Rose dumplings 餃子ローズ
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 serves
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Calories
621 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Japanese
Rose dumplings 餃子ローズ
Description
Rose dumplings 餃子ローズ are crafted using layers of gyoza wrappers filled with a minced pork mixture that includes finely chopped cabbage, green shallots, ginger juice, sake, soy sauce, sesame oil, and seasonings. The cabbage is salted and squeezed to remove excess moisture before mixing with the pork, which helps keep the filling moist but not watery. This mixture is spooned into layered wrappers folded and rolled into a rose shape.
Cooking involves pan frying the shaped dumplings over medium heat, then adding water to steam them, ensuring the bottoms crisp up while the inside filling cooks through and remains juicy. The unique construction creates a compact, rose-like presentation that is as charming visually as it is flavorful.
These dumplings can be served as an appetizer or main dish. They pair well with soy-based dipping sauces. Their shape also lends itself nicely to presentations for gatherings or special occasions. Handling the cabbage moisture well is essential to avoid sogginess.
For freezing, remove as much water as possible from the cabbage mixture to maintain texture after thawing. You can substitute sake with Chinese wine or dry sherry if unavailable.
Ingredients
- 32 gyoza wrappers *1
- 200 g pork mince
- 150 g cabbage
- 2 tbs shallots green, chopped
- 1 tsp ginger juice
- 1 tbs sake *2
- 1 tsp soy sauce
- 1/4 tsp salt
- black pepper to taste
- 1 tbs sesame oil
- 1/4 cup of water
Instructions
- 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.
Notes
- Use either store-bought or homemade gyoza wrappers for best results.
- Substitute sake with Chinese cooking wine or dry sherry if necessary.
- Remove excess moisture thoroughly from the cabbage and shallots, especially if freezing dumplings, to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 91g | 30% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 1135mg | 47% |
| Potassium | 332mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 15mg | 17% |
| Calcium | 93mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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