Rainbow Dumplings

Feast on the rainbow – one bite at a time with our super colorful rainbow dumplings!

Difficulty Level: Hard
Time Required: 60 mins+


For the dough:

  • 600g All-purpose flour
  • 280g Warm water
  • 15g Vegetable oil
  • Rawnice Blue Spirulina Powder
  • Rawnice Pink Pitaya Powder
  • Rawnice Butterfly Pea Powder
  • Rawnice Dunaliella Salina Powder*

* Can be substituted with Rawnice Curcumin Powder

For the filling:

  • Medium bok choy + 1/4 tap salt
  • 100g Smoked tofu
  • 7 Mushrooms
  • 15g Sesame oil
  • 10g Soy sauce
  • 1/2 Tsp salt
  • 1/4 Tsp ground white pepper


For the dough:

  1. Mix the flour, water and oil in a large bowl. Until smooth dough.
  2. Divide dough into 6 equal pieces
  3. Add Rawnice food colouring powders to each piece, by following the tips:

a) to the first 1/4 tsp blue spirulina powder

b) 1/4 tsp pink pitaya powder

c) 1/4 tsp butterfly pea tea powder

d) 1/4 dunaliella salina powder.

Then mix,

e) 1/4 tsp dunaliella salina powder with 1/4 tsp pink pitaya powder;

f) 1/4 tsp blue spirulina powder with 1/4 tsp pink pitaya powder.

g) For green: mix colour blue and yellow, till you get green.

4. Cover the doughs with cling wrap and let rest for 10 minutes. While you waiting, you can start to make filling.

How to make wrappers:

  1. Simply use your hand to pick up piece of dough and make small ball. Then, use a rolling pin to smooth out each ball until it’s about 7 cm in diameter and 1 mm thick. It is ok if the wrapper is not perfectly round. You don’t have to make exactly the same size of wrappers. Don’t hesitate to use some extra flour if dough is too sticky.
  2. While you make the dumplings, rest of the dough should be cover with cling wrap.
  3. To make dumplings, place a small spoonful of the filling in the center of a wrapper.
  4. Hold the dumplings with one hand and start sealing the edges with the other hand.
  5. Pinch the center. Then fold the edge three times on each side. And pinch edges of both sides. Repeat the same for the rest.

For the filling:

  1. Shred the box ahoy and put into a pot.
  2. Combine the finely chopped bok choy with 1/4 tsp salt.
  3. Allow mixture to sit for about 15 mins at room temperature.
  4. Divide bok choy in the middle of a large muslin cloth and squeeze out its water connect.
  5. Repeat the same with the rest of bok choy.
  6. Cut mushrooms and tofu into a small cubes (0.5 cm)
  7. Mix the ingredients together until combined.
  8. Set aside.
  9. Squeeze out the rest of the water

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