- 1 Tbsp olive oil
- 0.5 cup minced butternut squash
- half of a beetroot, minced
- 1 cup red cabbage, finely shredded
- 1 (1-inch) piece ginger, freshly grated
- 1–2 Tbsp sriracha
- ½ tsp salt
- ¼ tsp white pepper
FOR THE WRAPPERS:
- 1.5 cups white flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup just-boiled strained dragonfruit/pitaya/cactus flower juice
- 1.5 tsp sunflower seed oil
- Warm a large, dry skillet over high heat and coat the pan with oil.
- Add all the filling ingredients and sauté for 5 to 7 minutes until the liquid from the vegetables evaporates. You don’t want it to be too damp.
- Remove from heat and let cool before wrapping.
- In a large bowl, mix the flour, baking powder, and salt together.
- Add the hot pink juice and oil and stir until the mixture begins to clump together.
- Knead until a ball of dough forms.
- Turn it out onto a clean work surface and knead for 10 more minutes, or until the dough becomes smooth and elastic (like Play-Doh). If it’s too dry, add a tablespoon of hot water or more oil.
- Cover the dough with a clean, damp dish cloth and set aside for 20 minutes.
- Divide the dough into 20-24 equal balls (about the size of a walnut).
- Flatten each of the balls slightly and roll them out to ⅛-inch-thick rounds with a rolling pin. Keep these rounds covered with the damp dish cloth.
- Place one scant spoonful of the filling in the center of the dough round; take care not to overfill, or they’ll be difficult to close.
- Fold the wrapper in half (from top to bottom) and firmly pinch the middle point together.
- Then gather the left and right edges slightly lower than the midline and pinch. Press the 4 openings closed about 1/4″ inch below the edges, and fan the tips out to make the wings.
- Place the assembled dumpling onto a plate and continue until you run out of wrappers or filling.
- Place on a steamer basket lined with rounds of carrot or radish for each dumpling to rest upon.
- Steam for 7 minutes and serve!
Find more of Christine’s recipes on yommme.