@saltnpepperhere

saltnpepperhere

🩷🥟 recipe for pink dough below ⇣ recipe for Shanghai pork and bok choy filling is on the blog or search “Saltnpepperhere Shanghai pork bok choy wontons” to find it BEET PINK DOUGH (makes 1/2 lb) 70g red beet root 155g all purpose flour 80ml boiling water Boil beets until fork tender, approx 45 mins. Drain and rub skins off under tap water. Place in small blender with 80ml boiling water. Blend until smooth. Drizzle beet water slowly into flour while stirring. Once mixture pulls together into a dough, feel the dough to assess whether more liquid is needed (I just add a bit more water to the blender with the residual beet juice to get pink liquid) or more flour is needed. It should feel firm but kneadable. Knead 8-10 mins. Cover and rest 15 mins. Knead again 3 mins. Wrap well and rest 30-60 mins. The dough is ready to use. For this, I cut the dough into 2 smaller pieces rolled in pasta roller until thickness of setting 6 (second thinnest) and cut into hearts using a cookie cutter. Fill and steam dumplings 5 minutes. The colour retains better when steamed (versus boiled). 💘 #valentinesday #dumplings #pink #beet #vday

On the profile · Feb 14, 2025