How to make colored dumpling dough

How to make dumplings this color

Making colored dumpling dough is very simple, you just need to know what ingredients to add as coloring.

Keep in mind that after boiling, dumplings lose their brightness if natural dyes are mixed into the dough.

Yellow

✍ You will need:

• Premium flour – 2 cups,
• Eggs – 1 pc.,
• Turmeric – 1/2 tsp. (the more turmeric you add, the richer the color will be),
• Vegetable oil – 1 tsp,
• Water – 100 ml,
• Salt – a pinch.

Instructions:

1. Pour warm water into a glass, add turmeric, vegetable oil, salt and stir.
2. Sift the flour, pour in the beaten egg and the prepared yellow solution.
3. Knead the dumpling dough.

You can also use saffron to prepare yellow natural food coloring (grind it in a coffee grinder and dilute it with warm water in a 1:1 ratio, after a day, strain the solution and you can use it).

Add just a little bit of seasonings – turmeric and saffron, otherwise the dough will turn out bitter.

Reds

✍ You will need:

• Premium flour – 2 cups,
• Eggs – 1 piece,
• Sour cream – 1 tbsp. l.,
• Vegetable oil – 1 tsp,
• Tomato juice – 100 ml.,
• Salt – a pinch.

Instructions:

1. Take a cup and pour tomato juice into it.
2. Add sour cream, egg, sunflower oil, a pinch of salt and mix.
3. Gradually add flour, stirring with a spoon.
4. Knead the dough.

The dough will be more elastic and smooth if it sits in the refrigerator for an hour and a half after kneading.

Burgundy

✍ You will need:

• Premium flour – 2 cups,
• Eggs – 1 piece,
• Beetroot – 1 pc.,
• Vinegar 9% - a few drops,
• Salt – a pinch.

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Instructions:

1. Grate the peeled beets and place them in the pan.
2. Pour in enough water to lightly cover the beet pulp.
3. Add vinegar (no more than ½ tsp) and cook for no more than three minutes over medium heat.
4. Then strain the beet juice through a sieve. Natural burgundy food paint is ready.
5. Prepare the dough: beat the egg, add a pinch of salt, beet juice, flour and knead. The dough should be tough but elastic.

When boiling beets, add a little citric acid or vinegar to the water, then the dumplings will not lose their color.

Greens

✍ You will need:

• Premium flour – 2 cups,
• Eggs – 1 piece,
• Sour cream – 1 tbsp. l.,
• Fresh basil - a few sprigs (the more basil you use, the brighter the color of the dough will be),
• Water – 150 ml.,
• Salt – a pinch.

Instructions:

1. Rinse the basil and place in a mixing bowl.
2. Pour one or two dessert spoons of water and beat well with a blender.
3. Strain the resulting mixture through a tea strainer and pour in 150 ml of water.
4. Mix thoroughly. The pale green food coloring is ready.
5. Pour the beaten egg into the mixing bowl, add a pinch of salt, sour cream and green juice.
6. Add flour and knead the dough until elastic.

You can also add a beautiful green color to the dough using parsley or spinach.

Black

✍ You will need:

• Premium flour – 500 g.
• Eggs – 2 pcs.,
• Warm water – 150 ml.,
• Cuttlefish ink – 8 g.,
• Vegetable oil – 1 tsp,
• Salt - half a tsp.

Instructions:

1. Pour the cuttlefish ink into a bowl of water.
2. Add salt, sunflower oil, beaten eggs and mix well.
3. Gradually add flour and knead the dough until elastic.
4. Place the dough in a covered container or wrap it in plastic and let it rest for 20 minutes.

The “Black Sea” dumplings stuffed with scallops are very popular made from this dough.

Yellow dough for dumplings made with carrot juice

My dear readers and site visitors! Finally got around to writing down another useful and fairly simple recipe for dumpling dough with carrot juice. Kilometers of articles have been written about the benefits of carrot juice, so I don’t think there is a need to repeat all this, but I will note that the main advantage is that the beneficial properties are not destroyed by heat treatment.

So, we will use our standard grams and do the kneading in a bread machine, we will need:

Wheat flour type 00 or premium – 400 gr.

Liquid – 200 gr. the liquid includes 2 eggs, and the rest is carrot juice (from 300 grams of peeled carrots you will get approximately 150 grams of juice. I recommend taking it with a small reserve for topping up when kneading).

Salt – 1 tsp.

Olive oil – 2 tsp.

I am a supporter of the theory that the juice should be as fresh as possible, so first I weigh and sift the flour, and then squeeze the juice through a juicer and immediately put all the ingredients into the bread machine container.

Then everything happens according to the usual scenario for most of my recipes based on wheat flour. We start the dough mode and watch the kneading; if the dough is very dry and the bun is not formed, then carefully add the remaining carrot juice. When we see that the bun is about to form, add olive oil - it will provide the final missing moisture and elasticity.

After finishing the kneading, we take out our dough and put it in cling film in the refrigerator for 30 minutes and it is ready to use.

As a result, we get yellow dough with a dark, orange tint, well, that’s mine. Of course, in the case of carrots, some shades depend on its variety, so it’s impossible to say anything definite. The color is very resistant to cooking, and foreign tastes and odors are resistant. The only thing is that there is a slight unpleasant smell when cooking.

The dough with carrot juice turns out elastic, you can work with it without fear, rolling it out to any thickness. And of course you get very beautiful and spectacular yellow dumplings! Well, most importantly, useful!

In conclusion, let’s summarize carrots as a dye for dough.

Colorfulness is clearly an A - excellent yellow color with hints of orange; There is no doubt about the usefulness of carrots, I think absolutely everyone will agree with this; Excellent resistance to cooking, the color does not fade or migrate at all; No foreign or unpleasant tastes or odors were detected – this is a clear “A”; Availability for purchase is probably the highest possible, because carrots are available in any supermarket and market; Regarding the convenience of cooking, the assessment is contradictory, because without a juicer we can’t do anything, and not every family has one, so for this convenience we give it a three. I think this factor will also affect the overall rating.

Colorfulness and color saturation —— ***** Usefulness and safety ————— ***** Color stability to cooking ————— ***** Foreign, unpleasant taste ———- **** * Availability for purchase ——————— ***** Ease of preparation —————- *** Overall result ———————————- ****

Dough recipe for colored dumplings

✍ Ingredients:

• Premium flour – 3 cups,
• Warm water – 3 glasses,
• Egg – 1 pc.,
• Vegetable oil – 1 tsp,
• Tomato paste (red dumplings) – 2 tbsp.,
• Turmeric (yellow) – 1 tsp,
• Parsley (green) – 1 bunch,
• Salt – ½ tsp.

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Preparation:

1. Take three glasses and fill them with water.
2. In the first glass, stir the tomato paste, which will give the dough a rich red color.
3. In the second, add turmeric for a yellow tint.
4. Place the washed parsley leaves in a blender and add a glass of water. Then strain the resulting juice through a tea sieve and pour into a glass. This is for green dumplings.
5. Knead the red dough. Pour flour into a mound and make a funnel-shaped hole in it. Pour an egg, a glass of red water, vegetable oil and add salt into the hole.
6. Gradually knead until elastic consistency.
7. Using the same principle, make yellow and green dough.
8. If you have any dough left after making dumplings, don’t rush to throw it away! Find out what else you can do with it here.

Boil these colored dumplings as usual and place them on a plate in the shape of a traffic light. Pour over the sauce and garnish with herbs. It looks very original, both adults and children will be delighted.

Let's take:

for one type of test

• 1 egg;
• 0.5 tsp. spoons of salt;
• a bunch of basil for green dough OR medium-sized raw beets for burgundy dough;
• flour about 1 kg.

Of course, the water-flour ratio is approximate. The main thing is the very principle of preparing colored dough for dumplings.

By the way:

if you want to try orange dumplings, you can squeeze the juice out of carrots, and instead of basil, try crushing spinach

Let's prepare green dough for colored dumplings

To do this, you need to rinse several sprigs of fresh basil, put them in a mixing container, pour in a dessert spoon of water and beat thoroughly with a blender.

In general, if my son was less picky about food, I would make the dough directly on such a mass, with pieces of greenery.