Rose Shaped Dumplings

twoplaidaprons.com

Judy

subheading: For the dumpling wrappers (if making your own):

2 cup all-purpose flour , spooned & leveled (about 120g)

¾ cup hot water (about 175ml)

½ teaspoon Kosher salt

2 teaspoon beatroot juice , or more as needed (optional for coloring)

subheading: For the dumpling filling:

6 ounce green cabbage , finely chopped (about ⅙ of a medium cabbage)

½ medium carrot , peeled & finely chopped

¼ small yellow onion , finely chopped

2 fresh shiitake mushroom , finely chopped

⅓ block firm tofu , crumbled & squeezed dry (about 5oz)

1½ Tablespoon soy sauce

½ Tablespoon Shaoxing rice wine (optional)

¾ teaspoon kosher salt , and more as needed

1 teaspoon toasted sesame oil

1 large egg (optional as a binder)

oil , as needed for cooking

subheading: For the dumpling dipping sauce:

2 Tablespoon soy sauce

2 Tablespoon water

1 Tablespoon rice vinegar

¾ Tablespoon granulated sugar

¼ teaspoon toasted sesame oil , or to taste

¼ teaspoon pepper flakes , or to taste

Directions at twoplaidaprons.com

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