How to make dragon fruit dumpling skin without discoloration tips

When making dragon fruit dumpling wrappers, methods such as adding acidic substances, controlling temperature, quick operation, selecting appropriate flour, and adjusting the amount of dragon fruit can be used to prevent discoloration.

1. Adding acidic substances

Anthocyanins in dragon fruit are prone to oxidation and discoloration when exposed to alkaline environments. Adding a small amount of white vinegar or lemon juice can maintain the acidic environment. Every 500 grams of flour can be paired with 5 milliliters of white vinegar. When mixing, add it directly to the dragon juice and stir evenly. Acidic environment can stabilize anthocyanin structure without affecting dough extensibility, making it suitable for making dumpling wrappers that require long-term storage.

2. Temperature Control

High temperatures can accelerate pigment decomposition, and using chilled dragon juice when kneading can delay discoloration. Juice the dragon fruit pulp and refrigerate for 2 hours before use. After kneading the dough, cover it with a damp cloth and place it in a cool place. If the room temperature exceeds 25 degrees, it is recommended to store the well made dough in the refrigerator and take it out in batches for rolling. This method can maintain a bright color for about 3 hours.

III. Quick Operation

The entire process from kneading to cooking is controlled to be completed within 90 minutes, and the shorter the exposure time to air, the less likely it is to fade. Take fist sized dough each time when rolling, and seal the remaining with plastic wrap. When cooking dumplings, boil the water before putting them into the pot. Reduce the cooking time with high heat and usually take 2-3 minutes to remove. Overcooking can cause the color to darken.

Fourth, choose suitable flour

High gluten flour has a high protein content, and the gluten network formed can encapsulate pigment molecules. It is recommended to use dumpling specific powder with a protein content exceeding 12% and mix it with dragon juice in a 2:1 ratio. Avoid using coarse fiber flour such as whole wheat flour, as its porous structure can accelerate pigment oxidation, resulting in a grayish pink color in the finished product.

Fifth, adjust the amount of dragon fruit

500 grams of flour corresponds to 200-250 grams of dragon fruit flesh, which is more suitable. If the juice concentration is too high, it may easily seep out and discolor. When selecting red pitaya, removing the skin and retaining some white flesh can reduce pigment concentration. If there is a slight discoloration, you can add 5 grams of purple sweet potato powder to enhance the color saturation when kneading, but it will slightly change the original flavor.

During the production process, attention should be paid to the differences in dragon fruit varieties. Red heart dragon fruit is easier to maintain color than white heart varieties. After completion, the dumplings can be lightly coated with edible oil to lock in surface moisture, and frozen for no more than 24 hours. Steaming before consumption can better maintain color stability than boiling in water, and pairing with acidic dipping sauces such as vinegar can further delay oxidation. For situations that require long-term storage, it is recommended to immediately color the cooked dumplings with supercooled water, drain them, and store them in the refrigerator.