The Most Beautiful Christmas Dumplings

Made using my Meyer Spark Set

These homemade Christmas dumplings are the most creative dumplings I have ever made! With strips of green and red, these dumplings are stuffed with cheese, nuts, apple and fresh herbs. I have also topped these dumplings with a spicy cranberry jelly that wraps all the Christmas flavours in a perfect bite.

Pair this up my mulled wine recipe for maximum enjoyment!

Christmas Dumplings by The Veggie Wifey

Christmas Dumplings

theveggiewifey
Beautiful Christmas colored dumplings filled with brie, feta, walnuts, pine nuts, fresh herbs and apple topped with a very special spicy cranberry sauce
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Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Appetizer, Main Course
Cuisine American, British, Chinese
Servings 8 dumplings

Equipment

  • 1 Meyer Spark Set I've used the Stainless Steel Small Stockpot, Nonstick Saucepan and Nonstick Large Frypan
  • Steamer
  • Pan
  • Chopping Board
  • Knife
  • Dumpling cutter or a circle cookie cutter
  • Medium-sized mixing bowl
  • Rolling Pin
  • 1 Pizza Cutter
  • 1 Dumpling Stamping Tool

Ingredients
  

For The Red Dumpling Wrappers

  • 1 cup Unbleached, organic, all-purpose flour
  • 1/3 cup Hot water you want the texture of the dough to be soft, and malleable. If it is too soft and sticky, add a tsp of flour at a time. If it is too hard, add a tsp of water to soften.
  • 1/2 tsp Red food colouring you can opt for your own brand, I used store-bought, but there are several ways you can make natural homemade food colouring. It just takes a lot longer, and the colours wont be as vibrant. You can juice spinach to create green, and juice cranberries to make red.

For The Green Dumpling Wrappers

  • 1 cup Unbleached, organic, all-purpose flour
  • 1/3 cup Hot water
  • 1/2 tsp Green food colouring you can opt for your own brand, I used store-bought, but there are several ways you can make natural homemade food colouring. It just takes a lot longer, and the colours wont be as vibrant. You can juice spinach to create green, and juice cranberries to make red.

For The Stuffing

  • 1/3 cup Brie minced
  • 1/3 cup Feta minced
  • 1/3 cup Walnuts minced
  • 1/3 cup Pine nuts minced
  • 1/3 cup Apple minced
  • 1-2 tbsps Fresh dill minced
  • 1-2 tbsps Fresh mint minced

For The Spicy Cranberry Sauce

  • 2 red Chillies chopped
  • 1 tsp Lemon juice
  • 1 cup Fresh cranberries
  • 1 cup Water room temperature
  • 3-4 Mint leaves
  • 1/3 cup Brown cane sugar
  • 1/3 cup Cava Spanish sparkling wine, I used Vilarnau

Instructions
 

For The Dumpling Wrappers

  • In a medium sized mixing bowl, add the flour, set aside.
  • In another small bowl, gently pour the food colouring into the hot water and stir it in
  • Pour the coloured water into the bowl of flour, while stirring the mixture using chopsticks or a fork
  • Once the dough is shaggy, start kneading the dough until smooth
  • Cover the dough using a damp cloth, and let it rest for 10 minutes at room temperature.
  • After 10 minutes, remove the damp cloth and place it on a flour-dusted, clean, flat surface.
  • Roll the dough out until it is about half a centimeter in height
  • Using a pizza cutter, split the dough into strips, like noodles
  • Use a generous amount of flour to ensure the strips don't stick together
  • Now, assemble each red strip against each green strip, one slightly on top of the other strip's edge, to create the alternating colour wrapper sheet. If the edges are dry, brush a little water on the edges to make them 'stick'
  • Once again, generously dust the flour over the wrapper sheet, and roll it out to make it all stick together, and to ensure the wrappers are thin enough.
  • Try flipping the wrapper sheet over to ensure the front and back are fully coated with flour to ensure it does not stick to the surface of your kitchen counter.
  • Using a 5-7cm in diameter cookie cutter, cut the sheet into 8 circles. Remove the excess dough and roll it up to use again (it will look like Christmas tie-dye, but that is ok!) Repeat the circle cut with as much of the dough as you can.
  • Before you prepare the dumpling, you have to ensure that the wrapper is as thin as possible. Dumplings taste better when its a very thin layer of wrapper, and a lot of stuffing. You can do this by rolling each wrapper out a little more until it reaches 1/4 cm in height. Remember to keep dusting the bottom and top surface of the wrapper so it does not stick to the surface of the tabletop.
  • Once you have the perfect dumpling wrapper, place 1 hefty tsp of stuffing right in the center of the dumpling wrapper and start wrapping away! In my video on IG, I have used a dumpling stamp, which really helps for those who need to make dumplings quickly. You can get that in my Amazon store

For The Stuffing

  • In a medium sized bowl add the brie, feta, apple, and herbs.
  • Using the Nonstick Large Frypan (28cm), toast the walnuts and pine nuts until light brown.
  • Add the toasted nuts to the bowl of brie and mix all the ingredients together. Set aside.

Wrapping Your Dumplings

  • I have used the dumpling stamper for some of the dumplings, but you can use your own hands to pleat the wrappers yourself.
  • Watch my IG video and see how the butterfly shape is made. You can wrap your dumplings in 4 different ways. See notes for more information. You can always use water to soften the edges and make your wrappers stick together.

Cooking Your Dumplings

  • To ensure you never get soggy dumplings, I always wrap the lid of my steamer with a dish cloth. This helps absorb any water that condenses and prevents the water from dripping onto my dumplings.
  • You can either steam your dumplings or pan-fry them. When you steam them, it will cook in 10 minutes, and when you pan-fry them, be sure to add some oil, cornstarch and water that covers about 1/3 of your dumplings. Cover the lid and your dumplings will cook leaving that beautiful golden crust at the very bottom of the dumplings.
  • I used my Stainless Steel Small Stockpot (4.7L) to steam my dumplings

Spicy Cranberry Jelly

  • In the Nonstick Saucepan (1.9L), add all the ingredients together and mix thoroughly.
  • Let the mixture reach a bubbling boil, before you reduce the heat to a simmer, and cover the saucepan with the lid.
  • This mixture will reduce to a jelly after 30 minutes. Keep checking it to ensure it reaches the perfect consistency.

Notes

Wrapping your dumplings:
  1. The video is the best way to see how you can wrap your dumplings.
  2. Don’t leave your dumplings out in the humidity too long, or it will go crusty. If you need a little more time, be sure to cover them with a cloth to maintain the moisture 
  3. For the dumplings that you won’t be cooking, you can always store them in the freezer and steam whenever you want 
  4. Be sure to freeze them individually as placing them together can make it difficult for you to defrost the dumplings, and break them apart. It will result in tearing.
  5. Enjoy making your dumplings! 
Keyword Christmas, Dim Sum, Dumplings
Tried this recipe?Let us know how it was!

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