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.

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Social media

@judyjoochef Instagram profile imageWelcome to K-Viral Kitchen — where internet-breaking bites from Korea get the @judyjoochef treatment. 💥✨

Kicking things off with a personal fave: Pa-dak Jeon — a crispy spring onion & chicken pancake 🇰🇷 that’s equal parts crunchy, savory, and utterly craveable.

This dish went full viral after K-singer Lee Chan-won (@mee_woon_sanae) shared it on Korean TV — and trust me, one bite and you’ll be hooked too. Juicy chicken nestled into a spicy chili-studded batter, finished with fresh sexy scallions a tangy soy dipping sauce that sings.

📍 Ingredients via @koreafoodsuk 
🍳 Fried to perfection in my @hexclad go-to pan
💄 Glam by @jonesroadbeauty & @justbobbidotcom 
👩🏻‍🍳 Pro tip: Soak your scallions in ice water for that signature curl and drama— make them Sexy!

It’s comfort food with a crunch. Late-night munchies? Sorted.

#KviralKitchen #CrispyGoals #PaDakJeonPerfection #ScallionSwag #SeoulBites #JudyJooEats #DishesThatBrokeTheInternet #ChefLife #HexCladPartner #EasyKoreanFood #SnackAttack #LeeChanWonApproved #ASMRFood #StreetFoodStar #KRecipeReel #SeoulPlazaStyle4 hours ago via Instagram
@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood5 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes6 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar1 week ago via Instagram
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