This study evaluated the application of butterfly pea flower (Clitoria ternatea L.) extract as a natural food colourant in dumpling preparation. The flowers, rich in anthocyanins, flavonoids, and phenolic compounds, were incorporated into dumplings at three levels (5 g, 10 g, and 15 g), alongside a control sample. Processing involved extraction of the pigment by boiling and incorporation into rice flour-based dumplings, followed by steaming. Sensory evaluation was carried out using a 9-point hedonic scale with 20 untrained panellists assessing appearance, colour, flavour, taste, texture, and overall acceptability. Among the variations, the 10 g incorporation (BPF2) received the highest mean scores for all attributes, with overall acceptability rated at 8.00 ± 0.83. Proximate analysis of Butterfly Pea Flower incorporated value added sample showed 221 Kcal/100 g energy, 46.7 g carbohydrates, 6.7 g protein, 5.2 g fibre, and 0.8 g fat. Functional analysis indicated an antioxidant content of 48.5 μg/g and flavonoid content of 10.8 mg/g, confirming its nutritional enhancement. Shelf-life evaluation revealed good acceptability on the first day, with reduced quality after two days at room temperature. The findings suggest that butterfly pea flower extract can be effectively utilized as a natural food colourant while improving the nutritional and sensory properties of dumplings, offering potential as a functional ingredient in health-oriented snack products