Dumplings for lunch, but make it fashion. 456: Pork Scallion Dumplings

As promised, here’s my attempt at making two-tone dumpling wrappers. A lil wonky but adorable enough to make up for uneven folds. I’m just so pleased they didn’t split down the middle, phew.

In his book Frankie uses natural dyes made from intensely colorful foods, but I used regular food dye. Someday I’ll be that cool!

Next time: stripes! Or any design with more than two colors. I’m honestly shocked that the dumpling wrappers held up through my shenanigans, and I’m not sure how detailed I can go before they give up on me structurally.

I’ve also been meaning to make colorful pasta with a ravioli press I thrifted last year! Gotta love that almost every culture has a version of cute bite-sized carb stuffed with meat. Everyone had the same great idea simultaneously.

Magic with flour and water.

Cloudy with a chance of flour-storms.

Feeling kneady.

Went with orange and green for lots of contrast.

Use gloves unless you want to look like an oompa loompa for the rest of the day.

Chop chop.

They took a little extra convincing to stay rolled out, but we got there eventually!

Dumpling surgery! The color transplant went surprisingly well.

I forgot cabbage, oops! Scallion and spices to the rescue.

The most used item in the kitchen? Scissors, hands down.

That moment of “will it ever come together?”

Classic dumpling folds, an evolution.

Happy munching!

Recipe from First Generation by Frankie Gaw