{"id":4993,"date":"2019-02-04T01:11:49","date_gmt":"2019-02-04T01:11:49","guid":{"rendered":"http:\/\/redhousespice.com\/?p=4993"},"modified":"2022-06-07T17:21:09","modified_gmt":"2022-06-07T17:21:09","slug":"colourful-dumplings","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/colourful-dumplings\/","title":{"rendered":"Naturally Coloured Dumplings (Ultimate Dumpling Guide part 6)"},"content":{"rendered":"\n

Visually appetizing and pleasant on the palate, these naturally coloured dumplings with pork and prawn filling make a perfect festive dish for family and friends.<\/em><\/p>\n\n\n\n

\"Dumplings<\/figure>\n\n\n\n
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I hope the previous five parts of my Ultimate Dumpling Guide <\/em>have given you some valuable information and inspiration. To draw my special dumpling<\/a> journey to an end, I’m sharing my recipe of naturally coloured dumplings with tasty pork & prawn fillings, a festive dish to share with your loved ones on Chinese New Year (Spring Festival \/ 春节<\/a>) or other special occasions.<\/p>\n\n\n\n

A special family time around dumplings<\/b><\/span><\/h2>\n\n\n\n

There is no doubt that this is my favourite time of the year. To many Chinese natives like me, Spring Festival means happy family reunion and great food. Growing up in Northern China, dumplings have always been the most special food for this festival.<\/p>\n\n\n\n

Apart from being tasty, what really makes them special is that their preparation involves all the family and this creates an important bond among the family members.<\/p>\n<\/div>\n\n\n\n

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\"Chinese<\/figure>\n\n\n\n

Four dumpling occasions around New Year<\/span><\/h2>\n\n\n\n

I have never learnt to make dumplings. I was just naturally welcomed by my family at a very young age to be part of the dumpling making experience. I played with the dough and <\/span>messed up both the filling and the folding of the dumplings. But it was always an enjoyable time.<\/p>\n\n\n\n

While making the dumplings, we would chat, laugh and occasionally peek at the Spring Festival Gala on TV. We followed the tradition, making and eating dumplings on Xiao Nian (小年, aka small Spring festival, seven days prior to the New Year), on New Year’s Eve, on New Year’s Day and on the fifth day of the New Year.<\/p>\n<\/div>\n\n\n\n

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\"Chinese<\/figure>\n\n\n\n

Get your family\/friends involved<\/span><\/h2>\n\n\n\n

This is one of the reasons why I’m enjoying writing this series of dumpling posts. I treasure my cultural background <\/span>and it’s a pleasure to help people to keep this tradition going, as I myself try to teach my own children, who grow up in the West, to appreciate special family moments through preparing food together.<\/p>\n\n\n\n

So when you are making dumplings, get your family\/friends involved. Plan a workflow and give everyone a specific task, especially when making these colourful dumplings which require a bit of extra effort and time.<\/p>\n<\/div>\n\n\n\n

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How to make naturally coloured dough<\/b><\/span><\/h2>\n\n\n\n

\"Four<\/h3>\n\n\n\n

This recipe calls for 4 pieces of dough in different colours. As always, I don’t use artificial food colouring. All you need is some colourful fresh vegetables:<\/p>\n\n\n\n