Being a niece of a Nguyen Dynasty minister and a well-known owner of the largest bakery in Hue at that time, Mrs. Le Thi Thanh Huong still kept the recipes of making rose-shaped dumplings and many other intricate foods and sweets.
The dumpling cover is made from rice flour, tapioca starch, and glutinous rice flour. The stuffing is made from meat, shrimps, or mixed meat and shrimps. "In order to have tasty pie, you must choose fresh meat and shrimps," said Mrs. Huong.
Rose-shaped dumplings are served with Hue style sweet and sour fish sauce. The sauce is mixed just right, not too sweet, and not too salty, then adding a few slices of Hue green chilly.
Hue News would like to introduce to the readers a series of photos of the rose-shaped dumplings made by Mrs. Le Thi Thanh Huong, captured by Trung Phan, the photographer.
Ingredients used to color the dumplings
Ingredients used to make the dumpling cover and stuffing
Ms. Le Thi Thanh Huong is one of the few people who still keep the recipe of making rose-shaped dumplings
Carefully shaping the petals of the dumplings
Putting the stuffing into the dumpling cover
Each flower-shaped dumpling is like an artwork
Pretty “roses” have just been well-steamed
Rose-shaped dumplings are served with Hue style sweet and sour fish sauce.
By Hue News