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Explore SIMPLY KOREAN: ROSE DUMPLINGS '장미만두' with 77,339 views, 2,487 likes, and 221 comments. Experience the impact of this video content that has captured audience attention.

How beautiful are these rose dumplings? I love mandu. In any shape or form. The filling for this recipe is from my grandmother- we sell these at my restaurants MOKBAR called 'halmoni dumplings'. It has been one of our best sellers since we opened the shop 8 years ago. It is so special because we make every single mandu by hand, the traditional way like my grandmother did it. I have memories of making mandu with my family every new years, special holidays and occasions. It's the best family memory I have and it's an activity that is communal, fun and delicious. Thought it would be super fun and beautiful to make these in the shape of a rose, perhaps to show the thought and heart of how much you love and care for someone. Edible roses- who would be mad at that? Perfect to gift on a birthday, Valentines day, or maybe 'just because' (that's always so nice). Enjoy and hope you make it for someone you love (even if that someone is yourself)! ROSE MANDU (DUMPLINGS) Filling 1 med Zucchini, small dice 1cup garlic chives, chopped ½ Onion, small dice 1lb Ground pork 1 pack Tofu, extra firm 1 cup Kimchi, chopped 2 Tablespoon Garlic, minced 2 Tablespoon Sesame oil 2 Tablespoon Fish sauce 2 Tablespoon Soy sauce 2 Tablespoon Cornstarch White dough 1cup AP flour ¼ cup boiling water 1 tablespoon salt 1 tablespoon sesame oil Pink dough 1cup AP flour 1 tablespoon beet juice 1/4cup boiling water 1 tablespoon salt 1 tablespoon sesame oil Red dough 1cup AP flour 1/4cup beet juice 1 tablespoon salt 1 tablespoon sesame oil Dumpling sauce 1/2cup soy sauce ¼ cup rice vinegar 1 tablespoon sesame oil 1 tablespoon of chili flakes or chili oil 1 tablespoon sesame seeds 1. Salt the zucchini with 2 tablespoon kosher salt and let it sit for 5-10 minutes. Rinse and ring out the moisture with cheesecloth. Same with the tofu, ring out all the moisture. 2. In a large bowl, combine zucchini, garlic chives, onion, ground pork, tofu, and kimchi together. Add the seasonings- garlic, soy sauce, fish sauce, cornstarch and mix well. Cover and let it sit while you make the dumpling skins. 3. Mix each dough ingredient together in a bowl. Knead until you have a smooth dough. Do this separately with each colored dough. Wrap with plastic wrap and set aside to rest for 30 minutes. 4. Roll each dough into rectangle pieces (same length) Cut strips of both white and pink and layer it together to make it half white and half pink. Roll it together so that it becomes one rectangular shape. 5. Cut a circle using a cookie cutter. 6. Arrange 4 wrappers in a line, slightly overlapping each other. Spread filling onto the center of the wrappers. Wet all edges of the wrappers and fold each wrapper over from top to bottom, ensuring that the edges are still overlapped. Gently roll the dumplings from one end to the other, starting from the left to the right, creating a flower shape. Repeat with remaining wrappers and filling. 7. Steam for about 8-10 minutes until skins are translucent and cooked through. 8. Meanwhile, mix the sauce ingredients 9. enjoy!

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