Rose Dumplings

Jo Malone Dumplings

I had the pleasure to create these rose dumplings in honor of Jo Malone's rose collection. So pretty and easy to make.

Ingredients

Makes 7-8 dumplings

  • 2 large napa cabbage leaves, trimmed, green parts only (about 35g) finely chopped
  • 100g beef mince
  • 100g pork mince
  • 2 tsp soy sauce (12g)
  • 1 tsp ginger, grated (6g)
  • 1 large clove garlic, grated (6g)
  • 1 spring onion, very finely chopped (25g)
  • 1/2 tsp white sugar
  • Sea salt, to taste
  • 4 good grinds of freshly ground black pepper from a pepper mill

 

  • 32 round eggless dumpling wrappers
  • 1 Tbsp neutral oil, for cooking
  • 80mL water

 

  • Sriracha dipping sauce to serve

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.

Browse all recipes

Social media

@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

•
•
•
•
#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography6 hours ago via Instagram
@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
•
•
•
•
#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird5 days ago via Instagram
Loading