Pink Tie-Dye Dumplings

How about some aesthetic-looking dumplings? These are tie-dyed with beet juice, acquiring pink and white patterns scattered throughout. Perfect for festive or romantic occasions ;))

Dumplings and chili oil are seriously the best combo… can’t get enough! my chili oil recipe HERE.

Pink Tie-Dye Dumplings

5 from 1 vote
Recipe by George L. Course: DinnerCuisine: Chinese, KoreanDifficulty: Medium


Prep time




Cooking time




  • Beet water (Dye)
  • 1.25 cups warm water (around 130 F, 55 C)

  • 1/2 cup cubed beets (1 small beet)

  • Pink Dough
  • 1.5 cups (180 g) all purpose flour, more for kneading & dusting

  • 1/2 cup warm beet water (around 120F, 50 C)

  • 1 pinch fine sea salt

  • White Dough
  • 1.5 cups (180 g) all purpose flour, more for kneading & dusting

  • 1/2 cup warm water (around 120 F, 50C)

  • 1 pinch fine sea salt


  • Make the Beet Water. In a food processor, combine warm water and cubed beets. Blend for around 30 seconds, or until the liquid resembles beet juice. Strain the beet water through a fine mesh sieve to remove the remaining beet fibers (you do not need to remove all the little beet particles — one to two strains is plenty).
  • Make the Pink & White Doughs. In a large mixing bowl, combine flour and salt. Add in the warm beet water and mix until all the water is absorbed and a rough dough forms. Turn the dough onto a lightly floured surface and knead for around 3 minutes, or until mostly smooth. Repeat the same procedure for the white dough, except you’re just using plain warm water. Cover and let both doughs rest for 45 minutes.
  • Make the Filling. While the two doughs are resting, prepare the filling. See how I prepare a great meaty vegan dumpling filling in my Pan-Fried Dumplings recipe.
  • Finish & Divide. Once your dough has finished resting, turn it back out onto your work surface. Dust with flour if necessary. Knead for about one minute until completely smooth, and gather the dough into a ball. Using your finger, make a hole in the center of the dough ball and stretch out the dough into a large donut shape. Cut the dough with a knife (or your preferred utensil), and you should get a log-shaped dough. Divide the log into two segments, and set aside.
  • Make the Tie-Dye Dough. Take your pink dough, divide in two, and roll each portion out into a rough oval (first picture below). Wrap the pink dough over the white dough, and form back into a log-shape (second picture below). Cut the dough up into small, even chunks (each log should yield around 16-18 pieces). To create a tie-dye pattern, simply roll each piece back into a sphere.
  • Wrap the Dumplings. Press down on each dough sphere to slightly flatten, and roll out evenly into thin, round sheets around 3 inches (7.6 cm) in diameter. Place around a tablespoon of filling in each dumpling and wrap in your preferred method. I did a simple half-moon fold. I prefer to do this one dumpling at a time, as dumpling skins dry out easily. Also, remember to cover the rest of your dough with a dry towel or plastic wrap while you work on each dumpling.


  • Amount of Flour: the amount of flour you need will change based on a variety of factors. If you have a kitchen scale, measuring by weight for the most accurate results. Keep in mind that a dough that will result in soft, chewy dumpling skins should be relatively tacky. Just remember to flour your work surface whenever your dough appears to be sticking to it.
  • Filling: I used the same filling as my Pan Fried Dumplings recipe. Or, you can consider the filling I used for my Korean Dumplings (Mandu) recipe.
  • Topping: home-made chili oil. Chili oil is a wonderful accompaniment to dumplings!

Did you make this recipe? I’d love to see your recreations!

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