rainbow dumplings

Naturally colored Korean dumplings filled with black beans, tofu, and spinach. Served with a salty-sweet sesame sauce. Tender, healthy and packed with umami!

Black Bean Tofu Rainbow Dumplings

all-purpose flour

tbsp sesame oil (toasted)

onion (diced)

garlic

tsp ginger (grated)

mushrooms

spinach (chopped)

black beans (or adzuki beans)

firm tofu (finely diced, or scrambled)

soy sauce

maple syrup

turmeric

tsp sriracha

tsp 5-Spice

tbsp sesame oil

tbsp white rice vinegar

water

sesame seeds

Put the flour in a small bowl, slowly pour in the water (or vegetable juice) and knead until mixture forms a soft dough. If the dough seems too dry, add 1 tsp water at a time. You don't want the dough to be sticky though. Knead for 2 minutes and wrap the ball in plastic wrap. Let rest for 25-30 minutes. In the meantime, prepare the filling.

Dumpling Wrappers

Heat the sesame oil over medium heat in a large skillet. Add onion, garlic and ginger and cook until golden brown, about 5 minutes.

Add the mushrooms and chopped spinach and cook for another 5-7 minutes, until the spinach becomes soft. Stir in the black beans, diced tofu, soy sauce, maple syrup, turmeric, sriracha and 5-spice if using. Cook for 5-7 minutes, stirring regularly. Taste and adjust seasonings if needed, adding more soy sauce for saltiness, sriracha for spiciness and/or 5-spice for more flavor.

Remove from heat, transfer to a large bowl and let cool 15 minutes.

Divide the dumplings dough into 2 balls. Roll out each ball into a round as thin as you can (about 1 mm thick). I rolled out the dough between two sheets of parchment paper to make sure it doesn't stick, you can also dust with cornstarch. IMPORTANT: the dough needs to be rolled out very thin, I insist on this because otherwise, the dumplings will take longer to cook and might be doughy.

Lightly press the edges of the round with your fingers to make it thinner than the center.

Place a tablespoon of filling in the center of a wrapper. Wet your finger and run some water (not too much) around the edges of the wrapper. Fold the wrapper to form a purse-like shape, alternatively, you can shape it into a half moon if you prefer. Make sure to press with your fingers to seal the dumpling. Set aside and cover with a damp kitchen towel while you prepare the rest

Heat two tablespoons of oil in a large skillet over medium-high heat. Fry the dumplings 20-30 seconds, or until the bottom is golden brown. Lower the heat to medium heat and add 1/2 cup water. Cover immediately with a lid and let "steam" until the dumplings are tender and no water remains, about 10 minutes.

Remove from heat and serve immediately with the sesame dipping sauce.

Filling

Add all the ingredients to a small bowl and whisk until well combined. Taste and adjust seasonings if needed, if you find the sauce too salty add more water, if you prefer a sweeter sauce add more maple syrup.

Sesame Dipping Sauce

I made the filling, and since I was cooking dumplings for 25, I didn't end up making the dough. But I will say, the fermented black beans were AMAZING. Thanks for the great recipe. Everyone loved them!

I am going to make these for my 254th consecutive monthly dinner party on Wednesday and am wondering a couple of things: 

Have you ever tried rolling the dough super thin with a pasta maker?
What do you think about using fermented black beans instead, which I bought at a chinese market? 

Will let you know how they come out and tag you (only if they look fabulous!)

Hi Thomas, I tried out this recipe today and I loved it. However, mine turned out a bit too chewy. I think I didn't roll out the dough as thin as I could have. What diameter did you make them?

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Black Bean Tofu Rainbow Dumplings

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Black Bean Tofu Rainbow Dumplings

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