The Guo Tie (Chinese Pan-Fried Dumpling) Experiment

I took this recipe off a random website and adapted it to my own taste. However, to my disappointment, even though they are recognizable as Guo Ties and remotely taste like them, I do believe the recipe can be further improved upon: the filling could be much juicier and the skin a lot tastier. I’m definitely going to try this again with other ingredients for the filling and the skin. I’m gonna have to revisit my Shui Jian Bao webpage.

I know, I know, the shape of the dumpling depends ultimately upon my own skills. Unfortunately, I’ve got no skills for such things; there’s no patience in me as well, especially when weekends are so packed full!

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