Gorgeous and fun-to-make rose dumplings featuring a vibrant pink dough and a flavorful shrimp and pork filling. Pro tip: roll the dough super thin to achieve delicate petals.
1. Make the dough babies: Combine 2.5 cups of flour with 1 cup of boiling water and a pinch of salt. Mix and knead for about 10 minutes, adding more flour if the dough is too sticky. Let it rest for 20 minutes. Make a second batch of dough, adding some pink coloring for the petals.
2. Mix the filling: In a bowl, combine 12 oz. ground pork, 10 oz. peeled and deveined shrimp (coarsely chopped), 4 thinly sliced green onions, 5 minced large cloves of garlic, 2 Tbs. shaoxing wine, 3 Tbs. grated fresh ginger, 1 Tbs. soy sauce, 2 tsp. sesame oil, 1/2 tsp. granulated sugar, 3 tsp black pepper, and 3 tsp salt. Mix everything well and refrigerate until ready to wrap.
3. THINLY roll out a 1/4 section of both the colored and non-colored dough. It should be almost translucent (but still opaque) and at least 10 inches in length.
4. Cut 1/2 inch strips out of the colored dough and 1 1/2 inch strips out of the non-colored dough.
5. Assemble the strips in a colored, non-colored, and colored pattern, pressing them together to form a larger strip.
6. Cut 4-5 circles from the assembled strip and lay them overlapping each other. Lay a connected line of the filling across the center of the overlapping circles.
7. Fold the entire assembly in half and press the tops close. Then, roll one end to the other and pinch the ends close to form a rose shape.
8. Steam dumplings for 12 minutes and serve immediately.
