Monday, October 24, 2005

Guo Tie

Made Guo Tie today too.

Guo Tie (Pan Fried Dumplings)

2 ½ cup plain flour
½ cup boiling water
1/3 cup cold water
¼ tsp salt

300g lean pork, minced
4 dried black mushroom, soak and diced
40g yellow chinese chives, diced

¾ tsp salt
2 tsp light soy sauce
½ tsp ginger juice
½ tsp corn flour
1 tsp sesame oil
Pinch of pepper
½ tbsp oil
1 tbsp water

Dipping sauce:
Black Vinegar
Shredded ginger

Method for wrapper:
1. Sift flour. Divide into 2 equal portions. Mix one portion with boiling water. Mix other portion with cold water. Then put the two portions together. Add salt. Knead well. Cover with a wet cloth for 20 minutes.

Method for filling:
1. Mince pork. Soak mushroom until tender. The dice. Cut chives into big dice. Put them into a mixing bowl. Add seasoning. Mix well. Allow to chill in refrigerator for ½ hour.
2. Take out the dough. Work into a long roll. Cut into 26 portions. Knead into balls. Roll out to form round wrappers with wooden rod. Put in a suitable amount of filling. Fold up. Starting from one end, use the thumb and forefinger to make pleat the press. Repeat alternatively to the other end. This form a dumpling with pleats on one side while the other side is smooth.
3. Heat pan. Add 2 tbsp oil. Remove from heat. Arrange dumplings in pan. Shallow-fry over high heat until slight brown. Add some water and cover with lid. Lower heat. Cook for 4 minutes. Add 1 tbsp oil cover. Continue fry 2 minutes more. Cover pan with a plate. Then turn pan upside down with dumplings transferred onto the plate.

Method for dipping sauce:
1. Mix everything together to taste.


Anonymous Anonymous said...

i'm amazed.......

Monday, October 24, 2005 11:17:00 PM  
Blogger Jas said...

Thanks, :D

Tuesday, October 25, 2005 2:08:00 PM  
Blogger fooDcrazEE said...


Tuesday, October 25, 2005 7:15:00 PM  
Blogger Jas said...

Thanks Foodcrazee, :D

Wednesday, October 26, 2005 11:06:00 PM  
Anonymous jingle26 said...

look delicious, can i have some of these...

Saturday, November 19, 2005 12:26:00 PM  
Blogger Jas said...

Thanks Jingle,

Sure! But my skin was make to thick.

Sunday, November 20, 2005 2:23:00 PM  
Anonymous Anonymous said...

hi jas, just made the guo tie...:)...the skin was indeed too thick..otherwise it's gd..thks for te recipe!

Thursday, January 31, 2008 7:32:00 PM  
Anonymous Mariane said...

Oooh~ Looks good 8D Ah~! Perfect I'm going to try your recipe for the wrapper for my second try on making yaki-gyoza~ >.< I really don't like it when dumplings have bland tasting skins~

Thursday, April 17, 2008 4:03:00 AM  

Post a Comment

<< Home

Copyright © 2005 - 2006 Jas's Kitchen. All rights reserved.