The holiday 20/10 dedicated to women is approaching, so do you have any plans for that meaningful day? If not yet, let’s spend a few minutes with TasteVN to explore 3 ways to make rose-shaped dumplings that are not only eye-catching but also delicious, making anyone’s heart flutter. Let’s get into the kitchen and prepare that steamed dish right away!
1. Rose-shaped dumplings with meat filling
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Preparation
40 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Rose-shaped dumplings with meat filling Serves 4 people
All-purpose flour 100 gr Ground pork 100 gr Gấc fruit 1 fruit (500gr) Shallots 2 bulbs Green onions 5 gr Common seasoning a little (salt/pepper/sugar/MSG/seasoning powder)
How to choose fresh ingredients
How to choose fresh pork
- To choose fresh pork, you should buy pork that is pink or light red, feels elastic to the touch, with firm meat fibers and no sliminess.
- Avoid choosing pork that is pale in color or too dark, and meat that has a foul smell.
How to choose fresh and delicious gac
- You should choose gac fruit that is round and uniform, with large spikes, intact and not cracked. You can press it with your hand; if the fruit is not too hard or too soft, you can choose to buy it.
- Intact gac will be preserved longer; note when selecting gac fruits with cracks on the surface, they often spoil quickly within the next 1 – 2 days.
- You should choose gac fruits with an orange outer skin and red flesh inside; when cut, you will see the gac divided into 5 segments.
Tools for preparation
Steaming tray, knife, bowl,…
How to make rose-shaped dumplings with meat filling
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Mix the filling
Chop green onions and shallots finely and add them to the minced pork along with a little salt, sugar, monosodium glutamate, seasoning powder, and ground pepper according to your family’s taste. Mix everything well and let it sit for about 10 – 15 minutes to absorb the flavor.
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Preparation of Gấc
Cut the gấc in half to remove all the red seeds inside. You can use a spoon to mash the seeds evenly to get the red skin that surrounds the gấc seeds.
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Mixing and kneading the dough
Add 100g of flour, a little salt, 30ml of water, and 2 teaspoons of cooking oil, then mix the ingredients well. Continue to add the gac color and mix until the dough forms a smooth ball, no longer sticky.
Take the dough and place it on a clean table or cutting board and start kneading. Use your hands to push the dough out long, fold it in half, then push it out again and fold it back, repeating this action for about 10 – 15 minutes.
Note:
- You should not add all the water at once, but add it gradually while mixing to better control the dough’s stickiness.
- If after kneading for a while you still find the dough dry, you should add a little water and continue kneading.
- To achieve the best dough, after kneading, you should wrap the dough tightly with plastic wrap and let it rest for about 2 hours before starting to roll it out.
How to store unused gac
- You can separate the gac flesh and remove all the seeds, put all the gac flesh into a blender, divide it into plastic bags, and freeze it for later use. When using, thaw it at room temperature.
- Take the gac flesh and mix it with 1/2 – 1 cup of white wine, a little cooking oil, and remove all the seeds, then put a sufficient amount for one use into a sealed container and place it in the freezer for later use.
- You can try taking the gac pulp, mixing it with a little sugar, steaming it in a water bath, and then placing it in the refrigerator to use in the next few days.
- In particular, you can try to sauté the gac flesh and seeds separately, then mix both together with a little salt, let it cool, put it into a jar, and finally add a layer of cooking oil on top to preserve it for a long time.
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Roll the dough and shape the wrapper
Sprinkle a little flour on the cutting board, place the dough on top and start using a rolling pin to roll it out as thin as possible. Take a glass of appropriate size, press the rim of the glass firmly onto the thin layer of dough to get a piece of the wrapper.
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Wrap the dumplings
Continue to sprinkle a little flour on the cutting board, then stack the pieces of the wrapper on top of each other with the second piece overlapping one-third of the first piece, and continue stacking until you have 5 pieces in a long line.
Use a spoon to take a portion of the filling and spread it along the length of the wrapper, fold the dumpling wrapper in half and start rolling it up until all the wrapper is used up.
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Steaming the dumplings
Place the dumplings in a steaming basket, set it in an electric rice cooker with about 300ml of water, and turn on the cooking mode for 10 minutes, then you can take the dumplings out.
Tip: You can use a steamer or a regular pot to steam them; just make sure to use the same steaming method for a similar duration.
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Final product
The dumpling shaped like a rose is incredibly cute, featuring a natural reddish-orange color from the gac fruit, with the meat filling seasoned just right, creating a harmonious blend of colors and flavors. You can try pairing it with dipping sauces like soy sauce, chili sauce, etc.; it will definitely be very appealing.
2. Rose-shaped dumplings with shrimp filling
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Preparation
40 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients to make rose-shaped dumplings with shrimp filling Serves 3 people
Wheat flour 280 gr Tapioca flour 1/2 tablespoon Shrimp 400 gr Duck eggs 2 eggs Green onions 2 stalks Cooking oil 1 tablespoon Common seasonings A little (Seasoning salt/ salt/ sugar)
How to choose fresh and delicious shrimp
- Fresh, good shrimp usually have a transparent shell, while dark-colored shells indicate that the shrimp are dead.
- When held, the shrimp should feel strong and healthy, able to jump far, with the shell joints tightly attached to each other, flexible, and not separating.
- You should limit buying shrimp that feel slimy, have a curved shape, and are soft, especially if the tail is spread out, as these shrimp have been injected with chemicals to become fatter or have been left too long, making them unappetizing.
Tools needed
Round molds (4 different sizes, each mold 1cm apart), steamer set, pot, gas stove, bowl,…
How to make shrimp-filled rose dumplings
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Prepare and pound the shrimp
First, wash the shrimp briefly with water to clean, then peel the shell by hand, remove the head, and use a toothpick to remove the vein on the back.
Next, use a knife to crush it, then put it in a mortar to grind it finely.
Tip: To save time, you can use a blender to grind the shrimp, but when pounded, the shrimp will be chewier.
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Seasoning
Using the same mortar with the shrimp, add 2 chopped green onion stalks, 1/2 teaspoon of sugar, 1 teaspoon of seasoning powder, 1/3 teaspoon of salt, and 1 tablespoon of cooking oil, and mix well with a spoon to dissolve the seasonings together.
Then, add 1/2 tablespoon of tapioca flour and the remaining green onions, and mix well again.
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Dough kneading
Next, you crack 2 duck eggs into a bowl and use chopsticks to stir until the eggs are beaten.
Then, you take a mixing bowl and add 280g of tapioca flour, 1/3 teaspoon of salt, and the beaten duck eggs, mixing well with a spoon.
At the same time, you slowly add 450ml of water, kneading the dough until it becomes a homogeneous mass and no longer sticks to your hands.
Finally, you cover it with plastic wrap and let the dough rest for 20 minutes.
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Rolling dough
Once the dough has risen, place it on a flat surface like a cutting board, and use a rolling pin to flatten it. Then, use round molds of 4 different sizes to cut the dough into shapes.
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Wrapping the dumplings
Next, you place the dumpling wrappers on top of each other in order from largest to smallest, overlapping about 2/3 of the piece in front.
Then, evenly sprinkle the shrimp filling over all 4 pieces of dough, fold the dumpling wrapper in half with your hands, and finally roll it up.
You just need to continue this process until you run out of dough and shrimp filling!
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Boiling the dumplings
You place the steamer on the stove with 300ml of water in the bottom compartment and all the wrapped dumplings in the top compartment, cover it, and steam over medium heat for about 7 – 10 minutes.
When the dumplings are slightly cooked, turn off the heat and take them out. At the same time, place another pot on the stove with 500ml of water and bring it to a gentle boil. When the water is bubbling, add all the steamed dumplings and boil for about 7 – 10 minutes.
When the dumpling skin becomes clearer and no longer opaque, they are cooked, so turn off the heat and serve on a plate to enjoy!
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Final Product
The rose-shaped shrimp dumplings are truly irresistible! Just a casual glance is enough to make anyone unable to look away!
Each “flower” has a soft skin, wrapped around a chewy, flavorful filling, it’s truly wonderful! With a bowl of spicy dipping sauce, it guarantees to be “fantastic”.
3. Vegetarian Rose-shaped Dumplings
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Preparation
40 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for making vegetarian rose-shaped dumplings For 4 people
Dumpling flour 250 gr Butterfly pea flower extract 100 ml Vegetarian ham 50 gr Wood ear mushrooms 2 pieces Pickled mustard greens 50 gr Onion 1/2 bulb Vegetarian seasoning 1 teaspoon Cooking oil 3.5 tablespoons Sugar/ground pepper a little
How to choose fresh and delicious ingredients
How to choose good wood ear mushrooms
- Currently, there are 2 types of wood ear mushrooms widely sold in the market: fresh and dried. However, the dried type is more popular as it is easier to prepare and much safer.
- In addition, you should choose wood ear mushrooms that are dark amber in color, slightly shiny, large ears, not too small, and observe that the base has few small mushrooms growing.
- It is advisable to limit buying wood ear mushrooms that are too dark in color as they tend to become soft and lose their crispness after processing.
Suggestions for buying vegetarian ham and delicious pickled mustard greens
- You can easily find vegetarian ham and pickled mustard greens at supermarkets, markets, or stores specializing in vegetarian ingredients. However, it’s best to choose a reputable place to ensure the health of your whole family!
- For convenience and speed, you can also browse e-commerce sites to order and have it delivered to your door.
- Additionally, if you have time, you can also make pickled mustard greens and vegetarian ham right at home using the extremely simple recipe below from TasteVN!
Tools needed
Steamer set, rolling pin, knife, cutting board, plate,…
How to make vegetarian rose dumplings
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Chop the ingredients finely
First, the vegetarian ham you bought should be diced finely with a knife. The pickled mustard greens should be rinsed with water 1 – 2 times, then drained and cut into thin strips.
At the same time, soak the wood ear mushrooms in 100ml of water for 45 – 60 minutes. When the mushrooms have softened, drain the water, remove the stems, and cut them into bite-sized pieces.
Finally, peel the onion and chop it finely.
How to soak wood ear mushrooms properly
- To avoid stimulating harmful substances in the mushrooms, do not soak them in hot water.
- Additionally, during the soaking process, once the mushrooms are soft, they are ready, and only soak for a maximum of 3 hours.
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Knead the dough
Next, take a bowl and add 250g of dumpling flour and 1.5 tablespoons of cooking oil, then mix well with a spoon.
Then, gradually add 100ml of boiling butterfly pea flower extract and 100ml of filtered water, using your hands to knead the dough for about 20 minutes, until the dough becomes a uniform and smooth ball.
Finally, cover with plastic wrap or a clean towel and let the dough rest for about 20 minutes.
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Stir-fry the filling
At the same time, you place a pan on the stove with 2 tablespoons of cooking oil heated over medium heat. Once the oil is hot, add 1/2 onion, finely chopped, and sauté until fragrant.
Next, add the vegetarian ham, using a flat spatula to stir-fry for 2 minutes, then add the remaining 50g of pickled mustard greens and the chopped wood ear mushrooms, continuing to stir-fry for another 3 minutes.
After that, season with 1 tablespoon of sugar, 1 teaspoon of vegetarian seasoning, and 1/2 teaspoon of ground pepper, stir well for another 2 minutes, then adjust the seasoning to taste, turn off the heat, and transfer to a bowl to cool.
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Roll out the dough
Once the dough has rested, divide it into 4 equal parts, and use a rolling pin to roll the dough thin. Then, use a glass to gently press down to create round wrappers.
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Packing the dumplings
Next, add a moderate amount of filling into the dough wrapper, and use your hands to pinch the edges together to form a five-petal shape.
Then, continue to roll each petal inward, and use your hands to tightly pinch the part where the dough and filling meet to secure the flower petals.
Just keep doing this until you completely use up all the filling and dough!
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Steaming the dumplings
Place a steamer on the stove with 400ml of water in the bottom and bring it to a boil over high heat. Once the water is boiling, add all the dumplings you just packed into the upper compartment, then reduce to medium heat and steam for about 15 – 20 minutes.
When you see the dough become translucent, it means they are cooked, so turn off the heat and serve the dumplings on a plate!
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Finished Product
From the very first glance, the vegetarian rose-shaped dumplings will immediately make everyone feel “restless”!
Each purple flower looks truly eye-catching, plus it has a soft, chewy skin that blends perfectly with the rich filling, which is undeniably delicious to the point of “tingling”.
How to store dumpling wrappers
- If there are leftover dumpling wrappers, place them in a sealed plastic bag and put them in the refrigerator’s cool compartment, which can be used for the next 2 – 3 days.
- To store them for a longer time, you should place them in the freezer, where they can be kept for about 1 month. When using, just thaw them for 30 minutes.
I hope that through this article, you can confidently showcase your skills by making 3 ways to make rose dumplings that are super wonderful for the upcoming October 20th holiday! The delicious and attractive flavors will surely make you forget the way back!
