Side Dishes

Three-Color Dim Sum Pouches

Name: Three-Color Dim Sum Pouches
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200 g All-purpose flour; 20 g Prickly pear (baengnyeoncho) powder; 20 g Mulberry leaf powder; 10 g Gardenia powder; as needed Water; 20 g Water dropwort (minari), for tying; 30 g Tofu; 30 g Squid; 60 g Ground beef; 20 g Onion; 30 g Garlic chives (buchu); 30 g Mung bean sprouts; 10 g Green onion; 10 g Garlic; 10 g Sesame oil; a pinch Ground black pepper; 5 g Sesame seeds

삼색딤섬

Steamed dumpling pouches in pink, green and yellow doughs colored with prickly pear, mulberry leaf and gardenia, filled with beef, squid, tofu and vegetables and tied with water dropwort. The squid's natural saltiness seasons the filling, so no extra salt is needed.

📝 Step-by-Step Instructions

Divide the flour into thirds and knead each with prickly pear, mulberry leaf or gardenia powder and water. Seal in plastic bags to rest.

Squeeze the tofu dry in a cloth. Mince the onion, green onion and garlic, thinly slice the garlic chives, and blanch and finely chop the bean sprouts.

Skin the squid and chop coarsely.

Mix the ground beef with the tofu, vegetables and squid, then add the sesame oil, pepper and sesame seeds to make the filling.

Roll out the rested doughs thinly with a rolling pin.

Cut the dough into squares, place filling in the center, gather the top and tie with blanched water dropwort. Steam for about 10 minutes once the steamer is steaming.

📊 Nutrition Facts (per serving)

350.4Calories (kcal)

49.5 gCarbs

20.2 gProtein

7.9 gFat

235.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.