Reviews (4)
1
Prepared by: Oksana Ch.
06/20/2019 Cooking time: 2 hours 0 minutes
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You can prepare colored dumplings both for a children's party and for an everyday table, just to please and surprise your loved ones. Positivity and a great mood will be guaranteed in any case!
How to cook “Colored dumplings”
Prepare all ingredients.
For the green dough we need greens. Spinach is ideal, but my mixed greens are parsley, dill and a little spinach. I have frozen ones, if the greens are fresh, then chop them with a knife, you will need about 7-8 tbsp. Pour 1 glass of water over the greens, put on the fire and cook for 15 minutes.
Then strain the greens through a sieve and pour the required amount of liquid into a glass.
For yellow color, dilute turmeric in water. To color the dumplings red, stir tomato paste in water. To knead each type of dough, take the amount of water that you need based on the amount of minced meat. I measured out 80 ml for each type of dough. water.
I kneaded the dough separately. Each time I poured colored water into a deep bowl, I added a whisper of salt and one spoon of vegetable oil. Then I added flour in parts until the dough began to pull away from my hands and be elastic. The result should be 3 types of dough: red, yellow and green. Cover the dough with a clean towel and let it rest for 20 minutes.
Colored dumplings can be prepared with any filling. To prepare meat, grind the meat in a meat grinder, you can take two or three types together, add diced onions, chopped herbs, minced garlic, salt and pepper to taste. Then mix everything well.
Cut a piece from each type of dough one by one and roll it into a sausage. Cut the sausage into small pieces.
Roll each piece into a circle and place the filling in the center.
Then pinch the edges and shape the dumplings into a traditional or any signature shape. Stick all the dumplings in this way. You can freeze them for future use or boil them right away. Boil the dumplings in boiling salted water after floating for about 3 minutes.
We serve ready-made colored dumplings in the same way as traditional ones, with sour cream, butter or any sauce. They taste no different from their regular white counterparts, but in appearance they are undoubtedly brighter and delight not only the stomach, but also the eye! Bon appetit!
Ingredients
Red dough with beet juice:
- Flour-300g
- Beetroot (small) 1 piece + Water 100ml = Ready-made beetroot puree-130ml
- Egg-1 piece
- Salt-1/2 tsp.
- Vegetable oil-1 tsp.
Green dough with spinach juice:
- Flour-300g
- Spinach 60g + Water 100ml = Ready-made spinach puree - 130ml
- Egg-1 piece
- Salt-1/2 tsp.
- Vegetable oil-1 tsp.
Filling:
- Minced meat (any) -600g
- Bow-1pcs
- Salt to taste
- Ground black pepper - to taste
Video recipe
Watch a detailed video from which you will learn about the preparation process and see the moment of serving.
Now you know how to make dumplings with meat from colored dough at home.
By following the recommendations and step-by-step instructions, you can feed the whole family with delicious, satisfying and very colorful dumplings. You can use this recipe yourself. Write, did you succeed in making multi-colored dumplings? Did your household like them? How often do you use this recipe? Share your recipes in the comments, maybe our readers will use them.
Colored dough. Master Class.
January 12, 2010 - 21:28 ~ Svetlana Novitskaya ~ If you have something to write to me, write
1.
Master Class. How I prepare colored modeling dough (from work experience). This dough can be used for games and modeling with children at home, as well as in classes in kindergarten and primary school. The recipe is also interesting for those who simply love to sculpt.
2.
For this amount of finished dough you need: 300 grams of flour (white) 300 grams of salt (fine) 200 ml of water 2 tbsp. spoons of vegetable oil. Knead the dough, divide into parts, the number of parts depends on how many colors you want to get.
3.
It is better to use food coloring for coloring. They come in powder, tablets, and liquid.
4.
If the dyes are in tablets, it is better to crush them. I do this: I place the tablet in a small plastic bag and grind it into a fine powder with a rolling pin.
5.
Take one piece of dough and make an indentation with your finger.
6.
Add a little water to the well (at the tip of a spoon).
7.
Pour the powder immediately so that it dissolves in water and soaks into the dough. With this method, the table remains almost clean. You can pre-dissolve the dye in a separate bowl, but I, for example, don’t like a lot of dishes and then wash them off the paint.
8.
Knead the dough until it is evenly colored. You can see in the photo that the dough is slightly dry. For elasticity, I add vegetable oil, not water.
9.
The dough is ready. You can wash your hands and move on to another color.
10.
Here I show the use of liquid dyes.
11.
From practice I concluded that liquid dyes are much better. The quality of the dough improves from them, it is made better than store-bought (more elastic, softer, more pleasant to the touch)!
12.
While working, immediately put the finished dough into a plastic bag!
13.
Place the finished dough in the refrigerator!
14.
The quality of salt dough improves during storage. It is better to use it the day after cooking.
15.
Well, you can sculpt! The dough preparation time depends on the type of paint. If the dyes are liquid - approximately 40-50 minutes.
16.
But the pleasure you get from sculpting with colored dough will justify all the costs and effort.
17.
Colored dough has the following qualities: it is soft, elastic, does not crumble, does not stick to your hands and table, and does not stain your hands. Children always enjoy playing with this dough.
18.
I wish you all creative success!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!
19.
The dough can be made fragrant. I sometimes add essential oils.
20.
Here I want to show the difference after painting with different dyes (these are finished products after drying). On the left (green, yellow, orange) are liquid dyes. On the right (pink, turquoise, blue) - in tablets; in the middle is mixed dough. On the left, the products have retained the same dough color, while on the right they have a slight whitish coating (from salt). You can see it in the photo.
It is important:
When preparing colored dough, leave one piece uncolored in order to create shades by mixing colored with white.
You can make a “marbled” dough without completely stirring the paint.
Colored dough can be mixed with each other, creating new shades.
If you plan to sculpt with children, it is better to add more vegetable oil (you can’t spoil the dough with oil, of course it’s a joke, use moderation in everything).
If the dough sticks to your hands and the table, also grease (your hands, table, rolling pin) with vegetable oil.
If you want to sculpt figures with small details, you can add a little PVA glue, the details will stick better.
Salt dough can be stored for a long time in a plastic bag in the refrigerator. If it starts to soften, add a little flour to it.
I wonder if it can be frozen in the freezer? Has anyone tried it?
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Making homemade striped dumplings
Prepare white dough
To do this, combine all the necessary ingredients and mix thoroughly. Cover the bowl with the dough with cling film or cloth and set aside.
Preparing green dough dough
- First of all, wash the cucumbers and remove the skin from them.
- Using a blender, chop the cucumbers. To make them chop better, you can add a little water or a small piece of unpeeled vegetable.
- Strain the cucumber mixture through a sieve.
- Using cucumber juice, mix the second type of dough.
- Cover the bowl with the dough with film and give it 20 minutes to rest.
- After this time, divide each type of dough into eight even parts and make small circles from them.
- Place the dough on top of each other in height so that the color sequence is observed. Brush each layer of dough generously with cold water.
- Cut the resulting multi-colored column in half and connect it together, smearing it with cold water.
- Place the dough in plastic wrap and let it rest for about 10 minutes.
- Cut the dough into thin slices, then roll out like regular dumplings.
- Add minced meat and form dumplings.
- Cook in salted water until fully cooked.
