Guo Tie or Potstickers in English are a popular Chinese dumpling dim sum served in the restaurant or as a food street snack in northern China. This pan fried dumpling is usually wrapped with Chinese chives with ground pork or cabbage and I enjoyed eating them.
For a change I used tofu as the main ingredient with ground pork and prawns. To my surprise, this pan fried tofu guo tie or jian doufu jiaozhi (煎豆腐饺子）with a little crisp bottom, the taste was so good that I had 6 pieces in a row. Due to my laziness and want a quick wrapping, I didn’t make the wrappers from scratch but got the ready made ones from the supermarket (Fairprice). The mixing of the fillings is a breeze and the following recipe makes about 35 pieces of Guo Tie.
You can also wrap the Guo Tie a few days ahead and store them in the freezer for a week and they taste just as good with just an extra 2-3 minutes of cooking. Just arrange them in single layer with some gap in between on a sheet of parchment paper with a tray below and freeze for about an hour. Then put all into a plastic bag without fear of the guo tie sticking to each other and they can be cooked straight from frozen.
Tofu Guo Tie
- 300 g pressed tofu
- 100 g ground pork
- 150 g fresh prawns, diced without shell, deveined and clean,
- 1 egg
- 3 stalk spring onion cut finely
- 35 pcs guo tie wrappers 24 pcs in one packed
- 1/2 tsp salt
- 1/2 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp chicken powder
- dash of pepper
- 2 tbsp corn flour (corn starch)
- Wrap tofu with a piece of muslin cloth, then place a heavy object on top (I used a thick chopping board) to squeeze out the moisture from the block, for about 30 minutes.
- Place ground pork, 60g diced prawns, egg and tofu in the food processor together with the seasoning (except spring onion and the remaining prawns). Blend tofu mixture coarsely and not too fine (otherwise you got difficulty wrapping in the filling), then transfer to a bowl. Add in spring onion and prawns with more pepper, mix well.
- Place about 2 teaspoon of the tofu mixture in the middle of the wrapper and moisten the edge with little water. Fold it up over, use your fingers to make a small pleat on one side of the wrapper until completely sealed like a crescent shape. Repeat the same until you use up the ingredients.
- Add 2-3 tablespoons oil into heated pan (best to use a non stick flat frying pan), place in the guo tie and fry them at medium heat until the bottoms till crisp and golden brown, about 2-3 minutes.
- Pour 1/4 cup of water from the sides of the pan. Cover with a lid and reduce to low heat. Cook guo tie for another 3-5 minutes or till fully cooked. You may add a little more water if it dries up quickly and before the guo tie are done cooking.
- Serve guo tie immediately with dipping sauce. (shredded ginger and black vinegar).
- 300克 板豆腐
- 100克 绞肉 （肉碎）
- 150克 虾仁， 切丁
- 1个 全蛋
- 3根 葱，切细，喜欢的话可加多一点
- 35片 锅贴皮 （一包24片）
- 1/4 茶匙 盐
- 1/2汤匙 酱请
- 1/2汤匙 麻油
- 1/2汤匙 耗油
- 1茶匙 鸡精粉
- 2汤匙 栗米粉（生粉）
- 把绞肉, 60克的虾仁，鸡蛋，豆腐及调味料（葱花和剩下的虾仁暂时不要放）放入打碎机内，稍微搅打几下（不要打滑，要不然锅贴就很难包）放入碗中。拌入葱花和剩余的虾仁至混合均匀（再撒上适量的胡椒粉）。