Chinese•indulgent
Rose Dumplings
Dai Ga Si Faan recipe - Chinese
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 27 dumpling wrappers (1 package, makes around 9 roses)
- 2 green onions, chopped (for garnish)
- 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
- 3 cups Chicken broth
- 2 slice ginger
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
Instructions
- 1
Combine all the ingredients for the pork dumpling filling in a bowl and mix until well combined and sticky.
- 2
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.
- 3
Steam the dumpling roses for 8-10 minutes or until dumplings are fully cooked through.
- 4
In a pot, combine all the soup ingredients and bring to a simmer.
- 5
Place the steamed dumpling roses in serving bowls. Pour the hot soup over the dumplings, garnish with chopped green onions, and serve immediately. Enjoy!