My plan was to post these multicolored dumplings around Christmas time. The red and green dough seemed festive and fitting. However, I wanted to give them another test run and ran out of time. Such is life.

The inspiration (and technique) for these multicolored dumpling wrappers originated with Red House Spice. Her dumplings are beautiful. Used a slightly different recipe for the spinach dough and also made some red dough using beet powder, which I found in the bulk spice section of a local health food store. I knew at some point it’d come in handy; I think I initially purchased it for dying fabric, but that fell by the wayside. I also did a green version with spirulina (a blue-green algae) powder, which turned the dough a vibrant shade of green.

The dumplings look pretty cool, don’t you think? Of note, the ingredients used to color the dumplings have no impact on their flavor, purely aesthetic. So, if you feel like being creative and having a little artistic fun in the kitchen, why not try this out? On the other hand, if you’re thinking ‘that’s way too much work,’ you could always just go with the basic dough. While you may be tempted to go with store-bought wrappers (perfectly fine), I actually think the homemade dough is easier for folding the dumplings, as it has has more elasticity and give.

I stuffed these dumplings with a combination of ground pork, scallions, and kimchi. Any ground meat (chicken, turkey, lamb) or a combination of ground meat and shrimp are other options. As for cooking the dumplings, you can steam, boil, or pan-fry your dumplings. I decided to pan-fry; I like the crispy bottoms. A spicy, soy/tamari dipping sauce is nice for dunking the dumplings.

Confession: While I have not perfected my dumpling-folding technique, I think I finally found my rhythm halfway through this batch, well, at least a tad better than previous attempts…calling all Chinese grandmas (or non-grandmas) who’d be willing to give me a dumpling-folding lesson.

For Multicolored Wrappers (Green/White):

1. Roll the white dough into a long rope.
2. Roll the green dough into a long rectangle (same length as the white rope). Place the white rope on top of the green dough.
3. Seal the length of the green dough with a little water. Roll the green piece of dough around the white rope. Roll back and forth a few times to seal and slightly elongate the dough.
4. Cut the combined dough into thin discs. Roll each disc into a wrapper with a rolling pin, about 3-inches in diameter. I got about 3 dozen wrappers.

Multicolored Pork and Kimchi Dumplings

Basic Dumpling Dough

1 cup (5 ounces) all-purpose flour
Large pinch salt
6 1/2 tablespoons (2.5 fluid ounces/75 ml) warm water

Mound the flour on a clean work surface. Make a well in the middle. Add the salt and water. With a fork, combine the flour slowly with the liquid until if forms a shaggy bowl. Then, knead about 5 minutes until it forms a smooth ball. Cover with plastic and let rest 30 minutes.

Green Dough

1/2 cup spinach
5 tablespoons (2 fluid ounces) water
1 cup (5 ounces) all-purpose flour
Large pinch of salt
5 tablespoons (2 fluid ounces) warm water

Combine spinach and water in a blender. Blend until smooth. Measure out 1 ounce of green puree. You won’t need all the spinach puree, but smaller amounts do not blend well.

Mound the flour on a clean work surface. Make a well in the middle. Add the green puree, salt, and water. With a fork, combine the flour slowly with the liquid until if forms a shaggy bowl. Then, knead about 5 minutes until it forms a smooth ball. Cover with plastic and let rest 30 minutes.

Green Dough with Sprirulina
For an alternative green color, omit the spinach and replace with spirulina powder (dissolve 2 teaspoons spirulina powder in 2.5 fluid ounces of warm water per cup [5 ounces)] flour). It will turn the dough a striking shade of green.

Red Dough

2 teaspoons beet powder
5 tablespoons (2.5 fluid ounces/75 ml) warm water
1 cup (5 ounces) all-purpose flour
Large pinch salt

Combine the beet powder and boiling water in a small bowl. Stir to combine.

Mound the flour on a clean work surface. Make a well in the middle. Add the beet water and salt. With a fork, combine the flour slowly with the liquid until if forms a shaggy bowl. Then, knead about 5 minutes until it forms a smooth ball. Cover with plastic and let rest 30 minutes.

For Multicolored Wrappers:

1. Roll the white dough into a long rope.
2. Flatten the green dough into a long rectangle (same length as the  white rope).
3. Wrap the green piece rope with the white rope. Seal the length of the green dough with a little water and wrap around the white rope. Gently roll back and forth to seal and slightly elongate the dough.
4. Cut the combined dough into thin discs. Roll each disc into a wrapper, about three inches in diameter, with a rolling pin. I got about three dozen wrappers. This is enough for one recipe of dumpling filling below. 
5. Repeat with the red dough.

Dumpling Filling

makes about 3 dozen dumplings

1 pound ground pork
3/4 cup kimchi, drained, finely chopped
1 tablespoon minced ginger
5 scallions, finely chopped
1 large egg
1 teaspoon salt
1/2 to 3/4 teaspoon ground Szechuan peppercorn, more or less to test

Combine all ingredients in a bowl. Stir until mixed.

Pan Frying the Dumplings
Heat 1-2 tablespoons of oil in a large non-stick skillet over medium-high heat. When the pan is very hot, place the dumplings in a single layer, flat side down. Let the dumplings cook until the bottoms are golden brown, about 2-4 minutes.

Add about 1/2 cup of water to the pan (enough to fill the pan about 1/4-inch). Cover and reduce the heat to medium. Cook 5-7 minutes until the water is evaporated. Repeat with the remaining dumplings. Serve with Dipping Sauce

Dipping Sauce

1/4 cup rice wine vinegar
1/4 cup soy sauce or tamari
Drizzle of  honey to taste
2 teaspoons grated ginger
1 teaspoon toasted sesame oil
1 large scallion, thinly sliced and chopped
1 teaspoon toasted sesame seeds
pinch of cayenne

Whisk all ingredients to combine.