Romanticize your dining table with these beautiful steamed rose dumplings! Filled with a savory, umami, and nutritious tofu beetroot mixture, these dumplings not only look spectacular but also taste amazing. Perfect for a special occasion or just to make your everyday meal a bit more magical.
Ingredients
- 27-30 dumpling wrappers (makes 9-10 rose dumplings)
- 12 oz extra firm tofu
- 1 small beetroot, finely grated
- 1 scallion, chopped
- 3 oz shiitake mushrooms, chopped
- 1 tbsp arrowroot powder or cornstarch
- 1 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 2 tbsp coconut aminos
- Pinch of white pepper
- Cooking oil
Directions
- Prepare the Filling:
- Chop the scallion and shiitake mushrooms, peel and finely grate the beetroot.
- In a large nonstick pan, heat a drizzle of oil and fry the scallions.
- Crumble the tofu into the pan and cook for 3-4 minutes to remove most of the liquid.
- Add the shiitake mushrooms, rice vinegar, soy sauce, coconut aminos, and white pepper. Stir to mix.
- Add the grated beetroot and continue to stir until most of the liquid is gone.
- Sprinkle in the arrowroot powder and quickly stir to combine. The mixture should stick together well. Transfer to a dish.
- Assemble the Dumplings:
- Take one dumpling wrapper and wet the bottom edge with your finger.
- Lay another wrapper next to it, overlapping the edges. Repeat with a third wrapper.
- Add 3-4 teaspoons of filling along the line of wrappers and fold them in half.
- Starting from one corner, carefully roll to the opposite corner to form a rose shape. Gently open up the “petals” with your fingers.
- Transfer to a lined steaming basket and repeat with the remaining wrappers and filling.
- Steam the Dumplings:
- Bring water to a boil under the steaming basket.
- Once steam starts coming out, steam the dumplings for 10 minutes.
Enjoy your beautiful and delicious rose dumplings! 🌹
Would you like any tips on making the perfect dumpling wrapper or any other vegan dim sum recipes?
