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Japanese Gyoza Rose! What a clever idea! I have seen a lot of apple rose recipes but I would have never thought to make roses with Japanese gyoza!? I saw gyoza roses when I was browsing online just before Mother’s Day.
I wanted to share this with Chopstick Chronicles’ readers for Mother’s Day. Mothers’ Day has gone for this year, but this gyoza rose can be used for other occasions like birthdays and it still looks glamorous and makes any table look radiant for any event.
I have shared Lattice gyoza recipe on Chopstick Chronicles and Japanese gyoza dumpling recipe on Food Fanatic blog, where I contribute my recipes. In terms of shaping dumplings, I think this rose way is easier and quicker than shaping and pleating traditional gyoza. You don’t need to do the difficult pleating to the gyoza wrappers and you can shape 4 wrappers at once by just folding in half and rolling from one end. Just be careful to seal the every end so that any delicious juice from the dumpling meat does not escape while being cooked.
I used 4 wrappers to make one Gyoza rose. So you can easily over eat since one rose is equal to 4 regular gyoza. My daughter and I got so excited to eat this and did definitely overeat. My daughter cooked plain rice for us to eat with the gyoza, which filled the house with a really delicious aroma and it mixed so well with the fragrance from the Japanese gyoza rose. We were so hungry in the house full of delicious aroma, but my daughter waited so patiently till I finish to shoot photographs for the blog. After I ate a whole one Gyoza rose, I realised, “Wait, it is 4 Gyoza in one rose!!” No wonder we feeling full already….. You can easily over eat so be warned.
My daughter then whinged about dipping sauce. She usually eats gyoza with ponzu but we did not have it. So stay tuned, I will share homemade ponzu sauce recipe soon.
how to make Gyoza rose recipe
- 32 Gyoza wrappers Store bought
- 200 g pork mince
- 150 g cabbage
- 2 tbs chopped green shallots
- 1 tsp ginger juice
- 1 tbs Sake
- 1 tsp soy sauce
- 1/4 tsp salt
- pepper to taste
- 1 tbs sesame seed oil
- 1/4 cup of water
Chop the cabbage and green shallots finely. Sprinkle 1/2 tsp of salt over it and leave it for about 5 minutes.
Squeeze out the excess water from the cabbage and shallots. Place them in a mixing bowl.
Add the pork mince and all sauces to the bowl and mix them together till the mince becomes a bit sticky.
Place one wrapper on a chopping board and wet one side edge with water and overwrap with another wrapper.
Repeat the same with two more wrappers (altogether 4).
Spoon about a heaped teaspoon amount of the pork mixture onto the centre of each gyoza wrapper.
Wet the edge of the wrappers with water with your finger and fold them in half from the right-hand side.
Seal and close up the gyoza wrapper firmly and roll them up from one side.
Wet the end of one side of the gyoza rose to close the gyoza. Repeat this step with 28 wrappers to make 8 gyoza roses altogether.
Heat some oil in a frying pan over medium heat and place the gyoza in the pan and let the bottom of the rose brown.
Pour 1/4 cup of water into the pan and put a lid on it to steam the gyoza for about 5 minutes.
Take the lid off and let the water evaporateTurn off the heat and serve the gyoza on a plate.