Pink Valentines Day Dumplings Recipe
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.
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 tsp 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 tsp chilli oil, Pinch of salt, 1 tsp 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 tbsp 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.
Video
Notes
I like to serve the dumplings over a herb such as fried sage or you could serve over parsley or with spring onions to give a floral look.
Tried this recipe?Let us know how it was!