Gaillardia Flower and Pork Dumplings

Prepare the colored dough: Divide flour into three equal portions. Mix one portion with beetroot powder and 1/4 cup warm water to create red dough. Mix second portion with turmeric powder and 1/4 cup warm water for yellow dough. Mix third portion with remaining warm water for white dough. Knead each until smooth, cover, and rest for 30 minutes.

Prepare filling: Finely chop 1/4 cup Gaillardia petals. Combine with ground pork, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix vigorously in one direction until sticky and well-combined. Refrigerate for 15 minutes.

Create patterned wrappers: Roll each colored dough into long ropes. Twist red and yellow ropes together, then wrap with white dough rope to create a marbled log. Cut into 24 equal pieces. Roll each piece into a circle about 3 inches in diameter, creating wrappers with red and yellow swirls resembling Gaillardia flowers.

Assemble dumplings: Place 1 tablespoon filling in center of each wrapper. Moisten edges with cornstarch slurry. Fold and pleat to form crescent-shaped dumplings, ensuring they are well-sealed. Keep covered with damp cloth.

Cook dumplings: Heat vegetable oil in large non-stick skillet over medium heat. Arrange dumplings in single layer, flat side down. Cook until bottoms are golden brown, about 2-3 minutes. Add water, cover, and steam for 8-10 minutes until cooked through. Uncover and cook until water evaporates and bottoms crisp again.

Serve: Arrange dumplings on plate with remaining fresh Gaillardia petals as garnish. Serve immediately with dipping sauce made from soy sauce, vinegar, and chili oil if desired.