Guo Tie corresponds to success and the good life since they have the form of gold nuggets, the traditional Chinese currency for money. Pot stickers apparently started as boiled dumplings that a chef forgot in the wok ("guo") and they stuck ("tie") soon after the water had cooked away.
These dumplings are easy to make, and cooking 20 of them should not take you a long time. The today's method to simulate the chef's great tasting mishap is to cook pot stickers in a frying pan with water and oil, which steams the fries and dumplings their bottoms to a golden, cozy surface.
Ingredients:
• 1tsp Chinese cooking wine or sherry
• 1/2 tsp sesame oil
• 1/2 tsp salt
• 3 dashes of white pepper
• 20 dumpling wrappers
• 250 g minced pork (or meat of your choice)
• 1/2 cup Finely chopped cabbage
• 2 Tbsp finely chopped green onion
• a 2.5cm piece of fresh ginger, peeled and grated
• 1.5 Tbsp oil
• 1/2 cup water
• 1 tsp flour
• dumpling dipping sauce
Directions:
1. Make the stuffing by putting together all the ingredients.
2. Leave the stuffing to cool in the fridge for half an hour.
3. Load the wrappers.
4. Heat up the oil in a fry pan over medium heat.
5. Organize the dumplings on their bottoms, side-by-side without excessive area in between them.
6. Cover the frying pan with a lid.
7. Fry them till their bottoms turn into golden brown and crunchy.
8. Blend the water and the flour in a cup.
9. Include the water and flour combination and cover the frying pan with its lid quickly.
10. The water must crackle and steam the dumplings.
11. Switch the heat low as quickly as the water has totally vaporized.
12. Cook the dumplings for an additionally 2 mins.
13. Take out from the frying pan. Serve hot with dumpling dipping sauce.
• 1tsp Chinese cooking wine or sherry
• 1/2 tsp sesame oil
• 1/2 tsp salt
• 3 dashes of white pepper
• 20 dumpling wrappers
• 250 g minced pork (or meat of your choice)
• 1/2 cup Finely chopped cabbage
• 2 Tbsp finely chopped green onion
• a 2.5cm piece of fresh ginger, peeled and grated
• 1.5 Tbsp oil
• 1/2 cup water
• 1 tsp flour
• dumpling dipping sauce
1. Make the stuffing by putting together all the ingredients.
2. Leave the stuffing to cool in the fridge for half an hour.
3. Load the wrappers.
4. Heat up the oil in a fry pan over medium heat.
5. Organize the dumplings on their bottoms, side-by-side without excessive area in between them.
6. Cover the frying pan with a lid.
7. Fry them till their bottoms turn into golden brown and crunchy.
8. Blend the water and the flour in a cup.
9. Include the water and flour combination and cover the frying pan with its lid quickly.
10. The water must crackle and steam the dumplings.
12. Cook the dumplings for an additionally 2 mins.
13. Take out from the frying pan. Serve hot with dumpling dipping sauce.
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