Dish #3 Rose Dumplings stuffed with Fish Paste
Do you have leftover snacks like preserved lime or plum? You can use them to make a sauce for your dish. This time, I’m using some leftover preserved lime to make a jackfruit sauce for my rose dumplings. How fun, eh?
Equipment
- Mei Wok
Ingredients
- 1 stack of wonton or dumpling wraps
- 1 box of fish paste (store-bought)
- 1 can of jackfruit
- A few preserved lime
- 3 tbsp jackfruit juice
- 1 tbsp vinegar
- A pinch of salt
Instructions
- Place a wonton wrap half layered on top of each other. For each rose, I used 6 wraps. Line them in a straight line.
- Put a thin layer of fish paste in the middle of the lined wrap. Then fold the bottom part of the wrap to the middle just covering the paste (imagine there’s a line in the middle and fold to that line).
- Roll the wrap from left to right or right to left and use water to seal the openings. Shape it like a rose and then place it aside. You can make as many roses as you like.
- Put the jackfruits, preserved lime, jackfruit juice, vinegar, and salt into the Mei Kitchen wok. Heat it up to make it a rather thick sauce. You can dilute a teaspoon of cornstarch with water to make the sauce thicker. Ladle into a bowl and put it aside.
- Wash the wok and then put in oil just enough to cover the roses. Deep fry the roses in medium-low heat.
- Remove the roses and plate them in a serving dish. Put the jackfruit sauce on the side of the dish. Garnish with dried roses.
