Rose Dumplings
Juicy, aromatic chicken filling sealed in delicate dumpling wrappers, shaped into a rose, and steamed to perfection. Growing up, dumplings held a special place in my diet. I remember observing my grandma wrapping them in the kitchen, storing them in the freezer, ready to be transformed into quick lunches for weeks to come. Dumplings are highly customizable because you can make as many as you desire. Whether you’re feeling particularly hungry or just need a small snack, you can adjust the quantity accordingly. My grandmother would always ask for my exact quantity, ensuring that I had exactly enough to make me full. If your love language includes food, you have to try these rose-shaped dumplings for Valentine’s Day.
What are dumplings?
Dumplings come in a wide variety of styles and flavors. In Chinese cuisine, they consist of a savory filling made of meat, vegetables, or a combination of both inside of a piece of thin dough. They can be cooked in various ways, including steaming, boiling, deep frying, pan frying, or air frying. Dumplings in Chinese are called “jiaoxi” but they may also be called “goete” or “suijiao”depending on their preparation method. The wrappers are filled with proteins such as pork, shrimp, or chicken. While dumplings can be enjoyed anytime, they also hold a special place in celebrations, like for Lunar New Year. They symbolize good fortune and prosperity due to their gold bar and coin purse-like appearance.
- Jiaozi: Jiaozi is a broad term for Chinese dumplings.
- Suijiao: Boiled dumplings that are served dry or in a chicken or pork bone based broth.
- Goēte: Pan-fried dumplings (potstickers) are pan-fried on one side until crispy and then steamed to finish cooking.
Dumplings typically contain the same components but can vary greatly in appearance due to their wrapping styles. The most common include the half moon or pleated shape, which looks just like the dumpling emoji! Other easier techniques include the envelope, triangle, and coin purse.
Why This Recipe Works
Dumplings are such a good recipe to learn because of how versatile they are. They can be adapted by filling, shape, or cooking technique. Pan-fry them for a crispy texture, or boil them for a soft and chewy bite. Due to their cost effectiveness, dumplings are a humble food. Despite their simplicity, they can be elevated by changing their wrapping technique. The simplest method is folding them in half into a half moon.
If you combine three or four pieces of half moon dumplings, you can roll them into a spiral to create a rose. I personally prefer using no more than three wrappers per dumpling to prevent it from being too bulky. The rose dumpling is ideal for both Lunar New Year and Valentine’s Day celebrations, especially since sometimes they may fall on the same date. When making rose dumplings, remember that each piece consists of three dumplings, making it more substantial in terms of serving size.
Special Ingredients
What type of protein do I need for dumplings?
In my recipe, I’ve chosen ground chicken thighs for their perfect balance in texture, which contributes to their juiciness. If you have a preference for proteins other than chicken, you have the option to substitute with ground pork, peeled and deveined shrimp, or even a combination of both. Ground chicken is pretty easy to find at the meat section prepackaged at the grocery store. When working with whole pieces of boneless chicken thighs, you can prepare it for dumplings by finely grinding it. You can achieve this by using a food processor or with two sharp knives for chopping. This step is key in achieving an even texture throughout the filling.
What are dumpling wrappers?
Dumpling wrappers are made of a simple mixture of wheat and water, resulting in a flexible dough. They typically come in that square or round forms. For traditional ones, you have a choice between two types: Shanghai Style or Northern Style. Shanghai style are made with wheat-flour. They have a white and smooth appearance, and a round shape measuring around 3.5 inches in diameter. Northern style wrappers are similar except that they are slightly thicker, resulting in a fewer number of wrappers. I personally prefer the Shanghai style for both boiled and pan fried dumplings.
For rose-shaped dumplings, you’ll need round wrappers. If you’re only able to find square ones, you can use a circular cookie cutter to cut out rounds. Just be sure to adjust the amount of filling accordingly. The filling should not be leaking out of the wrappers once sealed. For some color, you may blot on diluted food coloring to the top of each dumpling on both sides before assembling them. If you do, use wrappers that are off-white instead of yellow to avoid muddying the colors.
How do I buy dumpling wrappers?
You can find them available for purchase at your local Chinese grocery store. American groceries store tend to be limited and usually only carry wonton wrappers which are square shaped. Here are my suggestions for selecting dumpling wrappers. When selecting dumpling wrappers, it’s best to choose the ones that are stored in the refrigerated aisle rather than the freezer section. Frozen wrappers tend to be more susceptible to cracking due to their higher water content, making the wrapping process a bit more challenging. Unfortunately, not all grocery stores maintain the freshness of their stock, and I’ve encountered instances where purchased wrappers developed mold just a week later – a situation that shouldn’t occur. Additionally, dumpling wrappers may start to become excessively dry, causing them to crack around the edges when folded. While technically still usable, they tend to result in chewier dumplings.
To steer clear of these issues, I highly recommend purchasing dumpling wrappers and using them within three days of purchase. When using them, remember to keep any remaining wrappers securely sealed in their original plastic packaging. This practice helps prevent them from drying out, ensuring your dumplings turn out just right. Be sure to check for any traces of black or green mold.
How do I make dumpling wrappers?
While making your own dumpling wrappers at home is an option, it’s not always the most efficient choice in terms of time and cost. Using all-purpose flour and water, you may find that the taste and color don’t quite match the store-bought ones. Achieving the perfect roundness and thinness of commercial wrappers can also prove to be a pretty tricky to do at home. Also, ensuring the ideal level of firmness to prevent breakage and maintain their shape can be a real challenge.
What is toasted sesame oil?
Toasted sesame oil is made from pressing roasted sesame seeds. The seeds are toasted before being pressed to create the oil, giving it a deeper and more intense flavor than regular sesame oil. It has a lower smoke point than regular sesame oil making it more appropriate to use as a finishing oil. In other words, it should not be used for deep-frying. However, one notable exception is the use of toasted sesame oil in Taiwanese 3 Cup Chicken (Taiwanese Basil Chicken).
What is white pepper powder?
White pepper is derived from the same plant as black pepper, but is harvested at a different stage and has a white or gray appearance. It is often used in Chinese, Vietnamese, and French cuisine, and can be purchased finely ground into a powder or whole. White pepper has a milder and less complex flavor compared to black pepper, with a slightly earthy and musty taste. It is commonly used as a seasoning in dishes such as soups, stews, and marinades. Unlike black pepper, white pepper does not visibly speckle the food, making it a good choice for dishes that require a smooth appearance.
Chinese white pepper powder is widely available in Asian grocery stores and can also be purchased online. It is important to note that white pepper should be used sparingly, as its flavor can easily overpower other ingredients if used in excess. I use white pepper in many recipes such as: Shrimp Dumplings (Har Gow), Wontons with Spicy Chili Oil, Wonton Soup with Pork and Shrimp.
What is Shaoxing cooking wine?
Shaoxing wine (Shao-hsing, Shaohsing wine) is a type of Chinese rice wine that is made by fermenting glutinous rice, water, and wheat. It contains a very small percentage of alcohol that evaporates when exposed to heat, so its primary function is to add flavor. The taste and aroma of Shaoxing wine are similar to that of sherry. I find it to be a great ingredient to use with chicken or pork, as it helps to purify any unpleasant flavors of the protein while also adding a fragrant aroma to the dish.
What is soy sauce?
Soy sauce is a popular condiment used in many Asian dishes, and it comes in several different varieties. Generally, when a recipe calls for soy sauce, it is referring to light or premium soy sauce, which are essentially the same thing. This type of soy sauce has a lighter color and more delicate flavor compared to other types like dark soy sauce or tamari.
- What is Light Soy Sauce (Premium Soy Sauce)?
- Made from a combination of soybeans, wheat, water, and salt. The mixture is fermented for a period of time to develop its characteristic savory and slightly sweet taste. It’s important to note that different brands may have slightly different flavor profiles, so it’s a good idea to taste-test various brands to find the one that works best for your taste preferences.
- What is Reduced Sodium Soy Sauce?
- A lower-salt alternative to traditional soy sauce. This type of soy sauce is made by reducing the amount of sodium in the product, often by as much as 50% or more. This makes it a healthier choice for those who are watching their sodium intake or trying to reduce their overall salt consumption. Reduced-sodium soy sauce still has the same savory umami flavor as traditional soy sauce, but with a milder and less salty taste. It is commonly used in cooking, especially in dishes that require a lot of soy sauce. Additionally, this type of soy sauce can be used as a dipping sauce or a marinade for meats and vegetables
Special Equipment
What type of steamer is needed?
There are several types of steamers that can be used to steam food. In my original steamed buns recipe video, I’m showcasing a versatile pan that does come with a convenient steamer basket. While it may seem like a great all-in-one solution, it’s important to consider some drawbacks when using this pan for steaming. One of the primary concerns is the difficulty in gauging water levels within the pan and its small water capacity. This limitation poses a real risk of overheating, potentially resulting in burnt food and, ultimately, permanent staining of the pan. To ensure your cooking experience is hassle-free and your cookware remains pristine, I highly recommend exploring some alternative options:
- Bamboo Steamer: If you have ever dined at a dim sum restaurant, you have most likely seen this before. It is an affordable choice in Chinese cuisine. It is made with bamboo trays with a lid on top that can be layered and stacked with more trays. The steam rises from the boiling water in the bottom pot and cooks the buns placed in the trays above. Bamboo steamers are optimal due to their high efficiency in trapping steam. This quality allows for the use of less water and minimizes the risk of burning. Be sure to monitor the water levels. Continue adding water as needed.
- Tiered Metal Steamer Pot: Similar to bamboo steamers, metal tiered steamers consist of stacked metal trays with a lid. They offer the advantage of being more durable and easier to clean. Tiered metal steamer pots, while not space-saving due to their bulkiness, are exceptionally durable and can last a lifetime. The only downside is that they are not as effective at retaining steam, which leads to a longer cooking time and requires more water.
- Improvised Steamer: If you don’t have a dedicated steamer, you can create an improvised steamer using a large pot with a tight-fitting lid and a heatproof wire rack or a few heatproof bowls. Place a small amount of water in the pot, set the heatproof rack or dishes above the water level, and cover the pot with the lid.
- Cons
- Limited space: The improvised steamer setup may have limited space, making it challenging to steam larger quantities of food at once.
- Inconsistent results: Without precise control over the steaming process, you may experience inconsistency in the texture and doneness of your food.
- Limited capacity: The size of the steamer insert may limit the quantity of food you can steam at once, especially for larger gatherings or meals.
- Cons
What is parchment paper?
Parchment paper is primarily used in baking to prevent pastries from sticking to the pan during baking. Sticking can result in breakage if the pastries are forcefully released. In Chinese cuisine, it is often used as a liner in a steamer basket for sticky foods such as steamed buns or dumplings. Its non-stick characteristics make it a great choice to line the bottom of your vessel with for a smooth surface and a hassle-free clean up. You can find parchment paper in various forms and varieties such as bleached or unbleached. You’ll want to use one that fits perfectly at the bottom of your cooking vessel without scrunching up at the edges.
Rose Dumplings
Equipment
- Chef's knife
- Grater
- Mixing Bowl
- Spatula
Ingredients
- 1 lb ground chicken or pork
- 3 scallions
- 1 tsp fresh ginger
- 1 egg white
- 1 tbsp soy sauce
- 1 tbsp Shaoxing cooking wine
- 2 tsp toasted sesame oil
- 1/2 tsp fine sea salt
- 1/4 tsp white pepper powder
- 1 package round Shanghai-Style dumpling wrappers
Instructions
Prep
- Trim the roots off of the scallion and slice into thin rings.
- Scrape ginger skin using a spoon or knife. Grate.
Filling
- Combine ground chicken, scallions, ginger, egg white, cooking wine, soy sauce, sesame oil, sugar, and white pepper. Mix throughly with a spatula.
Assemble
- Place a dumpling wrapper on the counter. Dampen the top edge and overlap another wrapper next to it, repeating once more.
- Add 2 tsp of filling to the center of each wrapper.
- Moisten half of the wrapper and fold into a half-moon shape. Seal well. Repeat with the remaining wrappers.
- Dampen the top edge and roll into a spiral to seal. Repeat the process.
Cook
- Prepare a steamer basket lined with parchment paper. Set a pan over the stove with an adequate amount of water.
- Steam the dumplings with the lid of the steamer basket covered until the internal temp reaches 165°F / 74°C, approx. 15 mins. If you've tried this recipe, please click to add a rating and leave a comment below! And if you enjoyed it, don't forget to give it a five star rating and share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶
Notes
* Use round wrappers to achieve the rose shape. If you’re only able to find square ones, you can use a circular cookie cutter to cut out rounds.
* You may also use 4 wrappers per rose but you’ll end up with less dumplings.
* Keep the wrappers and the assembled dumplings sealed to prevent them from drying which prevents hardening and cracking.
* This can work with any filling like veggie or pork and shrimp. Just make sure it’s finely ground.
