Guo Tie (Fried Dumpling) 锅贴
300g Minced meat with fats (五花肉)
100g Prawn meat – mash the prawn meat with a knife or use blender to blend
120g Chives (韭菜) – cut to small pieces
1 tsp Chicken seasoning powder with no msg added
1/2 tsp Pepper
11/2 tsp Salt
1 tsp Sugar
1 1/2 tsp Sesame oil
1/2 tbsp Minced ginger (about 15g)
2 tsp cornflour
1/2 tbsp Corn oil
3 tbsp Chicken broth or water
- In a large bowl, mix minced meat, prawn and seasoning together.
- With a pair of chopsticks, stir in one direction until the meat becomes sticky.
- Add in 3 tbsp of chicken broth/water, continue to stir and lastly add in the chives, mix well.
- Keep in refrigerator for at least one hour or more before wrapping with the dumpling skin.
- In a flat frying pan, add oil and place guo tie neatly in rows and fry for about 3 mins or the base of dumpling turns golden brown. (fry in two batches)
- Then pour in about 150ml water cover with the lid and lower fire and wait till liquid becomes dry.
- Serve with dipping sauce -shredded young ginger and dark vinegar.
Thank you, Ann! Appreciate it!
Ann, just to share with you (you may already be aware)…Daiso sells dumpling mould. I have bought today and will be trying out soon. Thanks!
Hi Ai Li, Sorry that I did not reply your comment immediately because I was quite busy this week. Actually my way of frying quo tie is following the original style from China – fry the bottom to golden brown and add water to let it cooked faster. If you want it to be crispy, then you can just deep fry the guo tie.
Yes I saw the dumpling mould in Daiso too.
Hi Ann, would like to know whats the purpose of pouring water into the pan and steaming the dumplings when they should be cooked after pan frying. Just curious. Does by adding water make the skin crispy? I have done as per your recipe but the skin is not crispy. So how to get it crispy like deep fried (is it possible actually?) Thanks!
Sorry one more question…..to pour in 150ml of water for each batch of frying? That means if I fry in 2 batches, I need 300ml water? Sorry if I have asked a stupid question here. Thanks!
Ai Li, I’ve a picture of the dumpling skin but I can’t find it now as this post was in 2009.
But you can go to my Zha jiang mian https://www.anncoojournal.com/2009/07/zha-jiang-mian-fried-sauce-noodle_06.html, the brand is the same of the noodle. You can buy the dumpling skin from Sheng Siong.
Yes 150ml water for each frying. No need to be exact, just add about 100ml first, if dries too fast then add more water to it.
Better to cut the prawns in cubes.
Hi Ann, wanting to make this for CNY. Do you have a picture of the packaging of the dumpling skin? I have tried a few types but they are all tough and doughy after pan frying. Thanks!!
Thank you! Looking forward to your posting 🙂
I have tried this, but mine don't looks as nice as your, will post tomorrow…
Can get it from Sheng Shong or maybe NTUC.
when making Guo Tie, must buy the pork with fats.
Never try making dumpling before , where did u get your dumpling skin huh ? Your dumpling looks so delicious , I'm so tempted to try making some