A recipe for making vibrant purple-colored dumpling wrappers using natural dye from purple cabbage. The process involves simmering cabbage to create purple water, which is then incorporated into flour and salt to form a smooth, colorful dough.
1. **Prepare Purple Water:** Simmer half a medium head of purple cabbage with 1 cup of water (with the lid on) for about 15 minutes, or until the water achieves a deep purple color.
2. **Make the Dough:** Use 150g of the prepared purple water. In a bowl, combine 300g all-purpose flour, a pinch of salt, and the 150g purple water.
3. **Knead and Rest:** Knead the mixture until a smooth dough forms. Wrap the dough and let it rest for at least 30 minutes before using it to pleat dumplings.
