These rose-shaped dumplings are perfect for any special occasion. Homemade dumplings are folded into a rose flower shape and then pan-fried so they have crispy bottoms. They make a great presentation.
Instead of gifting a bouquet of flowers, how about making these rose-shaped dumplings? These are great for Valentine’s Day, Mother’s Day and many other special events.
Mother’s Day is this Sunday, so I wanted to make a special recipe to celebrate the occasion.
The process is very similar to the homemade dumplings I’ve shared in the past, with the main difference being the folding technique.
How to Make Rose Shaped Dumplings
- First, instead of wrapping a single dumpling, you prepare four dumplings. The dumpling skins need to overlap.
- After adding the filling, all of the dumplings need to be tightly sealed while still connected.
- Then, you start on one end and roll up until you reach the other end.
- When you stand your dumpling roll upright, it should look like a rose with the sealed edges of each of the dumplings looking like rose petals.
Rose Dumpling Wrapping Tips
- Keep the filling to a minimum. Usually, I like to make very plump dumplings full of filling, but to make rose-shaped ones, use no more than 1 tsp of filling. Otherwise, when you start to roll up the dumpling, the filling will get squeezed out and will cause your dumplings to fall apart.
- Make sure to tightly seal each dumpling. Run your fingers across the edges several times and press down to make sure that your dumplings are tightly sealed, or they will open up while folding.
- Once the dumplings are folded, they need to be cooked within about 30 minutes or placed in the freezer. If they are kept out too long, the moisture from the filling will break down the dumpling wrappers.
- 2 packages round dumpling wrappers
- 2 tbsp cooking oil
- 1 lb ground pork
- 1 cup thinly sliced napa cabbage
- 1 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 garlic clove minced
- ½ tbsp minced ginger
- ¼ tsp ground white pepper
- 2 tbsp sesame oil
- 1 large egg
- 1 ½ tbsp low sodium soy sauce
- 1 tsp rice vinegar
- ¼ tsp sugar
- 1 garlic clove minced
- ½ tsp sesame oil
- ¼ tsp chili oil
- Combine all the dumpling filling ingredients into a large bowl and stir until everything is evenly mixed and well combined.
- Open a packet of dumpling wrappers and put a stack near you. Place a small bowl filled with water next to it. Place your bowl of filling within arm's reach.
- For step by step photos of how to fold the dumplings, please refer back to the post. Place four dumpling wrappers in front of you, letting them overlap 3/4 of an inch. Add 1 tsp of filling into the center of each wrapper. Dip one of your fingers into the bowl of water and then run it along the edges of the wrappers so that you moisten the entire outer edges. The water will act as a glue when you seal.
- Fold the wrapper closed into a half-moon shape, while maintaining the overlap. Seal the half-moon shape and make sure the seal is tight by running your fingers and applying pressure several times around the edges.
- Starting on one end, begin to roll up the dumplings until they are fully rolled up. Moisten the end of the roll with water and then press that edge into the roll to seal your rose. Repeat with remaining dumplings.
- Place finished dumpling roses in a single layer on a baking sheet and place into freezer while you continue folding. This will keep the dumpling wrappers from breaking down as they will only hold up for about 30 minutes at room temperature once the filling has been added.
- To cook dumplings, add 2 tbsp of cooking oil to a large nonstick skillet and bring to medium heat. When oil is hot, place 10 dumplings into your skillet. (Dumplings should be cold or room temperature, but not frozen solid.) Cook for about 2 minutes or until bottoms of the dumplings turn a golden brown. Add 1/4 cup of water to your skillet and place a lid over your skillet, letting the dumplings steam to fully cook. Let the dumplings cook for about 5 minutes. Remove lid and allow any excess water to evaporate and dumpling bottoms to crisp up again. Serve immediately with dumpling sauce.
- To make the dumpling sauce, add all ingredients and whisk to combine.
- You can make the rose dumplings ahead of time and freeze the uncooked dumplings. If you plan on making ahead, place the folded rose dumplings in a single layer (not touching each other) on a baking sheet and place into freezer. Freeze for several hours until dumplings are frozen solid. Once frozen solid, you can remove the dumplings and store them in freezer bags.
- When ready to cook, do not defrost the dumplings. Instead, cook them from frozen state. The cooking method will be the same, but you will need a little more water and longer steaming time. After cooking the bottoms until golden, add about ½ inch of water to your skillet. Cover with lid and let dumplings cook until water is mostly evaporated. Remove lid and let the remaining water evaporate.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.