17–18 for additional cooking batches as needed.

    Uses boiling dumpling pot · About 120 ml cold water per addition; three additions per batch · Remaining assembled dumplings for later cooking batches

19. 19

    Step 19: Lift the cooked dumplings from step 18 into a colander, briefly rinse with cool drinking water and drain well. Serve immediately. Repeat for later cooked batches; promptly refrigerate cooked leftovers.

    Uses Cooked dumplings, without cooking water or uncooked remainder · Cool drinking water for a brief rinse