Chinese Sautéened Dumplings – Guo Tie or Jiǎozi (base of Japanese Gyoza)
We cannot speak about „authentic“ Chinese recipe, since there is no agreement within China how any particular dish should be made.
Coming back from a study stage in China my daughter brought me a Chinese cookbook and her knowledge and cooking experience she had there.
Dumpling were among her favorites especially in broth for breakfast. She learned how to prepare dumplings and we prepared some together.
Jiaozi and guo tie are made with beef or pork but may also find shrimp, dried mushrooms, cabbage or other filling.
The easiest way is to buy factory made skins for making jiaozi and guo tie in most Asian groceries. However you can make it yourself by and or with the help of a pasta machine.
I bought a package of skins, but after preparing and dividing the filling I noticed that I had to prepare some more myself. This went easily and quick, however I did not respect the full resting time for the dough. I will give here the complete recipe and I think, next time I will make it myself.
For the skin cold water can be used, but hot water dough produces a softer, more elastic dough, which is preferable in making most dumplings.
Folding styles (video): http://www.youtube.com/watch?v=HK3iG2LyWnY
- 3 cups flour
- 1 cup hot water
- 350 g minced meat (pork of beef)
- 2 green onions
- 1 tablespoon grated fresh ginger
- 5 tablespoons rice wine (substitute dry sherry mixed with white vinegar)
- 1 teaspoon salt
- 1/4 cup soya sauce
- 2 tablespoons sweet soya sauce
- 4 tablespoons rice wine vinegar or a mix of white wine vinegar and dry sherry
- 1 tablespoon finely grated ginger
- 2 tablespoons oil (as peanut oil)
- 1 cup of water (approximately)
- 2 tablespoons sesame oil
- Place flour in a big bowl and slowly add water mix until a crumbled paste forms. Knead the dough on a floured board with your fingertips as soon as it is cool enough to handle. Add more flour if necessary to form a soft, elastic dough which is not too sticky to handle. Wrap with plastic wrap and set aside to rest for about an hour.
- In the meantime combine all the ingredients for the filling, mix well and divide into 48 small balls.
- Divide the dough into 4 portions. Roll each quarter into a rope approximately 2 cm in diameter. Cut the rope into 6 equal portions and then dived each of them into two portions. Now you should have 48 portions (4 x 6 x 2). Flatten each segment with the palm, dust with flour and then roll out into a disk approximately 10 cm of diameter.
- To assemble keep all dough and rolled skins covered to prevent drying or better share the work (somebody rolls out and the seconds assemble with filling to make dumplings. Moisten the edges of a circle all the way around with water. Place a filling portions in the center, fold it making waves. There are many different kind of folding, but important is to seal them well and to form a flat side perfect to place the dumpling standing and browning.
- Add peanuts oil to a wide flat bottomed non sticky skillet and arrange the dumplings on it.
- To prepare the Guo Tie heat to moderately hot, then add water to cover the dumplings to one-third of the wrap way up. Cover the skillet and cook high heat until the water is almost adsorbed. After the dumplings are well steamed, uncover drizzle with sesame seed oil and cook for another two minutes to evaporate any remaining water and to re-crisp the dumplings.
- Remove dumplings to a platter, and serve with browned sides facing up with a small bowl of dipping sauce.