These Pink Valentines Dumplings are the perfect way to celebrate love, whether you’re planning a cozy dinner for two or a fun gathering with friends. Made with homemade pink dumpling wrappers and a flavorful pork filling, these dumplings are as delicious as they are stunning. The natural red food coloring gives them their gorgeous hue, making them a standout dish for Valentine’s Day.
These Pink Valentines Dumplings are not only a feast for the eyes but also a delight for the taste buds. Making homemade dumplings from scratch is a labor of love, perfect for Valentine’s Day celebrations. Whether you boil, pan-fry, or steam them, they’ll impress with their vibrant color and incredible flavor.
If you like these pink valentines dumplings and want to experiment with more shapes and flavor combinations, try my homemade soup dumplings for mouthwateringly delicious juicy dumplings. For some exciting fusion dumplings, try my butter chicken dumplings or for a chicken dumpling with another shape, try my cheesy chicken and kimchi dumplings.
Jump to:
Ingredients
Homemade Pink Dumpling Wrappers
All-Purpose flour or Dumpling Flour – A staple for achieving the perfect chewy texture. Dumpling flour, if available, yields a softer and more elastic dough.
Boiling Hot Water – Helps to gelatinize the flour, creating a smooth and pliable dough. The heat activates the gluten for a stretchy yet tender bite.
Salt – Enhances the flavor of the dough and strengthens its structure.
Natural Red Food Coloring – I love using a natural food coloring like beet juice or dragon fruit powder for that gorgeous pink hue. It not only adds color but also subtle earthy notes.
Corn Flour for Rolling – Prevents sticking while rolling out the dumpling wrappers and keeps them light and airy.
Dumpling filling
Pork Mince (Ground Pork) – Juicy and flavorful, pork is a classic dumpling filling that pairs beautifully with fresh aromatics. You can also substitute with chicken or turkey if preferred.
Spring Onions (Green Onions) – Brings a mild, oniony freshness that balances the richness of the pork.
Chopped Coriander (Cilantro) – I love adding coriander for its fresh, citrusy flavor. It brightens up the filling and complements the other ingredients perfectly.
Carrot (Grated) – Adds a subtle sweetness and a slight crunch, making the filling more balanced in texture.
Egg – Acts as a binding agent, helping the filling hold together beautifully when cooked.
Garlic & Ginger – These two aromatics are essential for authentic dumpling flavor. The garlic brings a pungent depth, while the ginger adds a subtle warmth and freshness.
Light Soy Sauce & Dark Soy Sauce – Light soy sauce seasons the filling, while dark soy sauce deepens the color and adds an umami boost.
Chili Oil – I like to add a touch of chili oil for a hint of spice, but you can adjust this to suit your spice preference.
Pinch of Salt – Enhances all the flavors in the filling, making every bite more satisfying.
See recipe card for quantities.
Instructions
Video Tutorial
Prepping the pink dumpling dough
- Step 1: In a mixing bowl, combine the flour and salt. Mix the boiling hot water with the natural red food coloring, then gradually pour it into the flour while stirring with chopsticks. This creates a shaggy dough.
- Step 2: Once the dough begins to form, use your hands to knead it into a rough ball. It may feel dry at first, but continue kneading for about 10 minutes until the dough becomes smooth and elastic. Wrap the dough in cling film and let it rest for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out.
Making and assembling the dumplings
- Step 1: In a bowl, combine pork mince, chopped spring onions, coriander, grated carrot, egg, garlic, ginger, soy sauces, chili oil, and a pinch of salt. Mix well until everything is evenly combined. You can use chopsticks or your hands to mix in a circular motion—this helps create a juicy filling.
- Step 2: After resting, place the dough on a lightly floured surface.Poke a hole in the center of the dough ball and stretch it into a ring, then cut the ring in half.
- Step 3: Divide each half into small pieces, about 1.5-inch portions. Lightly dust the surface with corn flour to prevent sticking. Roll each piece into a thin, round wrapper (about 3-4 inches in diameter), rotating slightly after each roll to keep an even shape.
- Step 4: Place a small spoonful of filling in the center of each wrapper. Fold the wrapper over the filling and pinch the edges together, rotating in a circular motion while pinching and pleating (for more detailed instructions see my butter chicken dumplings recipe process pics and method). You can pleat the edges for a decorative look or press them together for a simple closure. Repeat until all the dumplings are assembled.
Cooking and serving the dumplings
- Step 1: For these dumplings I used the Steaming Method: Place dumplings in a steamer lined with parchment paper and steam for about 8 minutes. For Boiling Method: Bring a pot of water to a boil, add dumplings, and cook until they float (about 3-4 minutes). For Pan-Fried Method: Heat oil in a pan, place dumplings in a single layer, fry until golden, then add water, cover, and steam until cooked through.
- Step 2: I like to serve the pink valentines dumplings over a herb such as fried sage or you could serve over parsley or with spring onions to give a floral look.
Hint: If you struggle with pleating, try a simple half-moon fold by sealing the edges without pleats. Just press tightly to remove air pockets and ensure the dumplings stay intact during cooking. If using a dumpling press, lightly flour it to prevent the wrappers from sticking.
Substitutions for Pink Valentines Dumplings
Dumpling wrapper substitutions
All-Purpose Flour – Swap for dumpling flour for a softer texture, or use whole wheat flour for a nuttier flavor and extra fiber.
Boiling Hot Water – If you prefer a richer dough, substitute with warm milk for a slightly softer and more tender texture.
Natural Red Food Coloring – Use beet juice for an earthy sweetness, dragon fruit powder for a vibrant pink hue, or pomegranate juice for a slightly tangy flavor.
Corn Flour (for rolling) – Try tapioca starch for a silkier finish, or potato starch for a firmer texture.
Dumpling Filling substitutions
Salt – Use soy sauce for an extra umami kick, or miso paste for a deeper, savory flavor.
Pork Mince (Ground Pork) – Swap for chicken mince for a leaner option, beef mince for a richer taste, or crumbled firm tofu for a vegetarian alternative.
Spring Onions (Green Onions) – Use chives for a milder flavor, or finely diced red onion for a sharper bite.
Chopped Coriander (Cilantro) – Substitute with parsley for a fresh but less citrusy flavor, or Thai basil for a more aromatic twist.
Carrot (Grated) – Try grated and squeezed zucchini for a similar texture with extra moisture, or finely chopped bell pepper for a hint of sweetness.
Egg – Replace with mashed tofu for a plant-based binder, or cornstarch mixed with water to help hold the filling together.
Garlic – Swap for garlic powder for convenience, or minced shallots for a milder, slightly sweet alternative.
Ginger – Use ground ginger for a more subtle spice, or galangal for a bolder, citrusy heat.
Light Soy Sauce – Try tamari for a gluten-free option, or coconut aminos for a slightly sweeter, lower-sodium alternative.
Dark Soy Sauce – Substitute with oyster sauce for added depth and umami, or hoisin sauce for a touch of sweetness.
Chili Oil – Swap for Sriracha for a smoother heat, or gochujang for a richer, slightly fermented spice.
Variations for pink valentines dumplings
These dumplings work with any kind of filling and are so versatile. Why not fill them with my cheesy chicken and kimchi dumpling filling or turn them into soup dumplings. Other options could include:
Spicy Szechuan Dumplings – Add chopped Sichuan peppercorns and extra chili oil to the filling for a fiery kick. Serve with a spicy black vinegar dipping sauce for extra heat.
Cheesy Pink Dumplings – Mix grated mozzarella or cheddar into the filling for a gooey surprise. Dip in a garlic butter sauce for extra indulgence.
Seafood Lovers' Dumplings – Replace pork mince with chopped shrimp or flaked salmon for a seafood twist. Add lemongrass and lime zest for a fragrant, zesty flavor.
Equipment
Pan with steamer or bamboo basket
Storage
To store uncooked dumplings, arrange them in a single layer on a parchment-lined tray and freeze for 1-2 hours until solid. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be stored for up to 3 months.
For cooked dumplings, allow them to cool completely before storing in an airtight container. Keep them in the refrigerator for up to 3 days. To reheat, pan-fry with a little oil for crispy edges or steam for a softer texture.
Avoid storing dumplings in the fridge before cooking, as the wrappers can become soggy. Always freeze if not cooking immediately. When cooking frozen dumplings, do not thaw—just add a few extra minutes to the cooking time. This ensures they hold their shape and cook evenly.
Top Tip
Knead the dough thoroughly for elasticity and let it rest to make rolling easier. A well-kneaded dough ensures smooth, pliable wrappers that won’t tear.
FAQ
Dumplings are cooked when they float to the top in boiling water and the filling reaches a safe internal temperature (at least 74°C/165°F). If pan-frying, the bottoms should be golden brown, and for steaming, the wrappers should turn translucent and slightly puffed.
Dumplings date back over 1,800 years to China’s Han Dynasty! They symbolize luck and prosperity, especially during Lunar New Year. There are hundreds of variations worldwide, from Polish pierogi to Japanese gyoza. Pink dumplings make a perfect Valentine’s Day twist on a classic favorite!
Dumplings deflate if they cool too quickly or if there’s too much air trapped inside before sealing. Overcooking can also weaken the wrapper, causing it to collapse. To prevent this, steam just until cooked and let them rest for a minute before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these valentines day dumplings:
Recipe
Pink Valentines Day Dumplings Recipe
Equipment
- Pan with steamer or bamboo basket
- mixing bowls
Ingredients
Dumpling filling
- 250 g pork mince 9 oz ground pork
- 3 spring onions 3 green onions finely chopped 10g chopped coriander, cilantro
- 1 small carrot grated
- 1 egg
- 2 cloves garlic minced
- 1 inch chopped ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon chilli oil
- Pinch of salt
Dumpling dough
- 2 cups All purpose flour or dumpling flour 240g
- ½ cup boiling hot water 120ml
- 1 teaspoon salt
- 1-2 teaspoon natural red food coloring
- 1 tablespoon corn flour for rolling
Instructions
- In a mixing bowl, combine the flour and salt. Mix the boiling hot water with the natural red food coloring, then gradually pour it into the flour while stirring with chopsticks. This creates a shaggy dough.2 cups All purpose flour or dumpling flour, 1 teaspoon salt, 1-2 teaspoon natural red food coloring, ½ cup boiling hot water
- Once the dough begins to form, use your hands to knead it into a rough ball. It may feel dry at first, but continue kneading for about 10 minutes until the dough becomes smooth and elastic. Wrap the dough in cling film and let it rest for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out.
- In a bowl, combine pork mince, chopped spring onions, coriander, grated carrot, egg, garlic, ginger, soy sauces, chili oil, and a pinch of salt. Mix well until everything is evenly combined. You can use chopsticks or your hands to mix in a circular motion—this helps create a juicy filling.250 g pork mince, 3 spring onions, 1 small carrot, 1 egg, 2 cloves garlic minced, 1 inch chopped ginger, 1 tablespoon light soy sauce, 1 teaspoon chilli oil, Pinch of salt, 1 teaspoon dark soy sauce
- After resting, place the dough on a lightly floured surface.Poke a hole in the center of the dough ball and stretch it into a ring, then cut the ring in half.
- Divide each half into small pieces, about 1.5-inch portions. Lightly dust the surface with corn flour to prevent sticking. Roll each piece into a thin, round wrapper (about 3-4 inches in diameter), rotating slightly after each roll to keep an even shape.1 tablespoon corn flour
- Place a small spoonful of filling in the center of each wrapper. Fold the wrapper over the filling and pinch the edges together, rotating in a circular motion while pinching and pleating (for more detailed instructions see my butter chicken dumplings recipe process pics and method). You can pleat the edges for a decorative look or press them together for a simple closure. Repeat until all the dumplings are assembled.
- For these dumplings I used the Steaming Method: Place dumplings in a steamer lined with parchment paper and steam for about 8 minutes. For Boiling Method: Bring a pot of water to a boil, add dumplings, and cook until they float (about 3-4 minutes). For Pan-Fried Method: Heat oil in a pan, place dumplings in a single layer, fry until golden, then add water, cover, and steam until cooked through.
