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GUO TIE (PAN-FRIED DUMPLINGS)

  • 60 min
  • Intermediate
  • 10
  • 500 grams HARVEST GOURMET® Stir Fry Mince
  • 5 tablespoons Light soy sauce
  • 1 tablespoon Sesame oil
  • 4 tablespoons Cornstarch
  • 1 tablespoon White sugar
  • 100 milliliters Corn oil
  • 30 grams Ginger, minced
  • 500 grams Shiitake mushroom, brunoise
  • 500 grams Napa cabbage, finely chopped
  • 50 pieces Gyoza wrappers
  • 500 milliliters Corn oil, for pan-frying dumplings
  • 12 tablespoons Light soy sauce
  • 8 tablespoons Rice vinegar
  • 2 tablespoons Chilli oil
Preparation
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.
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