20 minutes
15 minutes
20 Dumplings
Rose Shaped Pork & Shrimp Dumplings using Wei-Chuan USA Dumpling Wrappers 🌹 how pretty are these? They’re simple to make once you see how it’s folded & rolled. These could be the perfect dish for Mother’s Day. Do you know anyone who’d prefer rose dumplings over real roses?? 🧑🍳❤💐
In a large bowl, add ⅓ Pound Ground Pork, ¼ Pound Shrimp, finely chopped Cabbage, finely chopped Green Onions, ½ Teaspoon Grated Fresh Ginger, 1 grated Garlic Clove, 2 Teaspoons Sesame Oil, 1½ Teaspoons Soy Sauce, 1 Tablespoon Water, ½ Teaspoon Sea Salt, 1 Teaspoon Corn Starch and stir to combine.
Keep the dumpling wrappers covered with a damp paper towel so they don’t dry out. Attach 4 dumpling wrappers together with a dab of water on the edges. Place about 1 Teaspoon of filling into center of each wrapper. Wet the edges of the wrappers and fold each wrapper over, press on the edges to seal tightly.
If you want to create pink colored roses, mix pink food coloring with a little water and paint the tops of the dumplings. Roll the dumplings from one end to the other, creating rose shape and seal it at the end. Repeat with the remaining filling and wrappers.
Heat 1 Tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the dumplings to the pan and cook for 2 minutes, until the bottoms begin to brown. Add ½ Cup Water to the pan and cover with the lid, turn down to medium heat. Steam for 10 minutes. Remove the lid and cook on med-low heat for 3 minutes or until the water in the pan has evaporated and the bottom of the dumplings are crispy.
Serve immediately & Enjoy!
59
11
Buns8
Dessert7
Dry Food1
Dumplings19
Egg Rolls5
Entrée9
Gyoza8
Hot & Spicy8
Meal15
Meat & Seafood5
Mini Buns5
Noodle2
Shells & Wrappers16
Snacks32
Soup5
Spring Rolls10
Vegetarian6
Wontons4
