Pan-fried rose shaped dumplings (Mushroom-tofu filling with red beet wrappers)

Homemade dumpling wrappers filled with mushroom-tofu filling. These dumplings are vegan, they are truly delightful and very delicious!

These dumplings may look difficult to make at home, but the method is fairly simple once you know how to prepare them. My recipe is foolproof as long as you follow the simple guidelines and a bit of practice to master it. 🙂

First we make the 2-colour wrappers

In a stand mixer, add flour, salt and boiling water and knead (using a dough hook) until you have a smooth dough. Remove half of the dough from the mixer, set aside. Add red beet powder into the half dough and continue kneading until combined. Cover doughs with plastic wrap and let rest for 20 minutes.

Roll white and red dough into 2 rectangle pieces (same length) Cut strips of both red and white, white about 1 inch wide and red 1/2 inch.

Line up strips. Gently roll again with your rolling pin to seal layers.

Cut circles using a cookie cutter. Then flatten each piece into a thin wrapper with a rolling pin.

Arrange 4 wrappers in a line, slightly overlapping each other. 

Spread filling onto the center of the wrappers.

Fold in half, wet edges slightly with water and make sure the dumpling’s properly sealed.

Starting at the end, roll it up tightly.

Wet the end of one side of the dumpling rose to close the dumpling.

Okay, so you’ve nailed the rose shaped dumplings and these beauties are ready for the frying pan! 😉

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Pan-fried rose shaped dumplings (mushroom tofu filling with red beet wrappers)

Ingredients

Wrappers

• 2 cups all purpose flour
• 1 cup boiling water
• 1/4 tsp red beet powder suncorefoods
• 1 tsp salt

Filling

• 1 block firm tofu, drained & crumbled
• 2 cloves garlic
• 1 cup diced mushrooms
• 1 cup finely chopped bak choy
• 1/2 cup finely chopped coriander
• 2 tbsp grated ginger
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil
• 1 tbsp rice wine
• 2 tbsp olive oil

Instructions

1. Filling

   In a large skillet heat oil over medium high heat, add all filling ingredients excluding tofu, bak choy and corianders. Cook mixture until fragrant and mushrooms cooked off. Add tofu, bak choy, and stir-fry for another 2-3 minutes. Transfer mixture to a large mixing bowl and allow to cool. Then add the corianders and mix well. 

2. Wrappers

   In a stand mixer, add flour, salt and water, knead (using a dough hook) until you have a smooth dough. Remove half of the dough from the mixer, set aside. Add red beet powder into the half dough and continue kneading until combined. Let doughs rest for 20 minutes. 

3. Roll white and red dough into 2 rectangle pieces (same length) Cut strips of both red and white, white about 1 inch wide and red 1/2 inch. Line up strips (see picture)

   Gently roll again with your rolling pin to seal layers. Cut a circle using a cookie cutter. Then flatten each piece into a thin wrapper with a rolling pin.

4. Arrange 4 wrappers in a line, slightly overlapping each other. Spread filling onto the center of the wrappers. Fold in half and wet edges slightly with water. Starting at the end, roll it up tightly. Make sure the dumpling’s properly sealed later on. 

   Repeat this step with all the wrappers and filling. 

5. Heat oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the 1/4 cup water and immediately cover with a lid and let the steam cook the dumplings for 8 minutes or until all the water has evaporated. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily. You might need a spatula to help them along if they are a little sticky, being careful not to break the wrapper.