24roundwonton wrappersabout 3 inches in diameter, separated
1egglightly beaten with one tablespoon water
3 to 4tablespoonscooking oil
Instructions
In a bowl, mix together all the ingredients except the dumpling wrappers, egg and cooking oil. Cover and marinate in the fridge overnight.
Take three dumpling wrappers and lay them side by side slightly overlapping each other.
Take three teaspoonfuls of the filling and spread across the wrappers near the center. Flatten the filling lightly with your fingertips.
Fold over the wrappers to enclose the filling. Press to flatten some more but DO NOT press the edges of the wrappers together. Leave them open.
Brush egg wash on the bottom of the dumpling from one end to the other.
Starting with one end, roll the dumpling all the way.
Repeat until all the dumpling wrappers have been filled and rolled.
Heat the cooking oil in a wide frying pan.
Arrange the dumplings, bottom side down and at least an inch apart, in the hot oil. Fry the dumplings until the bottoms are lightly browned.
Pour in boiling water to a depth of half an inch.
Set the heat to low and cover the pan tightly. Let the dumplings cook in the steam for 15 to 20 minutes.
To serve, arrange three to four dumplings on a plate. Drizzle with a little soy sauce and sesame seed oil. Sprinkle with finely sliced scallions. Serve the rose dumplings immediately.