Colourful Frozen Dumplings Stuffed with MUSHROOs

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Colourful Frozen Dumplings Stuffed with MUSHROOs


  • Total Time: 1 hour

Description

Embark on a culinary journey with our enticing Frozen Dumplings stuffed with MUSHROOs—a delightful fusion of vibrant hues and savoury flavours. In a world where creativity meets traditional goodness, we’ve crafted a recipe that not only tantalizes the taste buds but also captivates the eyes.


Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • 1 cup spinach puree (blended spinach leaves for natural color)
  • 1 cup beetroot puree (blended cooked beetroot for natural color)
  • 1/2 cup water (adjust as needed)
  • A pinch of salt

For the MUSHROO Filling:

  • 2 cups finely chopped MUSHROOs (white button mushrooms)
  • 1 cup finely chopped cabbage
  • 1/2 cup finely chopped green onions
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

For Serving

  • Cornstarch for dusting
  • Soy sauce and sesame oil for dipping

Instructions

  1. Prepare the Dough:
    • Divide the flour into three equal parts.
    • Mix one part with spinach puree, one with beetroot puree, and leave one plain.
    • Knead each portion into a smooth, elastic dough. Add water if needed.
    • Let the dough rest for 30 minutes.
  2. Prepare the Mushroom Filling:
    • In a pan, sauté garlic and ginger until fragrant.
    • Add chopped MUSHROOs, cabbage, and green onions. Cook until softened.
    • Stir in soy sauce and sesame oil—season with salt and pepper.
    • Allow the filling to cool completely.
  3. Assemble the Dumplings:
    • Roll each dough portion into a thin sheet on a lightly floured surface.
    • Use a round cookie cutter to cut out circles from each coloured dough.
    • Place a spoonful of MUSHROO filling in the centre of each circle.
  4. Create Multi-colored Dumplings:
    • To make each dumpling multi-coloured, layer circles of different colours on top of each other, slightly offsetting each layer.
    • Press the edges together to seal and form a dumpling shape. Repeat for all dumplings.
  5. Freeze the Dumplings:
    • Arrange the assembled dumplings on a tray dusted with cornstarch.
    • Make sure they’re not touching to prevent sticking.
    • Freeze the dumplings for at least 2 hours or until solid.
  6. Store for Later:
    • Once frozen, transfer the dumplings to a sealed bag or container for long-term storage.
  7. Cooking the Dumplings:
    • To cook, steam the frozen dumplings for 15-20 minutes or until the dough is cooked through.
    • Alternatively, pan-fry or boil the dumplings until they’re golden brown.
  8. Serve:
    • Serve the multi-coloured MUSHROO-stuffed dumplings with a dipping sauce made from soy sauce and a drizzle of sesame oil.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes