These Colorful Korean Dumplings Are Fall in a Pocket
Sure, dumplings are delicious—but are they pretty? With a little help from fall's flavors, they can be. Look to your garden for all the colors of the rainbow, from orange and purple carrots to beets and greens. Whatever you can make juice out of, you can color dumpling skins with. Kneading your juice into the flour, you'll see the dough take on a vivacious hue.
I've been putting colorful beet, chard and spinach in my dumpling skins, picking one color at a time to make. First, I juice the veggies—but you can also just buy fresh juice from your local grocery store or deli. Then, I throw the veggies in my Cuisinart and saute them with some tofu (you can also substitute ground pork or chicken, or ground Beyond Beef). Next, I make the dough by adding the fresh veggie juice to flour, egg and salt. Last, I roll the dough out, cut dumpling wrappers, stuff them and fry them.
Get the Recipe: Colorful Korean Dumplings (Mandu)
Making dumplings absolutely from scratch can feel like a time-consuming project, so make your life easier by employing a juicer, a food processor or a pasta machine, if you have them. You'll need to set aside a healthy portion of time to finish this cooking project, but once you see your end result, you'll rush to snap a photo for Instagram.
Mandu, the Korean name for dumplings, are part of a long tradition in Korea and make for a fantastic lunch when dipped in some seasoned soy sauce and accompanied by a side of rice. Steamed or fried, these are tasty, healthy Korean dumplings.
Make my Colorful Korean Dumplings (Mandu) and let me know what kind of juice you used to color your wrappers.