Gong Xi Fa Cai!!! I’ve been celebrating the Chinese New Year with a number of new recipes. Gui Tie, or ‘Pot Stickers’ are dumplings which are both fried and steamed, to provide a superb texture & flavour combination. A traditional dish for New Year celebration, they are often served as appetisers with a soy and chilli dip. I’ve served them here with stir-fried Pak Choi and Beanspouts for a great main meal.
I’ve also used the same filling mixture for wantons (this quantity makes loads!), but pass all the mixture through a food processor to make a fine paste.
Cooking Time – approx 60 minutes
Makes 16-24, serves 4
- 280g Plain White Flour
- pinch of Salt
- 250 ml Boiling Water
- 200g Minced Pork
- 1/2 Pak Choi, finely chopped
- 1 Shallot or 2 tbsp Onion, finely chopped
- 2 Spring Onions, finely chopped
- 1/2 tbsp Grated Ginger
- 1 tbsp Dry Sherry
- 1 tbsp Dark Soy Sauce
- 1/2 tsp Ground Pepper
- 2 tsp Toasted Seseme Oil
- 1/2 tsp Sugar
- 1 tbsp Vegetable Oil
- 100ml Vegetable or Chicken Stock
- In a bowl, make the dough by slowly adding the boiling water to the flour and salt. Stir well with a fork then get stuck in (literally…) with your hands. Work into a rough dough and turn out onto a board.
- Knead well for 5-10 minutes until you get a smooth dough (very theraputic at the end of a busy day). Add more flour to prevent sticking. Cover or put in a plastic bag, and leave to rest to 20-30 minutes
- In another bowl, work together the pork, onion, pak choi, spring onions, soy sauce, ginger, sherry, pepper, seseme oil and sugar well with your hands to get an evenly distributed mixture. Set aside
- Take the rested dough out of the bag and roll into an even ‘log’ – this makes for more even sized dumplings. Cut the log into pieces – you should get about 16-24.
- Using floured hands and board, flatten and evenly roll each piece of dough into a round, about 10cm across
- In the centre of each round, place some of the filling (about 2-3 tsp). Wet the edge of the dough with water and fold the dough over to form a parcel. Seal well with your fingers or crimp. They should resemble little cornish pasties, and the base should be flat. If you don’t intend to use them all in one sitting, freeze the raw dumplings now.
- Ideally you need a large non-stick pan with a good lid for the next stage.
- Add the vegetable oil to the pan and heat. When very hot, add the dumplings in a single layer, flat side down. Fry gently, uncovered, for 2-3 minutes until the bottom of the dumpling has turned golden/mid brown
- When the bottoms are sealed and brown, pour the stock into the pan and cover with a lid. Turn the heat down and steam gently for 10 minutes or so. Check during cooking to ensure that the stock hasn’t evaporated – if so, add some water.
- Uncover and continue cooking for another couple of minutes to evapourate off the remaining liquid. During the cooking, the Guo Tie should not be disturbed, so they’ll be sticking to the pan. Loosen with a spatula and serve immediately with a chilli or ginger dipping sauce