Rose Dumplings

Method

Place the cabbage leaves on a cutting board and remove the white ribs and discard. Finely chop the green leafy parts. Set aside.

In a large bowl, combine the minced pork and beef using your hands (put on gloves if you like).

Mix in the finely chopped napa cabbage, soy sauce, ginger, garlic, spring onions, sugar, and season with salt and pepper to taste. Mix well until thoroughly combined.

(You can test the mix by cooking a small teaspoon of the meat on a frying pan drizzled with oil. Taste and adjust seasoning as necessary.)

Now it is time to shape the dumplings. Place a large cutting board and a small bowl filled with water on your countertop. Make sure the cutting board is completely dry.

Place a dumpling wrapper in the middle left side of the cutting board.

Dip your fingertip in the bowl of water and moisten the edges of a dumpling wrapper. Lay another dumpling wrapper over the right edge so that it overlaps by 1.5 cm (like fallen dominos), press the overlapping part down firmly and then moisten the edges of this wrapper. Repeat with two more wrappers, for four in total.

Using a small spoon, place about a teaspoon of filling onto the center of each dumpling wrapper. Fold the wrapper over from top to bottom, making sure that edges are still overlapped, and the wrappers are sealed tightly. You should have 4 connected stuffed dumplings that resembles a centipede in shape. Pick up the left most edge of the first dumpling and carefully roll the dumpling chain to the other end on the right. This will create a flower shape. Do not roll the dumplings too tightly, otherwise the filling will bust out. Moisten the final edge and stick it to the rose securely to prevent it from unraveling. Place the rose dumpling on a plate and cover with a slightly damp kitchen towel to keep moist. Repeat with the remaining dumpling wrappers, placing each on the plate under the damp towel as you progress. You should have 7-8 rose dumplings in total.

Place a deep saucepan over medium high heat and drizzle with 1 Tbsp of neutral oil. Carefully place in the dumplings and allow to cook for 2-3 minutes, moving them slightly to prevent sticking. Once the bottoms are slightly brown, add the 80mL of water and cover. Steam the dumplings for 13-14 minutes. The wrappers will look translucent in color and shiny.

Remove from heat and place on a serving plate. Brush tops with sriracha dipping sauce if you like or serve the sauce on the side. Serve immediately.