These Tri-colored Seafood Dumplings are a perfect comfort and umami food for those cold, somewhat dreary winter days. Not only will your five senses be enticed, but your eyes will also feast on an array of colors, shapes, and artful presentation.
Here the selected ingredients are always fresh and nutritious. The clever way of using fresh ingredients to extract their natural colors (no artificial colors needed here!) adds to the art of cooking mindfully and creatively for your family and special guests.
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Details
3 servings
1 ½ hours
½ hour
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Ingredients for filling
Shrimp, cut into small pieces — 1 lb (500 g)
Squid, cut into small pieces — 5 ounces (150 g)
Fish meat, cut into small pieces — 5 ounces (150 g)
Ginger juice — 1 tbsp
Cooking wine — 1 tbsp
Sesame oil — 1 tbsp
Salt — 1 tsp
Pepper — 1 pinch
Spring onion — 1/4 cup
Coriander — 1/4 cup
Place all the above ingredients into a bowl. Mix together and marinate for 1 hour.
Dough Preparation
carrot dough
Carrot juice — 1/4 cup (75 g), either extract from carrot OR cut 3 carrots into small pieces and blend with 4 tbsp (65 g) of water. Then use a sieve to get 1/4 cup (75 g) of carrot juice.
Plain flour 3/4 cup (100 g), add in a pinch of salt.
Directions
- Heat carrot juice in a microwave for 45 seconds, then take out.
- Add juice into flour and mix with either chopsticks or a fork. Then mix well and knead the dough with your hand (At the beginning, it is a bit sticky. After kneading for 6 minutes, it becomes smooth).
- Put aside and cover with a bowl to rest for about half an hour.
pandan dough
Pandan juice — 1/4 cup (75 g), cut 6 pandan leaves into small pieces and blend with 1/4 cup (75 g) of water to collect 1/4 cup (75 g) of pandan juice.
Plain flour — 3/4 cup (100g), add in a pinch of salt.
Directions
- Heat pandan juice in a microwave for 45 seconds, then take out.
- Add juice into flour and mix with either chopsticks or a fork. Then mix well and knead the dough with your hand (At the beginning it is a bit sticky. After kneading for 6 minutes, it becomes smooth).
- Put aside and cover with a bowl to rest for about half an hour.
Directions
- Heat water in a microwave for 45 seconds, then take out.
- Add water to flour and mix with either chopsticks or a fork. Then mix well and knead the dough with your hand (At the beginning it is a bit sticky. After kneading for 6 minutes, it becomes smooth).
- Put aside and cover with a bowl to rest for about half an hour.
Directions for making dumplings
- Put dough on a board sprinkled with flour. Use your hand to flatten, then use a rolling pin to roll into 1/8 inch (3 mm) thick sheet.
- Cut with a round cutter and sprinkle flour on it so dumpling skin does not stick together.
- Place the filling into the middle of the dumpling skins.
- Seal the center first then start to pleat from both sides.
- Steam for 10 minutes and they are ready to serve.
Chili Sauce
Ingredients
Korean crushed chili — 3 tbsp
Garlic (chopped) — 2 tbsp
Spring onion (cut into small pieces ) — 1 stalk
Soy sauce — 1 tbsp
Oil — 1/4 cup
Salt — 1 pinch
Directions
- Put chili into a bowl followed by chopped garlic and spring onion.
- Heat up oil in a saucepan. When oil is nearly boiling, pour over the ingredients in the bowl.
- Stir in soy sauce and salt.
Soy Vinegar Sauce
Ingredients
Soy sauce — 2 tbsp
Black vinegar — 3 tbsp
Sugar — 1 tbsp
Sesame oil — 1 tbsp
Directions
- Simply mix all ingredients together and stir well.
- Serve with prepared dumplings.
