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Rose dumplings 餃子ローズ
5 from 30 votes

Rose dumplings 餃子ローズ

Rose dumplings combine pork, cabbage, and green shallots wrapped delicately in gyoza wrappers arranged in a rose shape. The filling is seasoned with ginger juice, sake, soy sauce, and sesame oil to give it a balanced savory flavor. These dumplings are pan-fried with water added for steaming, resulting in a slightly crisp bottom with a tender, juicy interior. The folded wrappers create a visually appealing and delicious bite sized dumpling suitable for a special appetizer or meal addition.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 serves
Calories: 621 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Japanese

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

    Cup of Yum
  1. Chop the cabbage and green shallots finely. Sprinkle 1/2 tsp of salt over it and leave it for about 5 minutes.
  2. Squeeze out the excess water from the cabbage and shallots. Place them in a mixing bowl. *3
  3. Add the pork mince and all sauces to the bowl and mix them together till the mince becomes a bit sticky.
  4. Place one wrapper on a chopping board and wet one side edge with water and overwrap with another wrapper.
  5. Repeat the same with two more wrappers (altogether 4).
  6. Spoon about a heaped teaspoon amount of the pork mixture onto the centre of each gyoza wrapper.
  7. Wet the edge of the wrappers with water with your finger and fold them in half from the right-hand side.
  8. Seal and close up the gyoza wrapper firmly and roll them up from one side.
  9. 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.
  10. 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.
  11. Pour 1/4 cup of water into the pan and put a lid on it to steam the gyoza for about 5 minutes.
  12. 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

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%)

Nutrition Facts

Serving: 4 serves

Amount Per Serving

Calories 621

% 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.