Things to know about Guotie Recipe
Chinese Traditional Potstickers from Huabei – Guotie is a pan-fried dumpling that is very famous in Northern China because it has the crispiness of a fried dish and the juiciness of a steamed dumpling. It has a rich filling made of Chinese cabbage, minced pork, scallion, ginger, sesame oil, and rice wine. Its unique method of cooking is what separates it from jiaozi which is another type of dumpling. Guotie is cooked pan-fried with some liquid while frying, thus allowing the steam to cook the filling inside.
It has a distinct shape that is long and straight that can stand without falling. That is why it is also known as pot stick. In North America, it is a famous dish called potstickers. The origin of the Goutie started during the Song Dynasty. Today, it became a very popular street food that is consumed as a snack or side dish together with a dipping sauce.
Guotie – Chinese Traditional Potstickers from Huabei
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 grams (1.1 lb) All Purpose Flour – Plain Flour
- 250 mL (8.45 floz) Water warm
- 1 pinch Salt
- 500 grams (1.1 lb) Ground (Minced) Pork
- 200 grams (7.05 oz) Prawn cut in half
- 200 grams (7.05 oz) Chives chopped
- 2 tbsp Vegetable Oil
- 1 pc Egg
- 1 tbsp Corn Flour – Cornflour
- 2 tbsp Fresh Ginger Root minced
- 1 pinch Salt
- 1/16 tsp Ground Black Pepper
- 1 tsp Chicken Powder
- 1/2 cup Water
- 2 tbsp All Purpose Flour – Plain Flour
- 1/2 pc Fresh Ginger Root shredded
- 1/2 cup Black Vinegar
- 1/8 tsp Chili Oil You may add depending on your preference
- Prepare and measure all ingredients accurately ahead of time.
- In a large mixing bowl, put the flour, salt, and water, then stir using a chopstick until it forms a crumble.
- Use your hand and palm to knead the dough for 5 minutes until it becomes soft and pliable.
- Cover the dough using a piece of wet cloth and let it rest for 15 minutes. Make sure that you squeeze the cloth to remove excess water.
- Mix all ingredients for the filling in a large mixing bowl. Stir it using a spatula in one direction until it forms a paste.
- On a working table, dust it with corn flour, form the dough into a long cylindrical shape, and cut using a knife or measure about 15 to 20 grams
- Press the dough using your palm to form a round disc.
- Using a rolling pin, flatten the dough into a thin disc, about 1-2 mm thick. You may sprinkle more flour if it gets too sticky.
- Put a tablespoon of filling at the center of the dough in an oblong shape. Pull the sides and seal both sides by pressing. Do not seal both ends of the Goutie.
- Combine the water and flour into a small bowl and mix well.
- Use a frying pan, heat vegetable oil over medium fire, and fry each Goutie for 2 to 3 minutes. Leave enough space for each Guotie to avoid sticking
- Put the flour water into the frying pan, but do not soak the Goutie, then cover the pan and boil. Let it simmer until the dough is cooked. You know it is done when the dough looks translucent. The estimated time is around 3 to 4 minutes.
- Once the dough becomes translucent, open the cover and let the water evaporates.
- Afterward, drizzle a little cooking oil and continue frying the Goutie until the bottom part become crispy or golden brown. There is no need to fry the other side because it is half fried and steamed.
- Mix all ingredients of the dipping sauce, and serve the Goutie while it’s hot.
— Specific Atributes of This Recipe:
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