The recipe below is a brief overview of how to make dumpling dough, the filling is an entire other conversation, but some flavour suggestions are made in the recipe. It is very important to use very hot or just boiled water in order to help activate and properly develop the gluten. This contributes to the over all texture/mouth-feel of the final dough, as well as makes it much easier to work with in the process. I like to use a pasta machine to roll out the dough, and I roll my dumpling sheets to the 5/8 setting (with 1 being the thickest setting). It is up to you what size of circles you cut out, depending on what the dumplings are intended for, but I recommend 3-3.5″ as a fairly standard size.

As this recipe makes approx. 60 dumplings, it is good to know that these freeze really well raw. Cook from fresh or frozen with the following technique:
1. Heat a small amount of neutral oil in a medium frying pan.
2. Place the dumplings in flat until they start to brown on the bottom.
3. Mix together 2 tbsp flour and 1/3 cup water, add to the pan, and quickly cover with a tight fitting lead to steam the dumplings through (approx. 10-12 min.).

Remove from the pan by inverting onto a plate. I like to serve my dumplings with red wine vinegar and/or chilli crisp sauce, but the sky is the limit when it comes to dumpling dipping sauces! This cooking technique results in a thin crispy layer from the flour and water mixture, also referred to as dumpling “wings”. Happy dumpling folding! Remember, practice makes perfect.

Colours identified clockwise, starting from the top:

Charcoal- 1 tbsp
Hibiscus- 2 tsp
Radish- 1 tsp
Pitaya- 2 tsp
Beet- 1 tsp
Annatto- 2 tsp
Red Pepper- 1 tbsp
Goji- 2 tsp
Curcumin- 1/2 tsp
Dunaliella Salina- 1 tsp
Carrot- 1 tbsp
Spinach- 1 tsp
Barley Grass- 2 tsp
Pandan- 1 tbsp
Chlorella- 2 tsp
Green Spirulina- 2 tsp
Blue Spirulina- 1 tsp
Butterfly Pea Flower- 1 tsp
Wolfberry- 1 tsp
Purple Sweet Potato (Ube)- 2 tsp
Red Cabbage- 2 tsp
Ebony Carrot- 1 tbsp
Maqui Berry- 1 tsp
Purple Corn- 2 tsp
Acai Berry- 2 tsp

*Available at @suncorefoods, Amazon, @Rawnice

How to Color your dough

The easiest way to incorporate natural colours is to replace or alter any liquids in the initial recipe. Whether it is subbing liquids for juices and/or purees, steeping ingredients into the liquid, or dissolving powders or spices, integrating natural colourants is an exciting way to “play” with your food. I highly recommend a mini blender tool, it is very useful to help evenly integrate things like powders.

In pretty much every case, so little of the colouring ingredient is actually added that it does not alter the taste. In my experience, only really strongly flavoured ingredients come through (like turmeric). In instances like this, make sure you pair your ingredients together so they match (such as the filling of a dumpling and the wrapper) , or (if you are doing something sweet as opposed to savoury) use a colourant with a less dominant taste. For instance, I would use dunaliella salina (an algae) to colour baking yellow/orange instead of turmeric or saffron.