Rose dumplings

Hot to make beautiful Rose dumplings with step by step photos and a video

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the cabbage and green shallots finely. Sprinkle 1/2 tsp of salt over it and leave it for about 5 minutes.

Step 2

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.

Step 3

Place one wrapper on a chopping board and wet one side edge with water and overwrap with another wrapper.

Step 4

Repeat the same with two more wrappers (altogether 4).

Step 5

Spoon about a heaped teaspoon amount of the pork mixture onto the centre of each gyoza wrapper.

Step 6

Wet the edge of the wrappers with water with your finger and fold them in half from the right-hand side.

Step 7

Seal and close up the gyoza wrapper firmly and roll them up from one side.

Step 8

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.

Step 9

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.

Step 10

Pour 1/4 cup of water into the pan and put a lid on it to steam the gyoza for about 5 minutes.

Step 11

Take the lid off and let the water evaporate. Turn off the heat and serve the gyoza on a plate.

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