Rose Dumplings

Rose Dumplings

1. Wash the pork, peel and cut into small pieces and 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 onion;

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 meat filling in the middle of the dumpling wrapper, don't put too much, it will be more difficult to roll after it is too much;

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

8. Roll it up from the left to the right, the opposite direction 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 all made into rose dumplings, steamed in a cold water pot, steamed on high heat for 25 minutes, or you can use the method of pan-fried buns to fry;

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

12. I made 16 sets of dumplings, not enough for one person, so delicious.