A beautiful, easy, fast and super tasty rose dumpling with juicy beef filling to make your Valentine’s day extra special. Instead of dying, overpriced roses, you might want to consider THIS edible rose. This recipe is here to express your love to the one you love, capture their heart through their palette.
February is a busy month! Super bowl is coming up this weekend, then Valentines day crashes with Chinese new year. Since not everyone celebrates Chinese new year, this is a fun recipe for both occasions.
There are the people who go out to nice restaurants for dinner on Valentines day, which is super hot. But for new-ish couples, nothing is more intimate than a candlelit dinner at home- it’s a chance to really get to know one another in their territory. Cooking for others can be a lot of pressure, that’s why something easy, fool-proof like this rose dumpling is perfect.
Pork is a more common choice of meat when it comes to dumplings, but I’m in the beef center here and I understand that a lot of people seems to not enjoy pork (my dad). Since beef is much easier to get, and I’ve already written another dumpling filling recipe for pork (See PORK AND CABBAGE DUMPLINGS), here comes the beef!
You can use however lean or fatty ground beef you like for this recipe, but fattier beef obviously creates more flavor and helps make the dumplings juicier. Adding onions to the beef also helps retain moisture and create a subtle sweetness to the filling- SUPER TASTY. If you’re not a big fan of cilantro, try replacing it with green onions or finely chopped celery. But my family loves the taste of cilantro, it’s quite unexpected when it comes to a dish like this.
This recipe makes 11 roses if rolled with 3 dumpling wrappers for 1 rose(2 wrappers for the last one). You can also make smaller roses with just 2 dumpling wrappers, but I think the roses look fuller with three. Try not to layer too much filling on the wrappers, it’ll be easier to roll, prettier and less likely to explode. If the rose has trouble staying shut, dab a bit of water at the edge and “glue” it shut.
Depending on the equipment you have, there are two options on cooking these beautiful roses. Steam it, or pan fry it. I love steaming these, I simply think it looks cuter with these bamboo steamer, sets the mood and I love the smell of bamboo added to these rose dumplings. Oh, it also retains the juices better. If you’re steaming these dumplings in bamboo steamers and using cotton, reusable liners like I am, brush the bottom of the dumplings with oil before setting them on the liner to prevent sticking.
If you don’t have steamers and prefer the pan-fry method, it is the same as my post GYOZA WITH CRISP SKIRT. Add only water instead of flour mixture if a crisp skirt isn’t wanted.
- 1-1/4 C Flour
- 1/2 C Warm Water
- 1/8 t Salt
Cilantro Beef Filling
- 1/2 lb Ground Beef
- 1-1/2 TBsp Soy Sauce
- 1/2 TBsp Sugar
- 1/2 tsp Ground White Pepper
- 1/2 T Sesame Oil
- 1/3 C Cilantro Chopped
- 1/2 Small Onion Finely Chopped
- 1/4 C Water or Broth
- Mix all the ingredients together and let sit for 5 minutes for the flour to soak up the moisture
- Knead the dough until smooth, about 5 mins
- Cover and let the dough rest for 10 mins (up to 1 hour) to loosen up
- From here you can choose one of the following methods to shape your wrapper
- Using a rolling pin or a pasta machine Roll all of the dough to 2-3mm(1/8") thick cut them into shape with a mug, or any round-shaped cup that's roughly 6.5cm(2.5") in diameter. You'll be making less than 32 wrappers with this method as there will be leftover strips of dough.
- Evenly divide the dough into 32 small pieces: Divide the dough into 4 equal portions. Taking one portion out at a time, divide each into 2, twice. Making 8 little dough out of each quarter, each dough roughly weighs 6 grams. Roll them out individually to 6.5cm(2.5") in diameter, 2-3mm(1/8") thick with a rolling pin or a pasta machine. Cover the dough you're not working on with a towel so they don't dry out
- Dust generously with flour/ corn starch
- Dust each wrapper generously with flour or corn starch if you're stacking them up, or they will stick miserably together.
- Mix together with fork or chopsticks until sticky1/2 lb Ground Beef1 1/2 TBsp Soy Sauce1/2 TBsp Sugar1/2 Tsp Ground White Pepper1/2 TBsp Sesame Oil
- Add 1/4 C Water, 1TBsp at a time and keep mixing until absorbed
- Add the finely chopped onion and cilantro, mix well.
Making the Rose
- Lay three dumpling wrappers down, each overlapping 1/2" over the other, dab water on the bottom wrapper where the wrappers intersect.
- Smear the beef filling over the top half of the wrappers. Try to keep it thin so the rose looks delicate, not chunky.
- Fold the bottom half of the wrappers over the top to create a chain of semi-circle.
- Roll the dumplings from one side to the other to create a rose. Repeat with the remaining wrappers and filling.
Steaming the Dumplings
- Bring some water to boil, set a steam rack on top and steam the dumplings for 10 minutes. See notes for frying the dumplings instead if you don't have a steam rack.
- Serve with soy sauce, or add some spice with homemade mala hot sauce.
- The Pan frying method is the same as my post GYOZA WITH CRISP SKIRT. Add only water instead of flour mixture if a crisp skirt isn't wanted.
- You can also use store-bought dumpling wrappers for these.
- See PORK AND CABBAGE DUMPLINGS or MOM’S SPECIAL VEGAN DUMPLINGS for other filling options.
- See MALA HOT SAUCE | 秘製淑油麻辣醬 for hot sauce recipe to add to your soy sauce.
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