Butterfly Dumplings

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!