Since i’m a dumpling lover i chose to make spooky dumplings as my second halloween themed dish, for you to serve on your party! If you are a dumpling addict as i you can find another dumpling recipe over here. The thing i love about dumplings is that you can make a huge batch, freeze them and cook for quick and delicious meals or snacks. They are the perfect party snack, you can make them days in advance, they take minimal effort to cook and almost everyone loves them. Personally i find the process of making dumplings to be very relaxing and its something i really like to take my time for it. Of course you can speed up the process by using store bought wrappers, but i like to make them from scratch.
The first recipe had a bloodier filling then the final recipe, i found the flavour from the beets to be a bit overwhelming (but if you love beets feel free to use 2 instead of 1). I did compensate the loss of colour by giving the dumplings some spooky faces, using toasted sheets of nori. When my dumplings are almost done steaming i love to add some veggies to the steamer, this way when my dumplings are done i’ve also got some delicious and nutritious veggies to eat them with. For this dish i chose to use these adorable mini shanghai bok choy i picked up from the chinese supermarket. I also had some crispy tofu on the side, i’ll share the recipe for that as soon as i’ve perfected it.
Look at me devouring this poor little bok choy! These dumplings might be spooky, but trust me you’ll scare them more then they will you.
I must admit i was very tempted to use spirulina to make green wrappers, but chose to go for turmeric for a yellow colour, since there are other colours beside green. But feel free to play around with colours if you’re making your own wrappers. You could turmeric for yellow, or spirulina for green, beetroot powder for red or pink you can even choose to use some purple cabbage juice to go for a purple colour, be bold, be wild, be colourful!
I hope everyone will enjoy this recipe, much love!