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Velvet Red Beet Dumplings

Let's make dumpling extra special for your next dinner event! These Velvet Red Beet Dumplings make a spectacular appetizer or a fan favorite dish in a multi-course meal. Not only does the deep, rich hue from Suncore Foods® Velvet Red Beet Supercolor Powder add a special wow factor, but these vegan gyoza are incredibly juicy on the inside, chewy on the outside, and crispy on the bottom. Japanese gyoza are made with a thinner skin or wrapper, which makes it even crispier than its counterparts! Who doesn't love a good, satisfying crunch? Paired with a strong and full-bodied dipping sauce, these little dumplings will make you gyoza back for more!

Ingredients

Makes 16 Dumplings

Gyoza Dough recipe:
260g flour
150ml boiling water
1/2 tsp Suncore Foods® Velvet Red Beet Supercolor Powder

Filling recipe:
250g cabbage
20g mushrooms
20g green onions
1 big onions
5 clove garlic
2 fresh chilies
1 tbsp ginger powder
1/2 tsp Suncore Foods® Rose Salt
1 tsp white pepper

Dipping sauce ingredients:
1 tbsp black vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp green onions, chopped
1 tsp brown sugar
1 tsp hot sauce (optional)
Mix well and set aside

 

Directions

1. Gyoza Method — Mix together all the dough ingredients, knead till soft dough. Cover and rest for 30 mins. Divide the dough into 16 equal portions, Roll out the dough into round shape (about 10cm). Cover the gyoza with a clean damp cloth.

2. Filling Method — Chop the cabbage and sprinkle Rose Salt over cabbages, sit for half an hour. Wait till the moistures drains out then squeeze out the water from the cabbages. In a bowl add in Cabbages, mushrooms, green onions, garlics, chilies, onions, ginger powder and white pepper. Set aside. In a cup add in 2 tbsp of flour and 1/2 cup water, mix well. In a heavy pan, add 1 tbsp oil. Arrange the gyoza separately and cook the gyoza until the bottom is golden brown. Whisk the flour mixture well one more time, and pour about 1/4 cup mixture into the pan. Cover the pan with a lid. Wait until the water evaporates, remove when the edges of the wings start to peel off from the pan. Serve with black vinegar dipping sauce

 

 


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