Guo Tie

Made Guo Tie today too.





Guo Tie (Pan Fried Dumplings)

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

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

Seasoning:
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
Water
Sugar
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.