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Colourful dumplings cooking in a bamboo steamer.
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Pink & Yellow Rainbow Dumplings

These pink and yellow dumplings are naturally dyed with turmeric and beet. Serve with tahini sauce, chili oil, scallions, and sesame seeds.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Soaking Time 10 minutes
Total Time 35 minutes
Servings 6 serves
Calories 449kcal
Author Liz Douglas

Equipment

  • bamboo steamer

Ingredients

Dumplings

  • 42 pieces frozen vegetable dumplings approx. 1200g total
  • 3 tablespoons ground turmeric
  • 1/3 cup water for turmeric dye
  • 3 medium beets raw and grated; approx. 285g total; for beet dye
  • 1/4 cup water for beet dye

Tahini Sauce

  • 1/4 cup tahini approx. 64g
  • 3 tablespoons low-sodium soy sauce or regular soy sauce
  • 1/2 tablespoon toasted sesame oil approx. 7g
  • 1 medium lime juiced; approx. 2 tbsp juice (30ml)
  • 1 teaspoon garlic powder
  • 1/4 cup water adjust for desired sauce consistency

To Serve

  • 4 stalks green onion aka green onions; sliced
  • 1 tablespoon sesame seeds white and black; use more or less to taste
  • chili oil optional; to taste

Instructions

Make the Dumplings:

  • In one large bowl (preferably non-staining), mix turmeric with 1/3 cup water. In a second bowl, add the grated beets and 1/4 cup water.
  • Add about 12 dumplings to the turmeric mixture and the rest to the beet mixture. Toss gently to coat. Let them soak for 10–15 minutes, or until evenly stained.
  • Carefully rinse the dumplings to remove excess turmeric or beet juice, then transfer to paper towels and pat dry.
  • Steam the dumplings in a bamboo steamer for about 5 minutes, or 2–3 minutes less than the package directions, since they’ve partially thawed.

Make the Tahini Sauce:

  • In a small bowl, whisk together the tahini, soy sauce, sesame oil, lime juice, and garlic powder. Gradually whisk in 1/4 cup water until the sauce reaches your desired consistency.

Assemble and Serve:

  • Arrange the cooked dumplings in concentric circles on a large serving platter—pink on the outer ring, yellow in the middle, and pink again in the center. Drizzle with tahini sauce and chili oil (if using), then sprinkle with sesame seeds and sliced scallions. Serve immediately.

Video

Notes

Note - nutritional information does not include chili oil (optional).

Nutrition

Calories: 449kcal | Carbohydrates: 56g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1263mg | Potassium: 326mg | Fiber: 8g | Sugar: 8g | Vitamin A: 106IU | Vitamin C: 30mg | Calcium: 111mg | Iron: 6mg