Rose Dumplings

Name: Rose Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 64 sheets dumpling skin; 350g pork; 10g Green onion leaves; 10g Oyster sauce; 5g Corn oil; 2g salt

by Dragon Baby Chen Nuo (Chen Xiaoying)

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

It's not as good as going upside down, and it's not as delicious as dumplings. I love noodles, especially dumplings. For southerners, making dumpling wrappers by hand is a very technical job. Therefore, in most cases, I buy ready-made dumpling wrappers. Sometimes it is inevitable that I will buy too much. How to make reasonable use of it has become the primary problem of solving the inventory. There used to be a piece of dumplings. On the first day, there were more dumpling skins. The next day I bought meat and continued to chop the stuffing. As a result, there was more meat and I continued to make dumplings. Let's see how we deal with this extra dumpling wrapper. Tired of seeing traditional dumplings, then change to the pleasing rose dumplings, 0 skills, simple and easy to use, high-value rose dumplings.

Ingredients

Rose Dumplings

1. Wash the pork, peel and cut into small pieces, chop into minced meat, buy 7-point lean and 3-point fat pork, the minced meat tastes better

2. Wash the chives, remove the white segments, and cut into small pieces of green onions

3. Add salt, oyster sauce, corn oil, green onion to the minced meat

4. Use chopsticks to stir evenly in a clockwise direction. The meat is more chewy. Set aside the mixed meat filling.

5. Take 4 dumpling wrappers and stack them from left to right

6. Put a long row of minced meat in the middle of the dumpling wrapper, don’t put too much, it will be harder to roll when there is more

7. Cover the other side of the dumpling wrapper from right to left

8. Roll up from left to right, opposite to step 7

9. Dip a little water on the side of the rolled rose dumpling to make the dumpling skin stick together, and a beautiful rose dumpling is ready to bloom.

10. All the dumpling skins are made into rose dumplings, steamed in a cold water pot, steamed on high heat for 25 minutes, or fried

11. Steamed and served on a plate, served with a small plate of vinegar or light soy sauce, simple and delicious

Tips:
1. Pork is better if you buy 7 points thinner and 3 points fat. The minced meat tastes less woody
2. Don't put too much meat on the dumpling wrapper, it will affect the effect of the roll
3. The number of dumpling wrappers can be more or less. I personally think that 4 sheets are better.
4. If it is steamed in hot water, it will be steamed for about 15 minutes.