Introduction: Blue Butterfly Pea Flower Beef Dumplings
Dumplings are fun, but naturally dyed blue dumplings shaped into a heart are even more fun!
These dumplings look impressive, difficult and exotic but are actually really easy and yummy to make!
Step 1: Creating Blue Dye
Take 1/3 of hot water in a cup and add a small handful of dried butterfly pea flowers to steep them. The amount is not super important as it is more of a personal preference how blue you want your water (and eventual dumplings) to turn. The more the merrier
Step 2: Creating Dough
Measure 0.25 cups of the blue dyed water and add it to 1 cup of all purpose flour. Knead until you have a little smooth blue ball. Let it rest in a bowl at room temperature for 30 minutes.
Step 3: Creating Beef Filling
In a bowl, mix together 1/2 tablespoon of minced garlic, 1/2 tablespoon of ginger and 1 tablespoon of chopped scallions. Also add 1 tablespoon of light soy sauce, 1/2 tablespoons of dark soy sauce, 1/2 tablespoon of shaoxing cooking wine and a few turns of white pepper. Mix well and set aside.
Step 4: Rolling and Cutting Dumplings
Once dough has rested, take rolling pin and roll out into a thin layer. Using any circular object (for instance a cup!) stamp out 12 discs to use for dumplings (you may need to recombine and reroll if you run out of space to make all of the circles).
Step 5: Rolling Dumping
Stack 3 discs as pictured in the slightly overlapping fashion. Add a long strip of your beef mixture to the middle of the stacked discs. Fold the bottom half of the disc up. Finally roll the edge of the folded up disc to create a rose.
Step 6: Cook Dumplings
Add a tablespoon of peanut oil to a pan and bring to medium-high heat. Place rose dumplings in the heated pan and add 1/4 cup of water, then cover the pan with a tight fitted lid. Allow the dumplings to steam in the water for 15 mins (water should be evaporated). Remove lid and allow bottoms to crisp up in the oil.
Step 7: Plate and Garnish
Plate and add length-wise sliced scallions. Serve with soy sauce.
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