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Rose Dumplings

by Saki Yamada


for 8 dumplings


  • 3 ¹⁄₁ oz
    shrimp, cooked and chopped (100 g)
  • 3 ½ oz
    ground pork (100 g)
  • 2 teaspoons
  • salt
  • 2 teaspoons
    soy sauce
  • 1 teaspoon
    grated ginger
  • 1 clove garlic, grated
  • 1 oz
    Chinese chives, minced (25 g)
  • 1 teaspoon
  • 32 sheets dumpling wrappers or gyoza skins
  • ⅓ cup
    water (80 mL)
  • 2 tablespoons
    sesame oil


  • 2 tablespoons
    rice vinegar
  • 2 tablespoons
    soy sauce
  • 2 tablespoons
    chili oil
    Calories 121
    Fat 9g
    Carbs 4g
    Fiber 0g
    Sugar 1g
    Protein 5g

Estimated values based on one serving size.



  1. In a large bowl, combine the chopped shrimp, ground pork, sake, salt, soy sauce, ginger, garlic, sugar, and Chinese chives and mix until thoroughly combined.
  2. Using your finger, rub the right edge of a dumpling wrapper with water. lay another dumpling wrapper over the edge so that it slightly overlaps, sealing tightly. Repeat with 2 more wrappers.
  3. Scoop a spoonful of filling onto the middle of each dumpling wrapper. Wet the edges of the wrappers and fold each wrapper over from top to bottom, ensuring that the edges are still overlapped, sealing tightly. Gently roll the dumplings from one end to the other, starting from the left side, creating a flower shape. Repeat with the remaining dumpling wrappers and fillings to create 8 rose dumplings in total.
  4. Heat 1 tablespoon of sesame oil in a medium pan over medium-high heat. Add the dumplings to the pan and cook for 2 minutes, until the bottoms begin to brown. Add a splash of water to the pan and cover with the lid. Steam for 10 minutes. Remove the lid and drizzle with the remaining tablespoon of sesame oil. Cook on low heat for 3 minutes.
  5. Make the sauce: In a small bowl, combine the rice vinegar, soy sauce, and chili oil.
  6. Remove the dumplings from the pan and serve with the sauce on the side.
  7. Enjoy!




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