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Rose Dumplings

by Saki Yamada

Ingredients

for 8 dumplings

  • 32 sheets dumpling wrappers

Filling

  • 3.5 oz (100 g) shrimp
  • 3.5 oz (100 g) ground pork
  • 1 oz (25 g) chinese chive, minced
  • 2 teaspoons sake
  • 1 teaspoon sugar
  • salt
  • 2 teaspoons soy sauce
  • 1 teaspoon ginger, grated
  • 1 clove garlic, grated
  • ⅓ cup (80 mL) water
  • 1 tablespoon sesame oil

Dumpling Sauce

  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • chili oil, to taste

Preparation

  1. Roughly chop the shrimp.
  2. Combine ground pork, shrimp, sake, sugar, and salt in a medium bowl. Mix with your hands until well-combined.
  3. Add the soy sauce, ginger, garlic, and Chinese chives. Mix well.
  4. Apply water on the right edge of a dumpling wrapper, then layer on 3 more wrappers.
  5. Scoop a spoonful of filling onto the middle of each dumpling wrapper.
  6. Make a flower shape: wet the top edges of the dumpling wrappers and fold the dumplings half from top to bottom, then roll up from left to right.
  7. Apply water to the end and seal. Repeat with the remaining wrappers and filling.
  8. Heat a bit of oil in a medium pan over medium heat and lay the dumplings in a single layer. Cook for 2 minutes.
  9. When the dumplings start to brown on the bottoms, pour in the water and cover.
  10. Steam for 10 minutes.
  11. Take off the lid and pour the sesame oil in the pan.
  12. Reduce the heat to low and cook for 3 minutes, until dumpling wrappers are crispy.
  13. Combine the vinegar, soy sauce, and chili oil to taste in a small bowl.
  14. Enjoy!
 
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