How to Make Bi-Color Rouge Seafood Dumplings

Flavor: Original; Cooking Method: Boiling; Time: Several Hours; Difficulty: Advanced.

Steps to Make Bi-Color Rouge Seafood Dumplings

Prepare all the ingredients, except for the forgotten red beetroot.

Add half of the Gold Dragon Fish Dumpling Special Wheat Flour to the water.

Knead into white dough, cover with a damp cloth and let it rest for an hour.

Mix red beetroot puree with the remaining Gold Dragon Fish Dumpling Special Wheat Flour.

Knead into pink dough, cover with a damp cloth and let it rest for an hour.

During this time, prepare the dumpling filling. Mix the clam meat, scallop meat, squid tentacles and pork together, add scallion, ginger and garlic, and grind in a food processor.

Add salt, soy sauce, oyster sauce, cooking wine and egg, and mix well.

After the dough has rested, roll out the pink dough and knead the white dough into a tube shape, placing it on top of the pink dough.

Wrap the white dough with the pink dough and roll it into a long strip.

Cut the dough into small pieces with a knife.

Roll the dough into round pieces and place the filling in the center.

Wrap the dumplings according to your preference and arrange them neatly.

When the water in the pot boils, add the dumplings. After the water boils, gently stir the bottom of the pot with a spatula to separate the dumplings, cover the pot and cook for three minutes. Open the lid and cook for another two minutes. After the dumplings have increased in volume and floated to the surface of the water, they are ready to be served.