Valentine's Day Dumpling Cookies

Kawaii dumpling cookies has been on my to-bake list for a while now, and with Valentine’s Day and Chinese New Year coming up,  I jumped at the opportunity to finally make them. Paired with cheeky pun cookies, these sugary dumpling treats are sou-per adorable, and will have you wonton more. They are the perfect handmade gift, whether they're for your close friends, or someone you may have some fillings for ;)

F1.jpg
F2.jpg

Sugar Cookies

  • 230g butter (room temperature)
  • 3/4 cup sugar
  • 1 egg
  • 1.5 tsp vanilla bean paste
  •  2.5 cups plain flour 

Directions
1. Mix butter and sugar in a stand mixer until soft and creamy (over whipping could cause the cookies to spread while baking). Add egg and vanilla until just incorporated.

2. Gradually add in flour to the wet mixture. You will need to scrape down the sides of the bowl with a spatula every once in a while. The dough is ready when it begins to slightly pull away from the sides of the bowl. Shape dough into 2 discs, and wrap in cling wrap. Chill in the fridge for at least 1 hour.

3. When dough is ready, pre-heat oven to 175 C (fan forced). Roll out dough between 2 sheets of parchment paper to approximately 1/4 inch thick. Cut cookie dough into desired shapes, and place on lined baking tray. I got my dumpling cookie cutters custom made over at Cookie Cutter Kingdom! Place in freezer for approximately 15 minutes before baking.

4. Bake for 12 -15 minutes, or when cookies begin to slightly brown around the edges. The time could be shorter or longer, depending on the size of the cookies.

5. Cool cookies on baking tray for 5 minutes before transferring onto a wire rack. Cool completely before decorating. 


Royal Icing

  • 500g icing sugar
  • 2 TBS meringue powder*
  • 1/4 cup warm water
  • 2 TBSP lemon juice
  • Gel food colouring of choice

*If you are based in Australia, you can use Pavlova Magic if you can’t get your hands on meringue powder; which can easily be found at the supermarket. Alternatively, you can replace the powder with egg white if preferred. 

Directions
1. Mix sifted icing sugar and meringue powder in a large bowl.

2. Add in warm water and lemon juice (or other flavouring of choice), and mix on low -  medium speed for approximately 5 minutes until white and glossy.

3. Divide and mix in food colouring accordingly. Depending on the icing consistency you are after, more water will be required for a thinner/spreadable icing.

4. Transfer icing into sturdy piping bags - either with fitted tips, or the tip cut off.
 

P1.jpg

Xiao Long Bao
1. Ice the base of the cookie with white icing and leave to dry completely* (or until the surface of the icing has set).
2. Pipe on thin white lines to add a little bit texture.
3. Draw on the face with black royal icing.
4. Add on ‘blush’ using red powdered food colouring and a small brush. 

*Royal icing generally takes at least 6-8 hours to dry completely, though it could take longer in more humid climates. I suggest leaving them to dry overnight for best results.

P2.jpg

Siu Mai
1. Ice the bottom two thirds of the cookie with yellow icing and leave to set.
2. Add on brown icing at the top of the cookie, and leave the base to dry completely.
3. Pipe on a yellow border around the brown icing, then stick on orange sprinkles or small fondant balls with edible adhesive.
4. Add on faces with black icing, and ’blush’ using red powdered food colouring and a small brush.

P3.jpg

Dumpling Style 1
1. Outline the cookie with off white royal icing and leave to set.
2. ‘Flood’ the cookie with the same coloured icing, and leave to dry completely. 
3. Pipe on faces with black royal icing.
4. Add on ’blush’ using red powdered food colouring and a small brush.

P4.jpg

Dumpling Style 2
1. Ice the inner semi circle of the cookie with pale yellow icing and leave to set.
2. Using the same icing, pipe on every second fold of the dumpling and leave to set.
3. Fill in the rest of the folds, then leave to dry completely.
4. Add on faces with black icing, and a stream of tears with blue icing.

F9-2.jpg

Fondant Hearts
1.
Roll out pink fondant (or any fondant colour of choice).
2. Cut out heart shapes, using the same cutter used for the cookies, and stick onto the cookies with a little bit of water or edible adhesive.
3. Using a cookie stamp, stamp on your favourite quotes or punny pick up lines.
4. Leave to set completely before packaging.

F3.jpg
F4.jpg
F5.jpg
F6.jpg
F7.jpg
F8.jpg

If you give these a go, be sure to tag me over on Instagram!
 
XOX
Vickie