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GUO TIE -- POT STICKERS

Updated: Oct 27, 2021


Yield: approximately 40 dumplings

Preparation Time: 60 minutes

Cooking Time: 10 minutes



These Guo tie (potstickers) are filled with lamb, spring onions and ginger and served with a soy, chilli and sesame dipping sauce.

 

Ingredients


Potsticker wrappers

  • 2 ½ cups Cake Flour

  • 1 cup water

Potsticker filling

  • 600g lamb mince

  • ½ cup spring onions

  • 1 tsp Ginger, peeled and finely grated

  • 2 Garlic Cloves, finely minced

  • ¼ cup coriander, finely chopped

  • 1 tsp Sesame Oil

  • ¼ cup soy sauce

  • 1 large egg, beaten

  • ¼ cup soy sauce

Cooking of the potstickers

  • ¼ cup vegetable oil

Soy and chilli dipping sauce

  • 1 Tbs Vegetable Oil

  • ½ tsp Ginger, peeled and finely grated

  • 1 Garlic Clove, finely minced

  • 1 tsp Red Chili Flakes

  • ½ cup soy sauce

  • 2 Tbs Honey

  • 2 Tbs Rice Wine Vinegar

  • ½ tsp Sesame Seeds, toasted

Method


Making the potsticker dough

  • In a mixer fitted with a dough hook, place the flour and pour in the water. Reserve a few tablespoons of the water. Check the consistency of the dough before adding the remaining water. The dough should be soft but not sticky. Knead for 5 minutes on medium speed.

  • Place the dough in a bowl coated with cooking spray, cover with a lid or plastic wrap, and leave to rest at room temperature for 15 minutes.

Making the potsticker filling

  • Gently mix the mince, spring onions, ginger, garlic, coriander, sesame oil, soy sauce, egg and soy sauce in a large bowl. Do not overwork the mince mixture.

Rolling and filling

  • Working with a half portion of the dough for ease, flour a flat surface and roll the dough in approximately 3mm thick. Using an 8cm round biscuit cutter, cut circles of dough. Brush off excess flour from each circle—spoon 1 tablespoon of the filling onto each round.

  • Bring up the sides of the wrappers, forming a half-moon shape. Gently press the edges, thinning the dough. Pleat the edges by gathering the small sections of the dough edge. Repeat this process filling and pleating all the wrappers.

Cooking the potstickers

  • Heat 2 Tbs vegetable oil in a large nonstick pan on medium heat. Arrange the dumplings in the pan and cook until the bottoms turn a light brown colour. Add ½ cup of water to the pan and cover quickly with a lid allowing the dumplings to steam for 5 minutes.

  • Once the water has evaporated, uncover and allow the bottoms to fry, turning a golden brown.

Soy and chilli dipping sauce

  • Heat the vegetable oil in a small saucepan on medium heat. Add the ginger, garlic and chilli flakes and sauté until the ginger and garlic are lightly brown.

  • Add the soy sauce, rice vinegar and honey and boil for 1 minute.

  • Turn off the heat and garnish with sesame seeds.

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