Go Back
rose siu mai

Rose Siu Mai

The rose siu mai is a concept of two of my favourite things in life - siu mai and flowers. Here, each petal is slightly open with the filling revealed between the layers. Isn't it so pretty?
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 2 hours 40 minutes
Servings: 20 dumplings
Course: Brunch, Dim Sum
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 300 g all purpose flour
  • ½ tsp turmeric
  • ¼ tsp kosher salt
  • 170 g hot water
Filling
  • ½ lb ground pork
  • ½ lb shrimp peeled, deveined, finely chopped
  • ½ tbsp sesame oil
  • 2 green onions finely chopped
  • ½ tbsp ginger minced
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ½ tsp white pepper
  • cornstarch for dusting

Equipment

  • Bamboo Steamer
  • Parchment Paper
  • Pasta Roller
  • Circle Cookie Cutter 3 inch

Method
 

Make the dough:
  1. In a medium bowl, whisk flour, turmeric and salt; then pour in hot water. Using a dough hook of a mixer, knead until the dough comes together for a few minutes. Roll dough into a ball and cover with plastic wrap. Rest at room temperature for one hour.
Make the filling:
  1. Combine all filling ingredients and mix until evenly combined. Refrigerate until ready to fill the dumplings.
Assembly:
  1. Dust work surface with cornstarch and unwrap the dough. Divide into four portions. Take out one portion and cover the other portions with plastic wrap. Feed dough through the thickest setting of the pasta roller. Dust dough with more cornstarch as needed with each pass, until dough is fairly thin. I pass it up to the thinnest or second thinnest setting. Allow sheets to dry for 15 minutes before cutting into 3 inch circles. There should be enough dough for about 75 wrappers.
  2. To form a rose, place three dumpling wrappers side by side with edges overlapping ¼ inch. Dab a little water where the edges meet so it sticks together. Spread a heaping tablespoon of filling along the middle. Fold wrappers in half and roll dumpling up into a tight coil. Dab a little water at the end to seal the coil. Repeat with remaining wrappers and filling.
  3. Bring water to a boil. Line bamboo steamer with parchment paper and arrange rose siu mai inside. Do not overcrowd the steamer. Cover the steamer and steam for 7 minutes or until filling is cooked. Enjoy!

Notes

If you don't want to make the dough from scratch, you can buy wonton wrappers at your local Asian grocery store and cut into rounds. 
Did you make this? Tag @cookwith.chopsticks and #cookwithchopsticks to share or leave a comment on the blog!