Except for pleated dumplings, these delicious Chinese morsels aren’t exactly eye candy. Until someone decided to make rose dumplings.
According to popular claims, the “rose dumpling” is a famous specialty of the White Rose Restaurant in Hoi An, Vietnam. But while White Rose Restaurant’s dumplings are indeed shaped like flowers, they don’t really look like roses.
So, who made the first rose-shaped dumpling? I don’t know. But, in our house, that would be my older girl, Sam. But she didn’t invent them. She saw the technique somewhere on the web and replicated it. The first (and only) time Sam made rose dumplings, I posted a photo on Instagram. No blog post though because we were so excited to eat them and they were gone so fast.
This is my version of the rose dumpling.
While Asian dumplings are usually bite-sized, these rose dumplings are larger than usual. One rose dumpling is actually three dumplings rolled together.
It starts with round dumpling wrappers arranged slightly overlapping. The filling is spread near the center and flattened.
The dumpling wrappers are folded to enclose the filling.
The bottom of the parcel is brushed with egg wash.
And the thing is rolled horizontally, jelly roll style.
So, that’s how the rose dumpling looks from the bottom.
And that is how they look from the top.
The rose dumplings are cooked like gyoza. Oil is heated in a frying pan, the dumplings are laid on the hot oil and the bottoms fry until browned and lightly crisp.
Water is poured in and the pan is covered tightly to create steam. By the time the water has dried out, the dumplings are done.
- 400 grams fatty ground pork
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped bell pepper
- 2 tablespoons finely chopped scallions
- 1/4 teaspoon minced garlic
- 1/4 teaspoon grated ginger
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame seed oil
- 24 round dumpling wrappers (about 3 inches in diameter), separated
- 1 egg (lightly beaten with one tablespoon water)
- 3 to 4 tablespoons cooking oil
In a bowl, mix together all the ingredients except the dumpling wrappers, egg and cooking oil.
Take three dumpling wrappers and lay them side by side slightly overlapping each other.
Take three teaspoonfuls of the filling and spread across the wrappers near the center. Flatten the filling lightly with your fingertips.
Fold over the wrappers to enclose the filling. Press to flatten some more but DO NOT press the edges of the wrappers together. Leave them open.
Brush egg wash on the bottom of the dumpling from one end to the other.
Starting with one end, roll the dumpling all the way.
Repeat until all the dumpling wrappers have been filled and rolled.
Heat the cooking oil in a wide frying pan.
Arrange the dumplings, bottom side down, in the hot oil. Make sure that they do not touch to prevent them from sticking to each other. Fry the dumplings until the bottoms are lightly browned.
Pour in boiling water to a depth of half an inch.
Set the heat to low and cover the pan tightly. Let the dumplings cook in the steam for 15 to 20 minutes. Resist the urge to peek. Removing the cover of the pan to see how the dumplings are doing will result in loss of steam. Leave them be and let the steam do its work. By the time the water has dried up, the dumplings should be cooked through.
To serve, arrange three to four dumplings on a plate. Drizzle with a little soy sauce and sesame seed oil. Sprinkle with finely sliced scallions. Serve the rose dumplings hot.