Color-burst lucky dumplings

Bring a little gallery-worthy drama to the dinner table with this 20-minute plate of Fuli dumplings, tangy beetroot syrup, and a swirl of herb oil. It’s fast enough for a Tuesday, striking enough for guests, and—thanks to our freezer-friendly dumplings—deliciously fuss-free.

What you’ll need:

-1 bag of FULI dumplings (grab yours on fuli.dk or nemlig.com)
-3 Tbsp full-fat sour cream
-3 Tbsp Greek yogurt
-½ tsp lemon juice (if the sour cream is extra rich)
-Big handful each of fresh mint & parsley
-¼ cup neutral oil
-1 cup 100 % beetroot juice + pinch of salt
-Pomegranate seeds, lemon zest, your favourite crunchy chilli, extra mint leaves.

Method:

-Mix sour cream and yogurt, season with lemon juice, and swipe a thick swoosh across the plate.
-Blanch mint and parsley 20s, ice-chill, press dry, blitz with oil, strain; dot the vivid green oil around the swipe.
-Reduce beetroot juice on a simmer until syrupy; dot/swipe through the plate.
-Boil FULI dumplings; nestle them on the coloured canvas.
-Scatter pomegranate, grate lemon zest, spoon crunchy chilli onto each dumpling, finish with a drizzle of herb oil and fresh mint leaves.

Good fortune—and great flavour—in every bite. ✨ Enjoy!