These clear fruit dumplings are a light and refreshing dessert. Agar-agar powder makes the wrappers transparent and butterfly pea flower adds a light blue hue. Use your favorite fruit as a filling to create a beautiful presentation and impress your guests.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings (8 dumplings) |
Ingredients
- 6 ounces fresh strawberries, hulled and quartered (about 1 cup)
- 2 tablespoons sugar
- 2 tablespoons cold water
- 14 ounces cold water (1 3/4 cups)
- 1 tablespoon plus 1 teaspoon sugar
- 2 teaspoons agar-agar powder
- 3 butterfly pea flowers, for color, optional
- 2 ounces dragon fruit, peeled and cut into 1/4-inch cubes (about 3 tablespoons)
- 2 ounces mango, peeled and cut into 1/4-inch cubes (about 3 tablespoons)
- 2 ounces strawberries, hulled and cut into 1/4-inch cubes (about 3 tablespoons)
- 2 ounces seedless watermelon, cut into 1/4-inch cubes (about 3 tablespoons)
- 1/2 kiwi, peeled and cut into 1/4-inch cubes (about 3 tablespoons)
- Lemon juice, for serving
Instructions
- For the strawberry puree dipping sauce: Combine the strawberries, sugar and water in a small saucepan over medium-low heat. Cover and cook for 5 minutes, then uncover and continue to cook until the mixture has the consistency of syrup and coats the back of a spoon, about 5 minutes. Let cool to room temperature, about 15 minutes.
- Transfer to a blender and blend on low speed until the mixture has a jam-like consistency, about 1 minute. Strain the mixture through a fine-mesh sieve into a small bowl, pressing with a metal spoon. The sauce can be served at room temperature or refrigerated for about 30 minutes and served chilled.
- For the clear fruit dumplings: Combine the cold water, sugar and agar-agar powder in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture starts to boil, 1 to 2 minutes. Add the butterfly pea flowers if using. Reduce to medium heat and cook, stirring constantly, until the sugar and agar-agar powder dissolve, about 1 minute. Remove from the heat and discard the butterfly pea flowers with chopsticks or a spoon.
- Divide the mixture between two 9-inch square nonstick baking pans. Set aside at room temperature until the mixture sets into a firm jelly, about 30 minutes.
- Use a 3 1/2-inch round cookie cutter to make 4 dumpling wrappers per pan, leaving them in place in the pans. Remove one round from the pan and place it in the palm of your hand. Place 3 teaspoons of the chopped fruits of your choice in the center of the round. Fold the wrapper over like a taco. Do not press down the edges or the dumpling will break. Place the dumpling on a serving plate and repeat with the remaining 7 dumpling wrappers, varying the combination of fruits as desired.
- Squeeze a couple of drops of lemon juice over the dumplings just before serving with the strawberry puree dipping sauce on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 254 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 13 g |
| Sugar | 29 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 17 mg |
Reviews
AmAzInGgg!!
Not a review (yet) but a question. How far ahead can these be made?