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.


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


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.

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@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

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@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at - link in bio!
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