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Guo Tie (Pan-Fried Meat Dumplings)
Dim Sum -- Little things that touch the heart
Makes 30 dumplings
Great for a tea-time snack, you can vary the amount of ginger included to your taste. They taste just as good steamed.
Ingredients:
300 g flour
150 ml water, boiled
2 tsp oil
200 g minced pork
150 g white cabbage, chopped finely
50 g Chinese black mushrooms, diced
Seasoning
1/2 tsp ginger, chopped very finely
2 tsp sugar
2 tsp salt
Ground white pepper, to taste
2 tsp sesame oil
1 tbsp Chinese wine
Preparation:
1. Mix flour, 1/2 teaspoon oil and 150 ml boiled water in a large bowl until a smooth dough mixture is formed, 5 minutes.
2. Cut into 30 portions, about 1 1/2 cm and roll each portion into a ball.
3. With a wooden roller, flatten each dough protion until a paper thin "skin" in formed. Set aside, covered with a damp cloth.
4. Make stuffing. In a large pot of water, boil white cabbage for 30 seconds. Drain and add pork and black mushrooms. Mix well.
5. Place 1 tablespoon of stuffing mixture on a dough "skin". To seal, pinch the pleating.
6. Heat remaining oil in a frying pan over low heat, add dumplings and pan-fry until they become golden-brown at the base, approximately 5 to 10 minutes. Serve immediately.
Courtesy of Szechuan Court, Westin Plaza Singapore
