Rose-shaped dumplings

20 pieces

Rose-shaped dumplings filling:

Ground Pork, 200g

Cabbage, 200g

Onion, 1/2

Cooking Wine, 1/2 Tbsp

Sesame Oil, 1/2 Tbsp

Oyster Sauce, 1 Tbsp

White Pepper, 1 Tsp

Minced Garlic, 1 Tsp

A pinch of salt

A pinch of pepper

To make the filling:

1. Dice cabbage and onion.
2. Pre soak diced cabbage in salt water to soften.
3. Mix ground pork, cabbage, sesame oil, cooking wine, oyster sauce, white pepper, minced garlic, salt and pepper in a bowl until thoroughly combined.

Rose-shaped dumplings wrappers:

Plain

Egg

Beet

Spinach

We used 4 different colors of wrappers to make the rose-shaped dumplings more colorful. Plain and egg wrappers can be found in Asian supermarkets. We infused beet and spinach juice into the dough and made pink and green wrappers. You can try using red cabbage for blue color, carrots for orange color, blueberries for purple color, and turmeric for yellow color.

To assemble the dumpling:

1. Lay 4 pieces of round wrapper in a line. Connect the edges with water.
2. Put the filling in the center of the wrappers, making a line. Make sure to leave a little space on both sides.
3. Wet the top half of edges with water, then fold the bottom half upward.
4. Roll from one side and when you reach the end, seal it with water.
5. Open up the “petals” a little.

To cook the dumplings:

1. Heat a shallow layer of oil on frying pan on medium high. Fry the bottom of the dumplings until golden brown.
2. Add 1 cup water into the pan and cover with lid. Steam on medium heat for 5 minutes.
3. Serve with your favorite dipping sauce.

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