Name: Clear Fruit Dumplings
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

Directions

Special equipment:

a 3 1/2-inch round cookie cutter

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.

Clear Fruit Dumplings

Ingredients

Strawberry Puree Dipping Sauce:

Clear Fruit Dumplings:

Directions

Special equipment:

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