Guo Tie
Skin:
300 gm flour
150gm water
¼ tsp salt
20 gm shortening
Mix all the ingredients together and knead into a dough. Rest it for 20 mins. Cut some dough out and roll into a long stick. Cut into small pieces and dust with some flour to prevent them from sticking. Take a piece of dough and with your left hand turning the dough and the right hand holding the rolling pin, roll it into a round shape. Take some filling and pile it on the guo tie skin. For those who have no idea how to wrap it, here is an easy way to do it. Place skin with filling on your table. Pick up one side of the skin and make a few pleats. Pick up the other direct opposite side and stick the two sides together. Adjust the shape to make it look like guo tie.
For the Chinese pizza shape, even easier. Roll out two pieces of round dough. Pile with fillings and either pleat the side to close it up or just pinch them tight.
Heat up a non-stick frying pan with some oil. Place wrapped guo tie or Chinese pizza into the frying pan. Use small fire let the bottom brown nicely. When one side is brown, pour a little bit of water into the pan (not too much). Cover the pan and let it cook. Cook until the water has dried up and your guo tie should be cooked by now. Serve the guo tie with some finely shredded young ginger and black vinegar. Enjoy!
To cook the Chinese pizza shape guo tie, no need to use water to steam cook it. What I did was to pan fry both sides until brown and crispy. Place it on a cutting board and cutting into serving size.
Filling:
300 gm minced pork
150 gm prawn (cut into small pieces)
100 gm spring onion or chives
1 tbsp minced ginger
½ tsp salt
2-3 tsp chicken powder
1 tsp sugar
½ tsp light soya sauce
1 tsp sesame oil
½ tsp pepper
Mix everything until well combined.
26 comments:
I like your pizza guotie. Looks very delicious!
Delicious looking guotie and chinese pizza! I can see the prawn hiding underneath the pizza. :)
Oh btw, I made guotie too! :)
Hello there Baking Mom! I made Beggar's Chicken following yr recipe and it is very yummy. If u would like to see the photos, u can drop me an email at verybelly38@yahoo.com Tks so much to both yourself and "recipe owner" for so generously sharing with us this delicious dish : )
what's is guotie? please share recipe....just discover yr blog..wah! so many nice food....
what is a guotie?
hi sweet jasmine, guotie is a kind of meat dumpling very popular with the Chinese people. You can find this type which is known as guotie and the steam type or the ones cooked in boiling water which is called jiaozi.
I will share the recipe here in a while.
thanks cooking ninja.
Ching, what a coincidence. Ya I love to add prawns in my guotie. Yummy.
Hi vb, glad you like it. You can sent your pix to me at leeleet@gmail.com. I would love to take a look at your Beggar's Chicken.
thks for recipe..is it the normal wheat flour ? will show u in my blog when i made it..
Thanks for the recipe. Did u use All purpose flour for the skins.
How long do i need to knead the flour. How do i know if the dough is ready.
rgds
Hi sue, yes I used all purpose flour. Just knead until it comes together into a dough. It is not necessary to knead for too long. Put it in a plastic bag and leave it to rest for at least 10 to 15 mins. After the resting time, the dough will become very smooth and soft.
Hi Lee Lee, wanna try making the gyozas. What type of chicken powder do you use? and where to get?
Hi,
May i ask where to get this chicken powder from? what type of chicken powder? how big is ur recipe serving? if just the 2 of us, can i reduce the ingredients all to half?
Thanks
Slee, the chicken powder I used is the Knor brand. It comes in powdery and granule form. Both also can be used.
Sorry, slee, I forgot your question abt the portion of the guotie. It is definitely for more than 2 persons. Reduce to making just half recipe. Left over guotie can be kept frozen. Panfry them whenever you want to eat them. No need to thaw but make sure inside is thoroughly cooked by using small fire when panfrying.
Hi,
How many oil and water required to pan fry this?
If you using a non-stick frying pan, than just a little oil will do. Water is probably abt 50 ml.
Hi, Lee!
Your guo tie recipe is simple to make and yummy to eat. I am going to use this recipe again and again.
Btw, the texture is crispy and slightly chewy? Is it right? Need to Check cos it taste uniquely different from my usual recipe.
My recipe has to cooked guo tie with water then pan fry. Much more work!
hello again.
i tried this guo tie afew days ago.
however my skin turned out to be very saltish.
i cut the quantity to half as im just trying out.
is it due to the shortening?
can i omit salt in this case?
Hi Violet, I cannot understand why the skin turned out saltish. The salt asked for in the skin recipe is only 1/4 tsp, it can never be too salty. Did you measure it correctly?
hi hugbear,
for this guo tie can i change the shortening to something else? and for this can i change to shu jiao instead?
hope to hear from you soon
thanks!
If you really cannot find shortening, then just omit it from the recipe. This guo tie can be steamed but I don't think can be used as a shu jiao skin.
ok thank you for ur speedy reply....will try them out real soon..just to tell you that i will be trying ur non-bake Char Siew for dinner tonite =) will tell you again for my result..n thks for ur many wonderful recipes
elis
yeah, maybe i never measure properly. its hard to guage from 1/4 - 1/8. LOL.
so i dunno how much salt i have to actually add inside. i din know such small quantity can change the taste of the skin.
the fillings is very yummy! I will re-try this recipe again, thanks! ^^
Hi Shi Fu, must tell u this, everytime we had guo tie in restaurants, my two girls will tell me that it cannot be compared to the ones Aunty Lee Lee made. We had guo tie for dinner yesterday evenings and thus, the same comments...looks like they are miss your guo tie a lot.
Gong Xi!Happy Lunar New Year!
Best Wishes to you and your family in the New Year Ahead.
Emily :)
Post a Comment