How to make dragon fruit dumpling skin without discoloration

Dragon fruit dumpling skins can be delayed in discoloration by adding a small amount of acidic substances or adjusting the production process. There are mainly five methods: rapid kneading, temperature control, adding lemon juice, reducing oxidation time, and steaming instead of boiling water.

1. Rapid kneading

The natural pigments in dragon fruit are sensitive to oxygen, and prolonged kneading can cause the color to darken. It is recommended to quickly mix dragon juice with flour to form a ball, and control the process from juicing to dough blending within 10 minutes. Using chilled dragon juice can slow down the oxidation rate. After kneading the dough until smooth, immediately wrap it in plastic wrap to isolate it from the air.

2. Temperature Control

High temperature will accelerate the decomposition of anthocyanins, and it is advisable to maintain the operating environment below 20 ℃. When making noodles, you can use an ice water basin to cool down and avoid direct sunlight. If the dough warms up during the rolling process, it can be refrigerated for 15 minutes before operation. When steaming, boil the water before adding it to the pot and shorten the heating time to within 8 minutes.

3. Add Lemon Juice

Add 5 milliliters of lemon juice to every 100 grams of dragon juice to stabilize the color using the antioxidant properties of vitamin C. Acidic environment can make anthocyanins appear brighter pink and enhance the toughness of the skin. Note that excessive lemon juice can affect fermentation. It is recommended to use baking soda to adjust the pH value to around 6.

Fourth, reduce oxidation time

The rolled dough should be covered with a damp cloth to prevent air drying, and the filling process should be taken in batches. Cook as soon as possible after packaging is completed. If left for more than 30 minutes, obvious browning will occur. The method of making dumplings first and cooking them first can be used, and uncooked dumplings can be coated with a thin layer of oil on the surface and then frozen for storage.

5. Steaming instead of boiling

Boiling water can cause the loss of water-soluble pigments, while steaming can better preserve color. After steaming in a steamer, add dumplings and steam over medium heat for 10 minutes. Steam drawer pad baking paper to prevent sticking, immediately place the tray after serving to avoid stacking. If you need to boil water, you can add a little white vinegar to the water to help fix the color.

When making dragon fruit dumpling wrappers, it is recommended to use red heart dragon fruit, which has a higher content of beetroot hemoglobin and better stability than white heart varieties. 10% of flour can be added to the dough to increase transparency and make the color more translucent. The remaining dragon juice can be frozen and stored, with minimal color change after thawing. When consumed, pairing with white dipping sauces such as coconut milk can create color contrast and enhance visual aesthetics. Be aware that natural pigments will turn blue-green when exposed to alkaline substances, and avoid consuming them with alkaline ingredients.