Tianjin-style Stuffed Rose Dumplings

Ingredients

While the original Polish Róża karnawałowa is typically made with a different filling and served with a different sauce, the Tianjin-style Stuffed Rose Dumplings adapt the concept of the rose-shaped dumplings and infuse them with Tianjin flavors. The filling is modified to include minced pork, shrimp, and aromatic vegetables, and the dumplings are steamed instead of baked. The dipping sauce is also adjusted to complement the Tianjin-inspired flavors. We alse have the original recipe for Róża karnawałowa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (100g) minced pork 1/2 cup (100g) minced pork
• 1/2 cup (100g) shrimp, peeled and deveined 1/2 cup (100g) shrimp, peeled and deveined
• 1/4 cup (40g) finely chopped cabbage 1/4 cup (40g) finely chopped cabbage
• 2 tablespoons finely chopped scallions 2 tablespoons finely chopped scallions
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger 1/2 teaspoon grated ginger
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Dipping sauce: Dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon chili oil 1 teaspoon chili oil
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, warm water, and salt. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the minced pork, shrimp, chopped cabbage, scallions, soy sauce, Shaoxing wine, sesame oil, grated ginger, and white pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough towards the center, creating a rose-like shape.
5. 5.
   Steam the dumplings in a steamer for about 15 minutes, or until the dough is cooked through and the filling is tender.
6. 6.
   While the dumplings are steaming, prepare the dipping sauce by combining soy sauce, rice vinegar, chili oil, sesame oil, and sugar in a small bowl. Stir until the sugar is dissolved.
7. 7.
   Serve the Tianjin-style Stuffed Rose Dumplings hot, accompanied by the dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to peel and devein the shrimp before using them in the filling. Remove the tails for a smoother texture in the dumplings.

Tips & Tricks

• To achieve a more vibrant color, you can add a small amount of beetroot juice to the dough mixture.
• If you prefer a spicier dipping sauce, you can increase the amount of chili oil according to your taste.
• Experiment with different fillings such as mushrooms, water chestnuts, or bamboo shoots to add variety to the dumplings.
• Ensure the dough is rolled thin enough to allow for easy folding and shaping of the rose dumplings.
• Steaming the dumplings over high heat will help maintain their shape and prevent them from becoming soggy.

Serving advice

Serve the Tianjin-style Stuffed Rose Dumplings as an appetizer or as part of a dim sum feast. They pair well with a variety of Chinese teas, such as jasmine tea or oolong tea.

Presentation advice

Arrange the Stuffed Rose Dumplings on a serving platter, allowing their beautiful rose-like shapes to be showcased. Garnish with a sprinkle of finely chopped scallions or a small edible flower for an elegant touch.