How to make Rose Shaped Dumplings that are generously
stuffed with meat and almost too pretty to eat
I was inspired to make dumplings/ wanton once again after being bombarded by all the mouthwatering pictures on social media. Those plump little pockets pictures cant seem to escape my mind. That silent voice behind my head is telling me to do something about it. And so I did! Infact it was because my mum texted me to make some of the dumplings that I decided too.
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Since Mothers Day was just round the corner, I decided to make her some dumplings (instead of a cake/ dessert) which I always bake every Mothers Day! Something different that I hope she appreciates. Since I wasn’t gg to “decorate” a cake, I decided to upp the dumplings a notch by making them into beautiful rose shape. Finally the birth of Rose shape dumplings. So what do you think?
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I think they are pretty for sure ( for special occasions) but if you’re trying to eat them as part of a normal meal, 1-2 of those blobs will keep you full.. Like really Full.
These rose shape dumplings are essentially 4 normal dumplings joined together. I tried to stuff one whole dumpling into my mouth but it just couldn’t fit. It pays to be overly generous with the fillings.
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Making your own Rose Shape dumplings from Scratch
Yes! Homemade dumplings are always the best! Once again you can alter the ingredients to your liking and stuff as much ingredients in one. That’s the beauty of cooking. Making your own dumplings are pretty easy. You just need a mixture of ground pork, chopped shrimps, chestnuts, mushrooms, soy sauce, cornflour and wanton/dumpling wrappers.
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Preparing the meat filling
- A mixture of ground minced pork, cornflour, chopped mushrooms/chestnut and shrimps
- Add 2 tsp of light soy sauce and 1 tbsp of sesame oil
- Add 1 tbsp or oyster sauce
- Mix thoroughly.
It’s pretty hard to make a bad dumpling but its pretty easy not to make a good looking one. Hahha does that make sense.. Anyway if you’re wondering how I made these rose shape dumplings, I have the full step by step instructions noted down specially for you! HURRAYYYY…
Assembling your Rose Dumping
5) Place one sheet of round dumpling wrapper (If you can only buy square ones, you can cut them into round using these round cutters) on the board. Dap a little water on the right side of the wrapper and stick another wrapper on top. Continue this process until you have 4 wrappers overlapping each other in total
6) Spread a little ( NOT TOO MUCH if not your rose dumplings are gonna be HUGE) on the middle of each dumpling wrapper.
7) Dap the top of each wrapper with a little water
8) Flip the bottom part of the wrapper over to the top and press tightly to stick the 2 wrappers together to form a semi circle. Press to seal in the edges
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9)Press the dumplings to flatten a little so it’s easier to roll
10)Starting from the far left or right, roll the wrappers with meat filling all the way to the other end
11) Dap a bit of water to the ends to seal the rose.
12) You can spread the top of the rose to make them look more like petals.
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I’ve tried to make the roses with 3 wrappers but you’ll just end up with lesser folds aka lesser petals. Not really that impressive. Best would be to skim down on the filling so you end up with a decent rose that isn’t too massive. Note that the more filling you put, the longer the cooking process.
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I pan fried the dumplings (Base) with a little oil. And then steamed them for a good 15 mins-20 mins.
Garnish with spring onions to serve. For the dip, I just use a little chilli oil mixed with vinegar. Simple yet satisfying. If you’re looking for something fancy to wow your friends or family, you can try this at home . It takes abit more effort putting together compared to a sweet rose but the efforts are worth it! (Check out my awesome Rose dessert collection) made outta fruits or fondant.
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Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious photos if you make them!
Delicious Pork and Shrimp Dumplings made into Roses. Makes around 24-30 dumplings
- 300 g ground mince pork
- 250 g shrimps chopped into bite size
- 80 g raw water chestnut chopped
- 100 g mushrooms chopped
- 2 tbsp cornflour
- 2-3 tsp light soy sauce
- 2 tsp sesame oil
- 1 tbsp oyster sauce Or more
- 2 packets of dumpling wrappers
- Vinegar
- Chilli oil
- Spring onion Garnish
- 1 cup chicken stock (for each batch of wanton to be cooked). I cooked 3 batches in total so 3 cups in total
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Mix minced pork, shrimps, water chestnut , mushrooms, sesame oil, corn flour, oyster sauce and light soy sauce in a big mixing bowl until well mixed.
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Place one sheet of dumpling wrapper on the board. Dap a little water on the right side of the wrapper and stick another wrapper on top overlapping the previous wrapper. Continue this process until you have 4 wrappers overlapping each other in total
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Spread a little ( NOT TOO MUCH if not your rose dumplings are gonna be HUGE) on the middle of each dumpling wrapper.
-
Dap the top of each wrapper with a little water
-
Flip the bottom part of the wrapper over to the top and press tightly to stick the 2 wrappers together to form a semi circle. Press to seal in the edges
-
Starting from the far left or right, roll the wrappers with meat filling all the way to the other end
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Dap a bit of water to the ends to seal the rose.
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You can spread the top of the rose to make them look more like petals.
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Heat a pan with a little oil and place 8 dumplings in the pan (or lesser depending on the size of your pan) to get this golden brown crust at the bottom.
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Pour 1 cup of chicken soup/ stock into the pan. Cover with the lid and steam the dumplings for 15-20mins until dumplings are soft.
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Serve hot with vinegar and a little chilli oil
I’ve tried to make the roses with 3 wrappers but you’ll just end up with lesser folds aka lesser petals. Not really that impressive. Best would be to skim down on the filling so you end up with a decent rose that isn’t too massive. Note that the more filling you put, the longer the cooking process.
