Beautiful and delicious “Rose Pan-Fried Dumplings” – said to be the proper way to enjoy dumplings
Rose-shaped pan-fried dumplings are super popular lately, and they really deliver on color, aroma, and flavor~ White Day on 3.14 is just around the corner, so hurry and learn to make these for the one you love (him, her, or even your pet)! Guaranteed to succeed on the first try. If you don’t want to read, just follow the pictures. Difficulty level: 0. The steps are very detailed—follow along and you’ll nail it in one go!
Ingredients
Steps
Use a meat grinder to grind the lean pork. If you find it troublesome, you can ask the butcher to grind it for you;
Finely chop the scallion, ginger, and garlic, and dice the carrot into small cubes. Set aside;
Add the chopped scallion, ginger, garlic, and carrot to the minced meat. Add a pinch of salt, a little extra chopped scallion, half a tablespoon of sugar, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon starch, and a small half bowl of water, then finally add salad oil (you can be a bit generous with the oil);
Stir evenly with chopsticks. Let it sit for 20 minutes to absorb the flavors for a better taste, though you can skip this step if you like;
While the filling is marinating, make the dipping sauce. Add minced garlic, half a tablespoon of sugar, 1 tablespoon light soy sauce, 2 tablespoons vinegar, and a suitable amount of chili oil with sediment. Stir well;
Take out the dumpling wrappers and overlap them one by one as shown in the picture. I tried it—6 wrappers make it too big; 4–5 wrappers are just about right;
Spread the filling on the overlapped dumpling wrappers. Don’t use too much filling, or it will be hard to roll and may burst open. Fold from top to bottom, then roll up from right to left. Seal the end with cold water;
You can use the remaining small amount of ingredients to make potstickers. As shown, put the filling in the center of the wrapper, fold it in half, and seal the edges with cold water. Now your beautiful rose dumplings and potsticker raw dough shapes are done!
Heat a pan over the stove until warm, then add a little oil (not too much or it will be greasy). Arrange the dumplings in the pan and pour in a small half bowl of water. Cover with a lid and pan-fry over a low flame (this is very important) until the water evaporates. Add another small half bowl of water, cover again, and cook until the water evaporates and the dumplings are done. Drizzle the prepared chili oil sauce over the cooked dumplings in a circular motion, then sprinkle chopped scallions on top. The potstickers are pan-fried in the same way, so I won’t repeat it one by one.
The finished photos were taken the first time I made these. Everyone was in a hurry to eat in the morning, so I didn’t get to take final plated shots! Hahaha, please make do with these. Thanks for viewing. O(∩_∩)O