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Chinese dumplings made in four colours and shapes
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5 from 5 votes

Colourful dumplings for Chinese New Year

Appetizing & tasty, these colourful dumplings with pork and prawn filling make a perfect festive dish for family & friends.
Prep Time50 mins
Cook Time20 mins
Rest1 hr
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: Chinese
Keyword: Dumplings
Servings: 80 dumplings
Calories: 419kcal
Author: Wei Guo


For white wrappers

  • 150 g all-purpose flour
  • 75 ml water

For green wrappers

  • 150 g all purpose flour
  • 200 g spinach
  • 200 ml water

For orange wrappers

  • 150 g all purpose flour
  • 250 g carrot
  • 150 ml water

For purple wrappers

  • 150 g all purpose flour
  • 200 g purple cabbage
  • 150 ml water

For the filling

  • 400 g minced pork
  • 1 teaspoon salt
  • ½ teaspoon ground Sichuan pepper
  • 2 teaspoon light soy sauce
  • ½ teaspoon sesame oil
  • 2 teaspoon oyster sauce
  • 2 tablespoon scallions finely chopped
  • 1 teaspoon minced ginger
  • 200 g minced prawns
  • 160 g shiitake mushrooms, finely chopped 40g in dried form


Prepare the green dye

  • Bring water to a boil. Briefly blanch spinach then drain. Transfer to a food processor to puree.
  • Use a fine sieve to extract 75 ml of spinach juice for the dough (add a little water if necessary).
  • Set the leftover spinach aside.

Prepare the orange dye

  • Simmer sliced carrot in water for 5 minutes. Then transfer everything to a food processor. Blend until very smooth.
  • Use a sieve to extract about 90g semi-liquid puree for the dough.
  • Set the leftover carrot aside.

Prepare the purple dye

  • Simmer purple cabbage (cut into small pieces) in water for 5 minutes.
  • Drain the cabbage to get 75 ml purple liquid for the dough.

Make the dough

  • Add water/green dye/orange dye/purple dye to the flour gradually. Mix until no more loose flour can be seen. Then combine and knead with your hand until smooth.
  • Leave to rest covered for 40–60 minutes.

Mix the filling

  • Place pork in a mixing bowl. Add salt, Sichuan pepper, soy sauce, sesame oil, oyster sauce, scallions & ginger.
  • Gradually add 5 tablespoons of the water in which the shiitake mushrooms have been soaked (or just water) to the meat while swirling in one direction until no more liquid can be seen.
  • Add minced prawn, mushroom and 200g carrot puree, 150g spinach puree that was left from the last process. Mix well.

Roll the wrappers

  • Roll part of the dough into a rope then cut into small pieces (always keep the unused dough covered).
  • Press each piece into a small disc. Then use a rolling pin to flatten it into a thin disc (Please refer to the video below). Dust with flour if the dough sticks.

Assemble the dumplings

  • Place a spoonful of filling in the middle of a wrapper. Seal the wrapper into the shapes of your choice (Please refer to the video below). You can learn other shapes in my post “Ten ways to fold dumplings”).

Cooking method 1: Boiling

  • Bring a pot of water to a full boil over a high heat. Gently slide in dumplings. Push them around with the back of a spoon to avoid sticking. Cover with a lid.
  • When the water comes back to a full boil, add about 120 ml / 0.5 cup of cold water then cover. Repeat the procedure twice. When fully cooked, the dumplings should be plump and floating on the surface.
  • Transfer the dumplings to a colander. Briefly run cold water over. Drain and serve immediately.

Cooking method 2: Pan-frying

  • Heat up a little oil (just enough to cover the surface of your pan) over a high heat. Place in dumplings.
  • When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover ⅓ of the dumplings). Cover with a lid.
  • Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.

Cooking method 3: Steaming

  • Place dumplings in the steamer basket (To avoid sticking: coat with oil/line with parchment paper/using carrot slices).
  • Bring the water to a full boil, then place the basket in. Cook with lid on over a medium heat for around 10 minutes.



1. Dough & wrapper tips:
  • Please be aware that measuring flour by cups is less accurate and the flour water ratio may vary depending on the brand of your flour.
  • If you wish to improve your skills, check out my complete guide on “Homemade dumpling wrappers”.
2. Use other dumpling filling:
  • Please feel free to fill these colourful dumplings with fillings of your choice.
  • You can find more ideas in my post “How to make great dumpling fillings”. Vegetarian and vegan options are included.
3. Cooking dumplings:
Please refer to my post “Cook dumplings in three ways” for full instructions and tips.
4. Dumpling sauces:
To make your dumpling dish even more scrumptious, you might need one of my six dumpling sauces.


Serving: 10dumplings | Calories: 419kcal