Rose dumplings 餃子ローズ

Method12 steps · about 30 min

1. 1

   Step 1: Finely chop the cabbage (150 g) and green shallots (2 tbs). Sprinkle with the measured ¼ teaspoon salt and leave for about five minutes.

   Salt cabbage and green shallots · 5 minUses 150 g cabbage · 2 tbs chopped green shallots · 1/4 tsp salt

   
2. 2

   Step 2: Squeeze out the excess water from the cabbage and shallots. Place them in a mixing bowl. *3

   Uses Salted chopped cabbage and green shallots

3. 3

   Step 3: Add the pork mince (200 g), ginger juice (1 tsp), sake (1 tbs), soy sauce (1 tsp) and pepper (to taste) to the squeezed vegetables. Mix until the mince becomes slightly sticky.

   Uses Squeezed chopped cabbage and green shallots · 200 g pork mince · 1 tsp ginger juice · 1 tbs Sake (*2) · 1 tsp soy sauce · pepper to taste

   
4. 4

   Step 4: Lay one wrapper on a board, moisten one side edge with a little sealing water and overlap a second wrapper onto it.

   Uses First two gyoza wrappers · Water as needed to seal wrappers

5. 5

   Step 5: Overlap two more wrappers in the same way to make one chain of four.

   Uses Two overlapping gyoza wrappers · Two more wrappers for the first rose · Water as needed to seal wrappers

   
6. 6

   Step 6: Use about one-eighth of the prepared filling for this rose, placing a heaped teaspoon along the centre of each of the four wrappers.

   Uses Four-wrapper chain for the first rose · One-eighth of the prepared pork-vegetable filling

7. 7

   Step 7: Wet the edge of the wrappers with water with your finger and fold them in half from the right-hand side.

   Uses Filled four-wrapper chain · Water as needed to seal wrappers

   
8. 8

   Step 8: Seal and close up the gyoza wrapper firmly and roll them up from one side.

   Uses Half-folded filled wrapper chain

9. 9

   Step 9: Moisten and seal the end of the first rose. Repeat the four-wrapper filling, folding and rolling with the remaining twenty-eight wrappers and filling to make eight roses total. Keep uncooked filling and finished raw roses cold until cooking.

   Uses First rolled rose dumpling · Remaining twenty-eight wrappers · Remaining seven-eighths pork-vegetable filling · Water as needed to seal wrappers

   
10. 10

    Step 10: 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.

    Uses Eight assembled raw rose dumplings · 1 tbs sesame seed oil

    
11. 11

    Step 11: Carefully add the measured ¼ cup steaming water and cover. Steam about five minutes, then check the thickest pork-filled centres reach at least 71°C (160°F) with a food thermometer. These thick roses may need longer; continue covered steaming as needed rather than judging only by browned bottoms.

    Steam Gyoza · 5 minUses Rose dumplings with browned bottoms · 1/4 cup of water

12. 12

    Step 12: Remove the lid and let remaining bath water evaporate until the bottoms are crisp. Turn off the heat and serve the eight roses, two per serving.

    Uses Steamed thoroughly cooked pork rose dumplings