Recipe for coloured dumplings (literally translated as rainbow dumplings), I got the recipe in Chinese and have done a loose translation of it. I’ve left the Chinese recipe in case some of you reading this blog reads Mandarin.
Ingredients:
For the skin:
1kg flour
100ml of spinach juice
100ml of carrot juice
50g of cocoa powder
Filling 1:
300g shrimp diced up
5 stalks of asparagus
100g winter bamboo shoots
Filling 2:
Meat: 300g of beef or pork
1 onion
300 grams of Chinese mushrooms (soak for 15-20mins in water)
50g sweetcorn
50g peas
1 carrot (grated)
Filling 3:
Half a cabbage (sliced and diced into little pieces)
50g vermicelli
2 egg flour wrappers
(Directions: wash the mushrooms and vegetables and chop them finely.)
Seasoning:
Salt
MSG (The Chinese love it, but I’ll recommend doing without)
soya sauce
onion & ginger (chopped finely)
sugar
5 spices powder,
sesame oil
– I’ll modify this recipe by adding some pepper and maybe a tablespoon of rice wine.
The rest of this is common sense, so I’m going to do a loose translation and as usual improvise (my mother’s approach to cooking has always been to be creative, something I inherited given my spontaneous and random habits)
Directions:
1. Add water to the flour slowly till you get a sticky dough continue to knead and add a little more flour, let it sit in a bowl and cover it with cling warp.
2. work on the seasoning of all the fillings – add the condiments and mix well.
3. take the dough and pull off a portion and roll it into a decent looking tube
4. slice off about an inch of the tube and use the rolling pin to flatten it out. make sure the centre has depth and the edges are rolled thinner
5. use a teaspoon and put in the fillings in the middle
6. Put on a pot of water to boil while you’re filling the dumplings
7. Throw in the dumplings
8. When they start floating, take them out
A more spicy Sichuan type of sauce also goes great with the dumplings, add dried chillies, chili oil, some sugar and salt (in place of MSG) and vinegar to taste and you’ve got a decent sauce.
I admit this isn’t very instructive or the best recipe, try out what works for you and if all else fails and you’re feeling helpless, pray to the jiaozi deity, well okay the Kitchen Deity that exist in Taoist stories. (We use to have an altar at home for him till my mother turned new age.)
要点提示：饧面的时间要足够，否则面团太硬；擀皮是要擀得中间厚、边缘薄；
关联菜品：红油水饺
彩虹饺子
饺子皮：雪花粉（1KG）、菠菜汁（100ml）、胡萝卜汁（100ml）、可可粉（50g）
馅料：
虾馅：虾（300g）、芦笋（5根）、冬笋（100g）
肉菜馅：牛肉馅（300g）、洋葱（1个）、大葱（50g）
香菇馅：香菇（300g）、玉米粒（50g）、豌豆（50g）、胡萝卜（1根）
蔬菜馅：圆白菜（半颗）、粉丝（50g）、海米（30g）、鸡蛋皮（2张）
蔬菜及香菇馅里的食材要先焯水，然后要切得很碎。
调料：盐、鸡粉、酱油、葱姜、糖、五香粉、香油
制作方法：
（1）、将面粉加水（或菠菜汁、胡萝卜汁、可可粉）和成面团，饧一会；
（2）、将做馅的原料切碎，放入调味品分别打成馅料
（3）、案板上撒上扑面，将饧好的面团揉匀，切剂，擀成面皮；而后把饺子馅放在面皮的中间，包成饺子；
（4）、锅内放水烧开，下入包好的饺子，待再开时加入凉水；到三开后捞出；蘸醋食用即可。
要点提示：饧面的时间要足够，否则面团太硬；擀皮是要擀得中间厚、边缘薄；
关联菜品：红油水饺
