Wednesday, 25 January 2017

Rose Dumplings (Guo Tie)

The ingredients measurement is just estimation. As I do not measure when I do cooking. So, it is all based on feeling and experience. Please adjust the seasoning according to your desired taste. 😊

300g Minced Pork
1 cup Chinese Cabbages(cooked, chopped)
1 tsp minced ginger
1-2 stalks of green spring onion - chopped
1 tbsp Chinese wine
A dash Pepper
1 tbsp Light sauce
1 tbsp Oyster sauce
1 tsp Fish sauce
1 tbsp sesame oil
1 tsp Corn/Potatoes flour

2 packets of Japanese guo tie wrapper

1. Squeeze the water out from cooked cabbages and chop into small pieces.

2. In a large bowl, put in all the ingredients and mix them well combined. Set aside.

3. Place 4 guo tia wraps in a row, put some meat mixture in the middle in a "straight line".  Cover and row it into a rose

4. Put some oil in a flat bottom wok or fry pan over stove, place the roses on the frying pan and pan fry until the bottom is a little brown. It is about few minute. 

5. Add stock or water. Cover and cook until liquid dry up and guo tia is cooked. Serve with sheddred ginger with vinegar.

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