How to make dumplings this color
Making colored dumpling dough is very simple, you just need to know what ingredients to add as coloring.
Keep in mind that after boiling, dumplings lose their brightness if natural dyes are mixed into the dough.
Yellow
✍ You will need:
- Premium flour – 2 cups,
- Eggs – 1 pc.,
- Turmeric – 1/2 tsp. (the more turmeric you add, the richer the color will be),
- Vegetable oil – 1 tsp,
- Water – 100 ml,
- Salt – a pinch.
Instructions:
- Pour warm water into a glass, add turmeric, vegetable oil, salt and stir.
- Sift the flour, pour in the beaten egg and the prepared yellow solution.
- Knead the dumpling dough.
You can also use saffron to prepare yellow natural food coloring (grind it in a coffee grinder and dilute it with warm water in a 1:1 ratio, after a day, strain the solution and you can use it).
Add just a little bit of seasonings – turmeric and saffron, otherwise the dough will turn out bitter.
Reds
✍ You will need:
- Premium flour – 2 cups,
- Eggs – 1 piece,
- Sour cream – 1 tbsp. l.,
- Vegetable oil – 1 tsp,
- Tomato juice – 100 ml.,
- Salt – a pinch.
Instructions:
- Take a cup and pour tomato juice into it.
- Add sour cream, egg, sunflower oil, a pinch of salt and mix.
- Gradually add flour, stirring with a spoon.
- Knead the dough.
The dough will be more elastic and smooth if it sits in the refrigerator for an hour and a half after kneading.
Burgundy
✍ You will need:
- Premium flour – 2 cups,
- Eggs – 1 piece,
- Beetroot – 1 pc.,
- Vinegar 9% - a few drops,
- Salt – a pinch.
See also: What to grease pies / pies / buns for golden brown: 7 options from bakers
Instructions:
- Grate the peeled beets and place them in the pan.
- Pour in enough water to lightly cover the beet pulp.
- Add vinegar (no more than ½ tsp) and cook for no more than three minutes over medium heat.
- Then strain the beet juice through a sieve. Natural burgundy food paint is ready.
- Prepare the dough: beat the egg, add a pinch of salt, beet juice, flour and knead. The dough should be tough but elastic.
When boiling beets, add a little citric acid or vinegar to the water, then the dumplings will not lose their color.
Greens
✍ You will need:
- Premium flour – 2 cups,
- Eggs – 1 piece,
- Sour cream – 1 tbsp. l.,
- Fresh basil - a few sprigs (the more basil you use, the brighter the color of the dough will be),
- Water – 150 ml.,
- Salt – a pinch.
Instructions:
- Rinse the basil and place in a mixing bowl.
- Pour one or two dessert spoons of water and beat well with a blender.
- Strain the resulting mixture through a tea strainer and pour in 150 ml of water.
- Mix thoroughly. The pale green food coloring is ready.
- Pour the beaten egg into the mixing bowl, add a pinch of salt, sour cream and green juice.
- Add flour and knead the dough until elastic.
You can also add a beautiful green color to the dough using parsley or spinach.
Black
✍ You will need:
- Premium flour – 500 g.
- Eggs – 2 pcs.,
- Warm water – 150 ml.,
- Cuttlefish ink – 8 g.,
- Vegetable oil – 1 tsp,
- Salt - half a tsp.
Instructions:
- Pour the cuttlefish ink into a bowl of water.
- Add salt, sunflower oil, beaten eggs and mix well.
- Gradually add flour and knead the dough until elastic.
- Place the dough in a covered container or wrap it in plastic and let it rest for 20 minutes.
The “Black Sea” dumplings stuffed with scallops are very popular made from this dough.
Colored dumplings
Today I will make colored dumplings. It takes no longer to cook such dumplings than regular ones, they create a mood, are pleasing to the eye, and since I will knead the dough using vegetable juices, we can say that such dumplings are also healthier. Let's cook!
PREPARATION:
You can color the dough with completely different vegetable juices. You can also use herbs, you can use various spices. This time I took carrots, red cabbage, beets and fresh spinach.
I also used turmeric and tomato paste to color the dough.
Pour boiling water over spinach leaves
and leave for a while so that the spinach cooks, becomes softer and is easier to break up in the blender.
Pour hot water over the turmeric and let it brew, diluting the tomato paste.
Squeeze juice from carrots, beets, and red cabbage. Place the spinach in a blender bowl, add a little water and blend into a homogeneous mass.
So, for the colored dumpling dough we have only 60 ml each - carrot juice, turmeric infusion, red cabbage juice, spinach, diluted tomato paste and beet juice.
Based on each, we make dumpling dough or you can choose any of these options.
Add a pinch of salt to each cup,
a little vegetable oil, literally a teaspoon, and half an egg.
And then on each of the prepared liquids we make dumpling dough. Gradually add flour until you obtain a smooth, homogeneous dough.
Wrap the finished dough in film and leave for 15-20 minutes to rest. The result was dumpling dough of different colors.
Spinach gave the dough a bright green color, carrot juice gave the dough a yellow color, red cabbage juice gave it a lilac color, and beetroot juice gave it a burgundy color. Dough on the right with tomato paste. The leftmost dough is for turmeric infusion.
You can prepare minced dumplings according to your favorite recipe from any type of meat. This time I took about 1 kg of pork, 1 medium onion and minced the meat and onions in a meat grinder into minced meat. The minced meat should be salted, you can add a little dried parsley, you can add fresh herbs, you can add spices to the minced meat to taste. If the minced meat is thick, you can add a little cold water.
Mix everything well and leave to brew for 15-20 minutes.
And we have everything ready, all we have to do is make the dumplings. Roll out the dough and cut. I cut it into a very small glass because I wanted the dumplings to be very small.
Lay out the minced meat. I laid out the minced meat using a pastry bag, but you can just use a spoon.
We blind the edges.
Ready-made dumplings can be frozen or cooked immediately. Bring the water to a boil, add salt, and add your favorite spices. Place dumplings in boiling water. After the dumplings float to the surface and resume boiling, cook them for about 5 more minutes and they are ready.
I will serve the dumplings along with the broth in which they were cooked.
Enjoy your meal!
Dough recipe for colored dumplings
✍ Ingredients:
- Premium flour – 3 cups,
- Warm water – 3 glasses,
- Egg – 1 pc.,
- Vegetable oil – 1 tsp,
- Tomato paste (red dumplings) – 2 tbsp.,
- Turmeric (yellow) – 1 tsp,
- Parsley (green) – 1 bunch,
- Salt – ½ tsp.
See also: How to put yeast dough on pies
Preparation:
- Take three glasses and fill them with water.
- In the first glass, stir the tomato paste, which will give the dough a rich red color.
- In the second, add turmeric for a yellow tint.
- Place the washed parsley leaves in a blender and add a glass of water. Then strain the resulting juice through a tea sieve and pour into a glass. This is for green dumplings.
- Knead the red dough. Pour flour into a mound and make a funnel-shaped hole in it. Pour an egg, a glass of red water, vegetable oil and add salt into the hole.
- Gradually knead until elastic consistency.
- Using the same principle, make yellow and green dough.
- If you have any dough left after making dumplings, don’t rush to throw it away! Find out what else you can do with it here.
Boil these colored dumplings as usual and place them on a plate in the shape of a traffic light. Pour over the sauce and garnish with herbs. It looks very original, both adults and children will be delighted.
Unusual dumplings - colored!
I came across the idea for preparing colored dough on the blog of an online friend. True, she used food coloring to create the color. But I am wary of adding dyes directly to food. It’s one thing to paint eggs in them for Easter, and quite another to add them to the dough for dumplings.
Therefore, for a whole year I “nurtured” the idea of preparing colored dough. And then, finally, it happened.
The most difficult thing was to make three types of dough and three combinations of dough and fillings.
