This Valentine’s Day, skip the flowers and surprise your loved one with rose-shaped dumplings instead! These rose dumplings take a little time to make, but they’re so worth the effort—beautiful to look at and even better to eat. I’m using my favourite dumpling filling with minced pork and shrimp, but feel free to use it for any dumpling recipe.
ingredients for rose dumplings:
- 27 dumpling wrappers (1 package, makes around 9 roses)
- 2 green onions, chopped (for garnish)
My favourite pork dumpling filling:
- 200g minced pork
- 120g shrimp, chopped
- 2 green onions, chopped
- 1/2 cup coriander, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 3 dried shiitake mushrooms, soaked and rehydrated (keep soaking liquid)
- 2 tbsp reserved mushroom water/ regular water
- 2 tbsp cornstarch
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing cooking wine
- 2 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
Dumpling soup:
- 3 cups Chicken broth
- 2 slice ginger
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
steps:
- Combine all the ingredients for the pork dumpling filling in a bowl and mix until well combined and sticky.
- Lay 3 dumpling wrappers slightly overlapping in a line. Spoon the dumpling filling along the centre where. Fold the bottom edge upward over the filling, then roll from one end to form a rose shape. Pinch the bottom to seal.
- Steam the dumpling roses for 8-10 minutes or until dumplings are fully cooked through.
- In a pot, combine all the soup ingredients and bring to a simmer.
- Place the steamed dumpling roses in serving bowls. Pour the hot soup over the dumplings, garnish with chopped green onions, and serve immediately. Enjoy!
tips for making rose dumplings:
- Use Thin Dumpling Wrappers – Thin wrappers fold and layer more easily to make petal-like edges. If they’re too thick, the dumpling can look bulky and won’t hold its shape as well.
- Don’t Overfill – A small amount of filling goes a long way! Too much filling makes it harder to roll and can cause the dumplings to break apart during cooking.
- Steam the Dumpling – Steaming ensures the dumplings cook evenly while keeping their shape, but for a gorgeous contrast in texture, lightly pan-fry the base afterward for a golden, crispy bottom.
check out more dumpling recipes:
Rose Dumplings
9
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
27 dumpling wrappers (1 package, makes around 9 roses)
2 green onions, chopped (for garnish)
- My favourite pork dumpling filling:
200 g minced pork
120 g shrimp, chopped
2 green onions, chopped
1/2 cup coriander, chopped
2 cloves garlic, minced
1 tsp ginger, minced
3 dried shiitake mushrooms, soaked and rehydrated (keep soaking liquid)
2 tbsp reserved mushroom water/ regular water
2 tbsp cornstarch
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Shaoxing cooking wine
2 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
- Dumpling soup:
3 cups Chicken broth
2 slice ginger
1 tbsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
1/2 tsp white pepper
Directions
- Combine all the ingredients for the pork dumpling filling in a bowl and mix until well combined and sticky.
- Lay 3 dumpling wrappers slightly overlapping in a line. Spoon the dumpling filling along the centre where. Fold the bottom edge upward over the filling, then roll from one end to form a rose shape. Pinch the bottom to seal.
- Steam the dumpling roses for 8-10 minutes or until dumplings are fully cooked through.
- In a pot, combine all the soup ingredients and bring to a simmer.
- Place the steamed dumpling roses in serving bowls. Pour the hot soup over the dumplings, garnish with chopped green onions, and serve immediately. Enjoy!
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