Valentine's day recipes
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Valentine's day recipes

Butterfly Dumplings

5 from 1 vote
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Author: Christine Wong | @conscious_cooking

Ingredients

BUTTERFLY DUMPLINGS:

  • 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

Instructions

FILLING:

  • 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.

WRAPPERS:

  • 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.

TO ASSEMBLE:

  • 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.

TO COOK:

  • Place on a steamer basket lined with rounds of carrot or radish for each dumpling to rest upon.
  • Steam for 7 minutes and serve!

Notes

Find more of Christine's recipes on yommme.
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