Guo Tie

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Title: Guo Tie
Yield: 1 Servings


-------------------------------DUMPLING DOUGH-------------------------------
2 c All-purpose flour
1/2 c Cold water

------------------------------DUMPLING FILLING------------------------------
1 lb Lean ground pork; (or
-chicken, veal, turkey,
-beef, etc)
2 tb Cold water
1 tb Dry sherry
1 tb Soy sauce
1 tb Toasted sesame oil
1 ts Salt
1 ts Finely chopped fresh ginger
1/2 lb Chinese cabbage; (or bok
-choy, spinach, scallions),
-trimmed and finely chopped
-(~ 2 cups)

---------------------------DUMPLING DIPPING SAUCE---------------------------
4 tb Toasted sesame oil
4 ts Minced fresh ginger
4 tb Minced scallion
6 tb Soy sauce
4 ts Chinese rice vinegar or
-cider vinegar
1/2 c Low salt chicken stock
2 ts Sugar

Dumpling dough: If the dough feels stiff, add a little more water a
tablespoon at a time, but don't exceed 3/4 cup total. Yields 48 three-inch
wrappers. Sift flour into a bowl. Gradually add water, mixing with a wooden
spoon until a shaggy dough forms. Turn the dough onto a lightly floured
surface; knead until smooth and springy, about 5 minutes. Put the dough in
a clean bowl, cover with a towel, and let it rest at room temperature for
20 mins.

Put rested dough onto a lightly floured surface and knead for 2 min. Divide
dough and shape each half into a 12" long cylinder that's about 1" in
diameter. With a serrated knife, cut each cylinder crosswise into 24
rounds. Lay the rounds on a lightly floured surface and flatten with the
palm of your hand to about 1/4" thick. Sprinkle flour lightly on the pieces
to prevent sticking. With a rolling pin, roll each slice into a 3 inch
circle about 1/8" thick. Pinch the edges of the rounds to make them thinner
than the middle. Arrange the rounds in a single layer on a lightly floured
tray or baking sheet, and cover with a towel.

Fill each wrapper with about 2 tsp. filling. Fold the wrapper in half,
pinching together in the middle. You are going to make pleats on each
dumpling, but only on one side. Make two small pleats on either side of the
pinched middle. To do this, gather the dough and fold it over onto itself.
Point the pleats toward the middle of the dumpling. Seal the pleated and
unpleated sides by pinching along the top.

You may freeze any portion at this point. Arrange them in a single layer on
a tray and seal with plastic. When you are ready to eat them, do not
defrost. Simply add a few minutes to cooking time.

In a 12 inch non stick pan, heat 1 tbs cooking oil over medium low heat.
Arrange the dumplings in the pan, pleated side up, starting from the center
and radiating out, with the sides just touching. Cook the dumplings until
the bottoms are lightly browned, about 10 minutes. Add 1 cup of water or
chicken stock; cover the pan and cook over medium heat until all liquid has
evaporated, about 10 min. Uncover and drizzle 1 tbs oil around the inside
edge of the pan. Fry the dumplings until the bottoms are golden brown,
about 3 min. Loosen the dumplings around the edges with a spatula, and then
set a large serving plate over the pan. Wearing mitts to protect your
hands, quickly invert the pan. Serve the dumplings fried side up.

Dumpling filling: In a large bowl, combine ground meat with water, sherry,
soy sauce, sesame oil, salt, ginger. Add cabbage and mix until thoroughly

Dumpling dipping sauce: In a small saucepan, heat the oil over low heat.
Add the ginger and scallion. Stir for a few seconds until fragrant. Add the
remaining ingredients and bring to a boil. Serve at room temperature.

Posted to EAT-L Digest by Victor Fiorillo on Apr 3, 1998