These vibrant Pink and yellow ‘Rainbow’ Dumplings are a fun and easy way to make frozen dumplings better. Dyed using the natural colors from turmeric and beetroot, they are ready in less than 30 minutes. The perfect easy entertaining meal.
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If you love easy Asian-inspired recipes, then be sure to try out my viral Healthy Instant Noodle Soup, Mushroom Ramen, Vietnamese Tofu Meatballs, or Bang Bang Cauliflower.
Why You’ll Love This Recipe
Aesthetic Appeal: These dumplings are total eye candy! The vibrant pink and yellow hues make them a standout dish that will impress your guests.
Simple Ingredients: We’re using natural ingredients like turmeric and beetroot for coloring ā nothing complicated or artificial.
Quick and Easy: Since we’re starting with frozen dumplings, the effort is minimal compared to making colored dumpling skins from scratch. You just mix up your dyes and leave them to soak.
Versatile Serving Options: The dyes add a little flavor to the dumplings, leaving them as a delicious blank canvas for your choice of toppings. I love them with a creamy tahini lime sauce, chili oil, spring onion, and sesame seeds, but you can leave them plain or top them with any ingredients you’d like.
Ingredients
To create these colorful dumplings, you only need some frozen dumplings (I used Mr Chen’s Vegetable Gyoza), turmeric, and beets. I have topped them with a tahini sauce and other garnishes for even more flavor, but these are totally optional. Now, there are detailed quantities in the recipe card at the bottom of this post, but here is a shopping list for your convenience:
- 42 oz (1200g) frozen dumplings – about 48 dumplings total
- Turmeric
- Beets
- Tahini (hulled)
- Light soy sauce
- Roasted sesame oil
- Garlic powder
- Fresh lime
- Scallions (spring onion)
- White and black sesame seeds
- Chilli oil (optional)
Tip: try to find *roasted* sesame oil, as it has a much deeper flavor than the regular stuff!
Instructions
Transforming your regular frozen dumplings into a colorful platter is super easy. Here’s how to make these pink and yellow rainbow dumplings:
Step one: Begin by making the natural dyes. Mix turmeric and water for the yellow and grated beetroot with water for the pink.
Step two: Soak the dumplings in the dyes, give them a rinse, and then steam them up.
Step three: While the dumplings are soaking, whisk your tahini sauce ingredients together.
Step four: Lastly, plate up and garnish with chili oil, tahini sauce, sesame seeds, spring onion, and voila! You have a spectacular platter of dumplings to impress your guests.
Hint: As turmeric and beets are potent natural dyes, be sure to wear gloves when handling the dumplings. Otherwise, your hands will get stained.
Equipment
For the best results, steam the dumplings in a large bamboo steamer, cooking as many as possible at the same time (without overcrowding) to serve them hot.
If you don’t have a bamboo steamer, you can get away by cooking these in a colander over a pot of boiling water. Just be careful that the water doesn’t touch the dumplings, as it will draw the color out.
Substitutions and variations
- Tahini – can be swapped for smooth, natural peanut butter; it will have more of a satay flavor profile.
- Soy sauce – can be swapped for Tamari or replaced with a tablespoon of miso paste muddled with a splash of water.
Expert Tips
- Uniform Coloring: For even coloring, make sure each dumpling is fully submerged in the dye. Work the beetroot into the nooks and crannies, and turn the dumplings over a couple of times so they are covered by the turmeric mixture on all sides.
- Avoid Staining: Use bowls and utensils that won’t stain when working with turmeric and beetroot. Enamel or metal bowls seem to get by unscathed! Also – wear gloves or avoid touching the dumplings with bare hands.
- Sauce Consistency: Adjust the water in the tahini sauce to get your preferred consistency. Start with less, and add more if needed.
- Be careful not to overcook: As the dumplings will have partially thawed already, be sure to reduce the recommended cooking time on the packet by 2-3 minutes. If you still think they need more time, leave them for another minute, but be careful they don’t go too soft as they will fall apart.
Storage
You can store the leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing, as they have already been frozen and thawed once, so this could be a food safety hazard.
FAQ
Frozen dumplings can be a great alternative to fresh ones, especially if you’re short on time. While fresh dumplings may have a slight edge in terms of texture, high-quality frozen dumplings come very close in flavor and convenience.
If you don’t have a steamer, you can use a large pot with a lid. Place a heat-safe plate or a makeshift aluminum foil rack at the bottom, fill the pot with a small amount of water (ensuring it doesn’t touch the dumplings), and then place the dumplings on the plate or foil. Cover and steam over medium heat.
Unfortunately, no, you need to soak them in the dyes just before cooking; otherwise, the skins’ texture will become too soft, and they’ll fall apart. You can prepare the tahini sauce and dyes ahead of time, though.
Yes, you can use canned beets – blend them up in a blender with the liquid inside the can, then soak the dumplings as normal. The color may not be quite as vibrant, but it should still work.
I can’t wait to see your creations with this recipe. Let me know if you find any other natural dyes to create different colors.
If you liked this recipe, I’d be super grateful if you could leave a comment and rate it. Your feedback helps me, and it helps others decide whether to give the recipe a go. Enjoy your dumplings!!š„š
Watch me make this recipe.
Pink & Yellow Rainbow Dumplings
Equipment
- bamboo steamer
Ingredients
Dumplings
- 1200 g frozen vegetable dumplings (about 48 dumplings)
- 3 tbsp turmeric
- 1/3 cup water
- 3 medium beetroot grated
- 1/4 cup water
Tahini sauce
- 1/4 cup tahini
- 3 tbsp light soy sauce
- 1/2 tbsp roasted sesame oil
- 1 lime juiced
- 1 tsp garlic powder
- 1/4 cup water
To serve
- 4 stalks spring onion sliced
- white and black sesame seeds
- chilli oil optional
Instructions
- Begin by making your natural dyes. Add turmeric to a large bowl (be sure to choose one that won't stain) and mix with 1/3 cup water. In a separate large bowl, add grated beetroot and 1/4 cup of water.
- Add about 12 dumplings to the yellow dye and the remaining dumplings to the beetroot mixture. Coat well and leave to soak for 10-15 minutes until stained. Carefully rinse the dumplings to remove excess turmeric or beetroot, then place onto paper towel.
- Steam the dumplings for about 2-3 minutes less than the recommended time on the packet (as they will have partially thawed already).
Tahini sauce
- Combine all sauce ingredients, except water, in a bowl. Gradually add water, whisking as you go. Stop once you have reached your desired consistency, and add more if you prefer a thinner sauce.
To serve
- Once cooked, place dumplings in concentric circles on a large platter. Begin with the outer circle as pink, the middle circle as yellow and the centre as pink again. Drizzle sauce over the dumplings, add chilli oil (optional) and sprinkle with sesame seeds and spring onion. Serve immediately.
Liz Douglas says
An easy way to make frozen dumplings look fancy!
Umair says
Simple yet scrumptious, definitely a favorite.
Sarah says
Delectable!!
Hong Nguyen says
Iāll be making this one again for sure