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 your love. See note for other filling options.
Course: Appetizer, Beef, Main Course, Main Dish, Noodles, Side Dish, Snack
Cuisine: Asian, Chinese, Taiwanese
Cilantro Beef Filling
1/2tspGround White Pepper
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.