Chinese dumplings

So Pretty

Ready for cooking! or freezing!

Love the colours!  So GREEN.
Green here is from spinach, could use green onions (very aromatic) garlic chives, celery! Anything green and fresh, just be mindful of the aroma it will impart.

Classic white dough.

Natural colouring: Beetroot

 

Amazing colour!

Straight in the freezer.  Before there's a chance of being gobbled up.
Ready for that inevitable late night at work.  Tired and hungry.  15 minutes in boiling water. Replenished!


So simple. Soooo good!

Crazy naturally coloured dough. Love it!

Beautiful and so much fun.

Classic meat filling.

 

Classic dumplings. These can be steamed, in a soup or fried/broiled, even deep fried to crispy deliciousness.

Two colours wontons!

Love the colours! Soooo pretty!

Ready for steaming.  Everyone's hungry!

Chubeza season Yay!! Lovely lovely greens!!

Delicious baby young chubeza leaves

Good wash.  Ready for cooking. Super nutritious 
"Highly nutritious. The plant is exceptionally rich in vitamins A, B, and C, along with calcium, magnesium, and potassium. The tender young leaves actually have one of the highest amounts of vitamin A in any vegetable!"

Vegan - packed with protein, super delicious filling.

 
This lot for the freezer.  Investing when after a long day at work, I just gotta have some hot comforting Chinese dumplings. 20 minutes from the moment I walk in the door to hot steamy bowl on the table. Yes!!

Gluten Free wrappers!! Mixed with hot water.

These GF babies come out translucent, light as a feather and packed with punch.
Wonderful texture, deep flavour and bursting with nutritious protein. Vega-neli-cious!

This is vegan.  With freshly picked chubezah
Insanely delicious!

Notes:

GF/Hot-water dumplings:

Keep corn flour and potato flour ratio (Using corn flour and rice flour yielded a dough closer to Cheung fun)

1/2 cup of boiling water Add corn flour first.  Cool slightly.  Add 1 tsp of veg oil. Mix.  Then potato flour. Knead mix all to a ball.  Rest 10 mins.