Guo Tie (Pan-fried Dumplings)

  • 1:00 TIME
  • 10 Portions
  • medium

Method

INGREDIENTS

GUO TIE:

500g HARVEST GOURMET® Stir Fry Mince

5tbsp Light soy sauce

1tsp Sesame oil

4tsp Cornstarch

1tsp White sugar

100ml Corn oil

30g Ginger, minced

500g Shiitake mushroom, brunoise

500g Napa cabbage, finely chopped

50pcs Gyoza wrappers

500ml Corn oil, for pan-frying dumplings

 

DIPPING SAUCE:

12tbsp Light soy sauce

8tbsp Rice vinegar

2tbsp Chilli oil

  1. For Dipping Sauce, combine all the ingredients together in a bowl, set aside.
  2. To make Guo Tie, first marinate HARVEST GOURMET® Stir Fry Mince with light soy sauce, sesame oil, cornstarch, sugar for 10 minutes and set aside. In a frying pan, add in corn oil and lightly stir fry ginger, shiitake mushroom and Napa cabbage till soft. Allow mixture to cool down before adding it to the marinated HARVEST GOURMET® Stir Fry Mince.
  3. Prepare a small bowl of water at the side for assembling the dumplings. Place 1 tablespoon of filling in the centre of each wrapper. Dip a fingertip in water and wet the edges of the wrapper. Fold wrapper in half, forming a half circle and pinch the centre. Form the pleats.
  4. Heat frying pan, add corn oil, swirl in 2tbsp of water in the pan and cover immediately. Cook covered on medium heat until water has evaporated around 3-4 minutes and the dumplings turns golden brown. Serve with dipping sauce.