I saw a Youtube video about this Taiwanese company that does colorful dumplings (饺子) and thought it is great! We can increase the fibre and vegetable intake while eating dumplings. How cool is that!

So I went about doing an experiment with this… which, by the way, took way too long. I like to cook my meals in 30 minutes but this experiment took me hours!

I couldn’t decide what shape to make them in, and I couldn’t decide how to cook them. In the end, I decided to cook them like gyoza or pot stickers.
I like that little bit of crunch.
Having gone through this experiment, I think I will not make the skin this way again. Probably with the same juices, but I’d make wonton dough skin instead, since it is far faster (as I can use cold juice) and the skin is thinner. The ingredients are otherwise the same. It will be fun to see how it works when I make colorful wontons or noodles another time.

I’d probably do this again, faster and better. But this experiment has been fruitful, as always!
Here’s the video that inspired me!

 

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Colourful Pot Stickers (七彩锅贴)

Replacing water with juice and add some fibre into the skin makes these pot stickers colourful and tasty!
Prep Time1 hr
Cook Time15 mins
Course: Main Course, Snack
Cuisine: Chinese, Japanese
Keyword: dumplings, jiaozi, pot stickers, 锅贴, 饺子
Servings: 4
Author: Pamela Liu
Cost: 10

Equipment

  • Dumpling Presser/Tortilla Presser
  • Pot
  • Chopsticks
  • Juice Extracter

Ingredients

Juice and colour

  • 3 medium carrots (to get 0.25 cup of juice heat up to almost boiling) extract the juice and add some pulp if you like
  • 1 cup spinach, add some or all of the pulp (to get 0.25 cup of juice heat up to almost boiling) use a juice extractor or boil the leaves for 0.5 minute then blend
  • 1 tsp charcoal powder

Skin

  • 2.5 cups plain flour
  • 1 pinch salt
  • 0.5 cup boiling water

Filing

  • 500 g minced pork
  • 2 tbsp cold water
  • 0.5 cup prawn skin
  • 1 tbsp soya sauce
  • 0.5 tsp ground white pepper
  • 1 tsp Chinese wine
  • 1 tsp sesame oil
  • 1 bunch garlic chives (韭菜) or green onions finely chopped

Cooking

  • 0.5 cup oil any vegetable
  • 1 cup water boiling
  • 1 handful plain flour

Instructions

Dough Skin

  • Add salt to the flour,, mix well and divide the mixture into 4 equal portions
  • Add carrot juice to one portion, spinach juice to the second, water and charcoal powder to the third and only water to the fourth portion. All the liquid must be very hot but not boiling.
  • Wrap the dough up separately to cool down while making the filings.

Filing

  • Add all the ingredients in a big bowl. Using a pair of chopsticks, stir in one direction until the meat turns sticky, about 5 minutes. I call this meat gluten. Haha

Wrapping

  • Divide each dough into 12 portions. Make dumplings in whatever shape you like!. Watch a Youtube video, or the one below if you have never done dumplings before.

Cooking

  • Heat up half a bowl of oil in a flat pan until it is hot.
  • Pour it out of the pan into a bowl.
  • Lower the heat on the pan, and sprinkle some flour onto the surface of the pan.
  • Arrange the dumplings close together on the pan, on top of the flour (do this quickly or your dumplings will burn)
  • Add 1 cup of boiling water to half the height of the dumplings.
  • Cover the pan with a glass cover if you can find one. Otherwise, any cover will do.
  • Once the water dries up, remove the cover quickly.
  • Add the reserved oil to the pan.
  • Let it sizzle for about 2 minutes.
  • Pour the oil out of the pan.
  • Remove the pot stickers from the pan, together with the layer of crispy flour.
  • I like to serve it with scallions, black and white sesame seeds sprinkled all over. Thinly sliced ginger in black vinegar and a nice spicy paste like 老干妈。

Notes

These dumplings are just as good boiled in water or steamed or fried. They are flexible.