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Rose Shape Dumplings

Delicious Pork and Shrimp Dumplings made into Roses. Makes around 24-30 dumplings

Course: chinese, dinner, lunch
Cuisine: Chinese
Keyword: chinesenewyear, dumplings, mincepork, shuijiao, wanton
Servings: 6 people
  • 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
  1. 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.
  2. 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
  3. Spread a little ( NOT TOO MUCH if not your rose dumplings are gonna be HUGE) on the middle of each dumpling wrapper.
  4. Dap the top of each wrapper with a little water
  5. 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
  6. Starting from the far left or right, roll the wrappers with meat filling all the way to the other end
  7. Dap a bit of water to the ends to seal the rose.
  8. You can spread the top of the rose to make them look more like petals.
  9. 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.

  10. 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.
  11. Serve hot with vinegar and a little chilli oil
Recipe Notes

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.