by Zars Kitchen Admin

I’ll take dumpling roses any day over flowers… Pass me a big plate of these and you’ll be the only ‘wonton’ for me!! 

Seriously though… these dumplings are MEGA meaty and so tasty and a few of these would make me so happy as a special Valentine’s appetiser… are you going to try them?


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 packet Wonton wrappers or Gyoza wrappers
  • 250g Pork Mince with at least 10% fat
  • 180g Prawns, raw and chopped small
  • 2 tbsp Shaoxing wine
  • 1 tsp Fish sauce
  • 0.5 tsp Sesame oil
  • 3/4 tsp Salt
  • 0.5 tsp Cornflour
  • 3/4 tsp Sugar
  • Pinch White pepper
  • 4 Spring onions, chopped fine
  • 2 tbsp Chives chopped fine (Garlic chives if you can find them)
  • 2 tsp Oil
  • 100ml Water
  • EQUIPMENT: Round cookie cutter, scalloped edge if you have one


  1. Using a cookie cutter, cut out disc shapes from the wonton skins, set aside
  2. In a large mixing bowl, mix together all the other ingredients, except the oil and water
  3. Place one of the wrappers on a chopping board and lay another dumpling wrapper over the edge so that it slightly overlaps, repeat with one more wrapper
  4. Add about a heaped tablespoon of filling into the centre of the wrappers, fold the wrappers in half lengthwise
  5. Then roll up the wrappers starting from one end and going right to the other end to make a rose, and seal the edge with a little water
  6. Repeat with remaining dumplings, set aside onto a plate and cover the made dumplings with a towel to prevent them from drying out
  7. To cook the dumplings heat the oil in a pan on medium heat and cook for 2 mins or until the  bottoms of the dumplings turn a golden brown
  8. Add 100ml water in the pan and place a lid over to let the dumplings steam until fully cooked, about 5 mins
  9. Remove lid and allow any excess water to evaporate and dumpling bottoms to crisp up again
  10. Serve immediately with dumpling sauce and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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