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Forgive me for the delay in posting the recipe. I mentioned this on instagram, but the main reason I couldn’t post the recipe right away was because I had no idea what I had used. The process of making these rainbow dumplings was definitely experimental, and exhausting too! I had to adjust as I went because I was completely making things up on my head, and as a result, any initial measurements I recorded were wayyy off. So, I had to find another day where I had enough time to try and recreate the recipe, knowing what worked and what didn’t this time, and so here I am with the recipe for these all naturally coloured, vegan, oil free rainbow dumplings. Now, I initially wanted to make them gluten free as well, however let me just say that I struggled enough with it that I was satisfied with regular flour wrappers. If you have some friends or family at your disposal to help you make dough and wrap, I strongly recommend enlisting them for help because it’s actually quite a fun bonding activity, but does take a LONG time if you try it alone (like I did the first time, yikes).
Now, for each skin colour, I used veggies to colour them but keep in mind that veggies also have their own flavour, which will definitely be detectable in the final product!
For the pink – beetroot
orange – japanese pumpkin/kabocha
yellow – turmeric
green – chive
purple – red cabbage
black – activated charcoal
white – regular wrapper!
DISCLAIMER – I find that each time I made the wrappers, depending on the types of veggies I used and whether I used a puree or a juice, it was hard to say exactly how much water to add, therefore start with less and slowly add until you reach consistency rather than relying on specific cup measurements. It’s very easy to add too much water and end up with a sticky, unworkable dough, and very difficult to get back to a good consistency after that, so less is better because you can always add but you can’t remove liquid!
1 cup shiitake mushrooms, rehydrated and finely chopped
1 cup cabbage finely chopped
1 cup carrots shredded
1/2 cup firm tofu pressed and finely chopped
1/4 cup finely chopped chives/scallions
1 tablespoon minced ginger
1 clove garlic minced or finely chopped
1 1/2 tablespoons of soy sauce (or liquid aminos or tamari)
1 tablespoon sesame oil
1 teaspoon of corn starch or other starch, slurried in water
Salt to taste
3 cups unbleached all purpose flour
Natural Colours (make about 1/8th cup or so of colouring liquid from the following ingredients)
japanese pumpkin (steamed and blended into puree, or alternatively juiced)
chives (blended or juiced)
red cabbage (blended or juiced)
activated charcoal capsules
For the filling, combine all the ingredients in a large bowl. Taste the filling and adjust the salt to your liking (because this recipe is vegan, it is totally safe to try the filling raw!).
For the dough to make the wrappers, slowly add water to the bowl of flour, but stop before it becomes fully dough-like. You want it to be drier than regular dough, at the consistency where it needs slightly more liquid to become fully dough.
Separate the semi dry dough into equal parts for all the colours you intend to make, so in this case 7 (remember to reserve a part for white or uncoloured, if you want to include it).
Now for the colours pink, orange, green and purple, use the liquid or purees from the veggies to slowly bring the dough to the appropriate moisture. It should reach a consistency where the dough sticks together in one clump, and pulls away from the edges of the bowl but is not sticky. Add water if necessary here. The idea is that you use the vegetable juices as the last of the liquid to complete the dough, and to naturally add colour at the same time.
For the yellow and black dough, follow a similar procedure, but dissolve the turmeric and the inside contends of activated charcoal capsules in water, and then slowly add to the mixture to form dough.
For the white dough, simply slowly add water to the reserved part of dough until it forms a good dough consistency and clumps together in one ball.
Now you should have pink, orange, yellow, green, purple, black and white dough.
To begin making the wrappers, take one coloured ball of dough and knead on a floured work surface. Flour a rolling pin and roll out gold ball sized pieces of dough into even, flat circles, about 1/8th of an inch thick (if you like chewier dumplings) or 1/16th of an inch thick if you prefer them thinner. After rolling out, the wrapper should be about the size of your palm.
Now fill each dumpling with about a teaspoon and a half (or more to your liking) of the filling mixture in the center. Dip a finger in water, and trace one half of the edge of the dumpling with water. Fold the circle in half, seal along the wet edges and press down. If you'd like to create the typical dumpling ridged edges, simply pleat along the edge as you seal.
Place dumplings on a floured tray or a piece of parchment paper so they don't stick as you finish wrapping the remainder of the coloured dumplings. You can also freeze the dumplings if you don't intend to use them right away but be sure to freeze them lined up on a tray and not touching each other so they don't get stuck together.
To cook, there are a few options: steam, boil, panfry or deepfry. I find that steaming works best to show off the colour, and is the healthiest as well.
To steam, place in a steamer basket over boiling water for about 8 minutes or so. You'll know they're ready when the skin turns slightly translucent and the colour becomes really vibrant! Again, you don't have to worry as much about the filling being cooked because the ingredients are all vegan, so if they aren't fully cooked, they'll just add a little crunch to your bite!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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