Butterfly Pea Dumpling Skin

Nadrah Hushin
Dec 27, 2020
2 min read

Butterfly pea flower adds value in both aesthetic and has various health benefits as it is a good source of anthocyanin. Here, I tried (I really tried) to step-up the dumpling skin game by using the beautiful color to make my food less dull (taste-wise, it is the same, so fret not if you don't have it!)

Warning: If you are doing this alone, well... just don't. Force your family member to help you out (good bonding time guaranteed)😉😉😉.

Serving: 30 wrappers

Time: 60 minutes (include 15-30 mins resting)

Ingredients:

2 1/2 cups all-purpose flour
2 1/2 - 3 tbsp wheat starch
150 ml of butterfly pea water (about a small handful of flower+warm water)
Salt to taste

Preparation

Sift all-purpose flour, wheat flour, and salt to ensure that your flour is fine, no clumps, and airy.

Create a crater and add in the steeped butterfly pea water (for at least 15 minutes with warm water) gradually (and don't forget to mix in the flour bit by bit too)

Knead the dough for another 10-15 minutes to ensure the flour is well combined. If the dough is still too moist, add in all-purpose flour and a bit of wheat flour (be careful to not add in too much wheat flour, or else your dumpling skin would be super chewy).

Rest the dough for at least 15 minutes.

Knead the dough again with some flour to make sure that it would not stick on your hand and cut it into smaller parts.
Knead the smaller part of the dough so it would be elongated (left). Cut it into smaller parts of about 1" thick (middle). Roll the dough into small balls and flatten it (into a circular shape) by applying some pressure onto the dough and use a rolling pin to make it as thin as you'd prefer (right).