Do you love dumplings? Learn how to make these colourful and beautiful rainbow dumplings today, with only natural colours from vegetables. They are just too pretty to eat 🌈 🎬 Timestamps 0:00 Intro 0:09 Green Dough 1:19 Purple Dough 2:40 Pink Dough 3:25 Orange & Yellow Dough 4:01 Shaping 5:18 Folding 6:31 Outro ----------------------------------------------------------------------- 💚 Green Dough (20-30 dumpling skins) Spinach 65g Water 130g All-purpose flour* 200g 💜 Purple Dough (20-30 dumpling skins) Purple Cabbage 280g Water 130g All-purpose flour* 200g 💗 Pink Dough (20-30 dumpling skins) Roasted Beetroot 50g Water 130g All-purpose flour* 200g Roasted Beetroot: roast beetroot in 220°C (or fan bake 200 °C) oven for 40-50 mins, or until tender, remove the skin after cooked. 🧡 Orange Dough (20-30 dumpling skins) Roasted Red Pepper 130g Water 90g All-purpose flour* 200g Roasted Red Pepper: remove the seeds inside , then roast in 220°C (or fan bake 200 °C) oven for 15-20mins, or until tender. 💛 Yellow Dough (20-30 dumpling skins) Roasted Pumpkin 125g Water 85g All-purpose flour* 200g Roasted Red Pepper: roast in 220°C (or fan bake 200 °C) oven for 30-40mins, or until tender. Remove seeds and scoop out the flesh. * I also recommend using dumpling flour, which can be found in Asian grocery stores. 1. Blend the vegetables with water in a high-speed blender:spinach and purple cabbage can be blended into juice, then filter through a sieve; beetroot, pepper and pumpkin can be blended into paste without filtering. 2. Start with mixing 200g flour and 100g vegetable juice ( or 110g paste) together, if the dough is too dry, add a little bit more juice or paste (around 5g each time). Knead the dough until you have a smooth surface. 3. Cover the dough with cling film or damp cloth, let the dough rest for 20 mins. 4. Gently press the dough before putting it in a pasta roller, then fold, rotate 90 degrees and press through roller again, repeat this until the dough is completely smooth. 5. Adjust the roller setting to a narrow setting, roll the dough and adjust to a narrow setting again, until the dough is around 1mm thick. 6. Use 8-9cm ring mold to shape the dough into dumpling skins. The remaining dough can be put in the pasta roller again. ----------------------------------------------------------------------- 💚 Want to see more healthy and delicious plant-based recipes ? Remember to subscribe to see the latest video! If you have any questions regarding the recipe, comment below, I will try my best to reply them.
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