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Blue Butterfly Pea Dumplings

Elevate your dinner table with these stunning ombre Blue Butterfly Pea Dumplings! These beautiful soft pillows stuffed with the flavorful, savory filling will bring you that warm, fuzzy feeling to your tummy! Not only does the refreshing, elegant blue hue from Suncore Foods® Blue Butterfly Pea Supercolor Powder make this five-star restaurant-worthy, but these ombre dumplings are undeniable juicy on the inside, chewy on the outside, and just simply DELICIOUS. Fill your tummy with goodness, try this recipe and add that wow factor with our Blue Butterfly Pea Supercolor Powder. Treat yourself to dumpling delicious!

Ingredients

Wrappers:
2 cups all purpose flour
1 cup boiling water
1/2 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder (dissolved in 1 tsp water)
1 tsp Suncore Foods® Rose Salt

Filling:
100g enoki mushroom
70g shredded carrot
25g rehydrated & shredded black fungus
100g cabbage
1/2 tbsp freshly greater ginger
2 tsp minced garlic
2 tsp cornstarch
1/2 tsp ground pepper
1 tbsp toasted sesame oil
1/4 tsp Suncore Foods® Rose Salthttps://suncorefoods.com/products/pink-salt

Directions

1. Wrappers — In a stand mixer, add flour, salt and water, knead (using a dough hook) until you have a smooth dough. Remove half of the dough from the mixer, set aside. Add Butterfly pea flower powder into the half dough and continue kneading until combined. Let doughs rest for 20 minutes.

2. Filling — Bring 2 cup water to boil, add enoki mushrooms and cook for 2 minutes. Sprinkle 2 pinches of salt onto the cabbage and mix well with your hands. Allow this to sit for minutes. Squeeze out excess water. Add sesame oil into a pan and heat over medium heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance. Add the carrot, black fungus, stir and cook for 1 minute. Add the cabbage & enoki mushrooms cook and stir for another 1 minute. Add in salt, pepper and dissolved cornstarch, stir until all the liquid has evaporated. Transfer to a big plate to cool.

3. Assembly — Fill and seal the dumplings. Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the 1/4 cup water and immediately cover with a lid and let the steam cook the dumplings for 8 minutes or until all the water has evaporated. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily.

 

 


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