Ingredients: Makes 10⠀
⠀
30 round flour dumpling skins ⠀
⠀
For the filling⠀

50g mixed wild mushrooms, pured⠀
10g re-hydrated shiitake mushrooms, finely chopped⠀
30g tofu, mashed⠀
50g quorn or soya mince⠀
3 spring onions, finely chopped⠀

For the seasoning mix⠀
⠀
1 tbsp Lee Kum Kee Premium oyster sauce⠀
1 tbsp Double deluxe soy sauce⠀
1 tsp pure sesame oil⠀
1 tsp corn flour⠀
1 tsp sugar 

Method⠀
⠀
- Mix all the filling ingredients together with the seasoning mix.⠀
- Lay out 3 dumpling skins by overlapping them by 1cm to form a long row, and moisten with water at the joints.⠀
- Spoon out a tablespoon of the filling in a line along the middle of the row.⠀
- Fold in half and brush some water on the top side of the dumpling skin. Then roll it up from one side to the other to form a rose ⠀
- Repeat 1-4 to make more rose dumplings⠀
- Heat up a Wok to medium hot, lightly oil it, then place the roses in it. Pour in hot water to 1/4 the height of a rose, cover with a lid, and let it cook until the water evaporates.⠀
- Open the lid and let the roses fry until they are golden brown and crispy on the bottom, then remove them.⠀
- Serve with Chiu Chow chili oil (optional)