Monday 31 October 2016

Dumplings (Shui Jiao/Guo Tie)

220g minced meat
2 leaves of nappa cabbages
4 black mushroom - chopped finely
2 stalks spring onion - chopped
1/2 thumb size ginger - minced
1 tbsp shao xing wine
1 tbsp oyster sauce
1/2 tsp sea salt
1 tsp cornflour
1/4 black pepper

1 packet of ready made dumpling/guotie skin

Method :
1. Blanch cabbages in boiling water for about 2min. Remove from water and squeeze out as much water as possible. Finely chopped.

2. Put all ingredients together. Mix well.

3. Use wrapper and wrap into shiu jiao/guo tie

4. Boil water in a pot. Place the shui jiao in once the water is boiling. It is cooked when it float on the water. Let it boil for another 1 minutes. Remove from water and serve.
I serve it with kimchi soup. 😊

For Guotie/panfry dumplings:
1. Heat up some oil in a flat-bottom pan. Prefer non-stick pan. Arrange dumplings on the pan and pan fry until one side is lightly golden brown.

2. Add in some water. Cover the pan with the lid and let it simmer until the water dry up and dumpling is fully cooked. Remove from pan and serve with shredded ginger and black vinegar dip.

No comments:

Post a Comment