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Homemade colored dough dumplings for children

Homemade Colorful Pelmeni for Kids

Multicolored pelmeni — bright, tasty, and filling! Surprise your family with colorful dumplings like these. There's not a single gram of artificial dye in them — it's all natural! We use vegetable juices for the colors. These pelmeni look unusual, whet the appetite, and lift the mood.

Svetlana

Recipe author

Homemade colored dough dumplings for children

Composition / ingredients

Servings:

Flour

450

Eggs

Juice (beet juice, plus 60 ml carrot juice)

Parsley

Water

Vegetable oil

Salt

Chicken fillet

400

Onion

0.5

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 13 % 6 g

Carbohydrates 58 % 28 g

219 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

To make the pelmeni multicolored, we'll use natural dyes. Juice the carrots with a juicer. Juice the raw beets the same way. Blend the parsley with a little water, then squeeze the mixture through a sieve or cheesecloth. You can use spinach instead of parsley. Now let's make the dough.
Step 2:

Crack the egg and beat it with a fork. I'm making three kinds of dough, and one egg is enough for all three. Take the carrot juice. Pour in one-third of the egg. Add a little salt and 1 tablespoon of vegetable oil. Then gradually add 150 grams of sifted flour. Knead the dough — you may need a little more or less flour. Knead the dough with the beet juice the same way: add oil, one-third of the egg, salt, and 150 grams of flour.
Step 3:

Do the same with the green parsley juice. Wrap the dough in plastic wrap and let it "rest" for 15–20 minutes. Now make the filling. I used chicken breast, blended in a blender. I added finely chopped onion, salt, and pepper. You can add a little pork or beef to the chicken. My kids love pelmeni with chicken.
Step 4:

Roll out each piece of colored dough with a rolling pin. Dust it with a little flour so it doesn't stick. Cut out rounds with a glass or a shot glass. Put a bit of filling in the center. You can add the filling with a teaspoon, a piping bag, or — my preferred method, since it's faster than a spoon — a plastic bag with a corner snipped off. Pinch the edges of the dough closed and shape the pelmeni in the traditional way.
Step 5:

You can freeze the pelmeni for later, or cook them right away. To cook them, drop the pelmeni into boiling salted water. Stir them at the start of cooking. Once they float to the top and the water returns to a boil, cook for 5–6 minutes. Since we're using natural dyes, keep in mind that the dough's color fades a little during cooking. Serve the pelmeni with sour cream or any sauce you like. They're just as good served in broth.

You can also dissolve tomato paste in water to color the dough red. For yellow dough, dissolve turmeric in water. For a lilac color, use red cabbage juice. Enjoy, and have fun cooking!