Joyce White Helen You spent her early life in China. There, she didn’t only use wheat flour to make dumpling dough. Instead, she also used cornmeal to add extra texture. And now, she wants to show us how to put some colorful twist to our dough.
Prepare 250g of flour, 175ml of water, a pinch of salt, and 1 egg white. These will be the base ingredients for the dough.
For the coloring, Helen uses natural ingredients. Here she will show us how to add green color into the dough using spinach puree. If you want to add red color, you can use beets instead. And, if you want to make it yellow you can choose to go for pumpkins.
Start with chopping the spinach leaves and throw them into a food processor with a little bit of water and blend. Once it reaches a puree consistency, transfer into a bowl and mix with other ingredients.
There’s no need to strain the spinach puree because no one will complain about having tiny little bits of spinach leaves.
You can then start mixing and kneading the dough. If you feel like the dough is too soft, you can add more flour until it reaches your preferred consistency.
Now that you have succeeded in making the dough, you can roll and cut it into dumpling skins.
