Here is a dumpling recipe like no other! Rose dumplings are not just delicious but also look stunning. Have you ever seen a prettier dumpling? They are a perfect crowd-pleaser for any occasion or event.
The good news is that they are way easier to make than you would think, and actually easier to create than ordinary gyoza. Let’s make it for Thanksgiving!
What is a Rose Dumpling?
Rose dumpling is Gyoza made into the shape of a Rose flower. It is also known as flower dumplings and gyoza rose. Rose dumplings look glamorous and make any table look radiant for any occasions and events. Surprisingly it is easier to make than you think.
How to shape dumplings into a Rose
Although it looks complicated to make them into the shape of a rose, it is actually easier and quicker than shaping ordinary gyoza dumplings. Because unlike shaping traditional gyoza, pleating is not required. 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.
Filling ingredients for the dumpling recipe
Fillings are usually made from finely chopped cabbage, green onion, garlic chives, and ground meat of beef or chicken, and ground pork. You could also use prawn too. If you want to make it vegetarian or vegan, tofu can be used as well.
The sophisticated flavours in this recipe are made from sake, soy sauce, ginger, garlic and garlic chives. If you don’t have sake, substitute with Chinese wine (Shaoxing wine), or dry sherry.
Dumplings always call for good quality wrappers. To save my time and energy, I usually use ready-made, store-bought dumpling wrappers. I buy Japanese wrappers because I’ve found that Japanese gyoza wrappers are thinner than Chinese dumpling wrappers.
Chinese wrappers are good for boiled and steamed dumplings. Japanese wrappers are good for pan-fried to achieve a crispy and crunchy outside.
They are available from Asian/Japanese grocery stores, or supermarkets nowadays. The one in the above photo is the one I used this time. It was a Chinese dumpling wrapper.
How do I know? I know it from the written characters. Japanese wrappers have a thickness of about 1mm (0.04inch) whereas Chinese wrappers are about 2mm (0.08inch). I rolled them one by one making them thinner. If you can’t access them easily, you can make your own here.
How to cook Rose Dumplings?
When Japanese say “Gyoza”, they are usually referring to pan-fried gyoza. Gyoza is classified by how it’s cooked, pan-fried (yaki gyoza), deep-fried (age gyoza), boiled (sui gyoza). Rose dumplings are suited for pan-fried. And because rose dumplings are thicker than ordinary gyoza, it needs to be cooked longer to cook thoroughly.
My goto dipping sauce is soy sauce + rice vinegar + chilli oil. The golden ratio of those ingredients is five:four:one. So five parts soy sauce, four parts rice vinegar, and one part chilli oil. You can find different variations in this post.
How long will these dumplings store?
Generally speaking, the wrapper will absorb the moisture of filling and get soggy over time. So it is best served freshly made. But if you are going to make bulk and keep them for later, make sure you remove as much water as possible when you make filling. Also, place individual rose dumplings separate from others so they don’t stick together.
Place each one on a flat tray and cover with cling wrap then freeze them. Once they are frozen, you can put them all together in a ziplock bag and keep in the freezer. They will keep for about a month. You don’t need to thaw them, so just put them straight to a pan to cook them.
Other dumpling recipes to check out
- Gyoza – authentic Japanese recipe
- Homemade Japanese gyoza wrappers
- Pan fried Gyoza with crispy lattice coating
- Gyoza soup
- Avocado shrimp deep fried gyoza
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- 32 Gyoza wrappers *1
- 200 g pork mince
- 150 g cabbage
- 2 tbs chopped green shallots
- 1 tsp ginger juice
- 1 tbs Sake *2
- 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. *3
- 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 evaporate. Turn off the heat and serve the gyoza on a plate.