{"id":7947,"date":"2014-10-02T07:17:16","date_gmt":"2014-10-01T23:17:16","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=7947"},"modified":"2014-10-02T07:17:16","modified_gmt":"2014-10-01T23:17:16","slug":"my-crispy-chinese-pan-fried-dumpling-%e9%94%85%e8%b4%b4%ef%bc%89","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=7947","title":{"rendered":"My Crispy Chinese Pan-Fried Dumpling (\u9505\u8d34\uff09"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7956\" alt=\"Guo Tie 4\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/08\/Guo-Tie-4.jpg\" width=\"650\" height=\"428\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7954\" alt=\"Guo Tie 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/08\/Guo-Tie-2.jpg\" width=\"650\" height=\"559\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I did it well this time. The last time I tried making pan-fried dumpling, otherwise known as &#8216;guo tie&#8217; (or \u9505\u8d34 in Mandarin) (<strong><a title=\"The Guo Tie (Chinese Pan-Fried Dumpling) Experiment\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=2637\" target=\"_blank\">The Guo Tie: Chinese Pan-Fried Dumpling Experiment<\/a><\/strong>) was more than 2 years ago. It wasn&#8217;t inedible, but the skin was a tad too thick and chewy and the filling a bit dry and I was quite disappointed with the overall result and taste.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">This time round, I decided to stick to the most basic method of making the dough wrapper with just plain flour, salt and water; for the meat filling, I went back to using similar ingredients as my <strong><a title=\"Shui Jian Bao (\u6c34\u714e\u5305)\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=2313\" target=\"_blank\">Shui Jian Bao<\/a><\/strong> recipe too, with minced pork and chives as the key ingredients. The result was great &#8211; the skin was thin and soft and the filling was juicy and sweet. Yummy! \ud83d\ude06<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Minced pork: 450g<\/li>\n<li style=\"text-align: justify;\">Salt: 1.5 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Ground white pepper: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Rice wine: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Sesame oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Water: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Corn starch: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Ginger: 1 thumb length, chopped finely<\/li>\n<li style=\"text-align: justify;\">Garlic chives: 1 handful, chopped to fill up 1 cup<\/li>\n<li style=\"text-align: justify;\">Salt: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Lukewarm water: 2\/3 cup or less<\/li>\n<li style=\"text-align: justify;\">Plain flour: 2 cups<\/li>\n<li style=\"text-align: justify;\">Oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Water mixture: 1\/4 cup water + 1 tsp plain flour + 1 tsp white vinegar<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Marinate pork with salt, sugar, pepper, rice wine, sesame oil and water.<\/li>\n<li style=\"text-align: justify;\">Coat with corn starch.<\/li>\n<li style=\"text-align: justify;\">Mix in ginger and chives. Leave to marinate in fridge for 1 hr.<\/li>\n<li style=\"text-align: justify;\">Add salt and water to flour. Mix to form a dough, then knead for 10 min till smooth.<\/li>\n<li style=\"text-align: justify;\">Leave covered with a wet towel for 20 min. Then knead for another 5 min.<\/li>\n<li style=\"text-align: justify;\">Cut into half and roll each half into a cylindrical roll. Leave 1 roll covered in wet towel.<\/li>\n<li style=\"text-align: justify;\">Slice the other roll into 12 pieces. Press each piece flat using palm.<\/li>\n<li style=\"text-align: justify;\">Roll out flat and cut into round shaped wrappers using a large round cutter.<\/li>\n<li style=\"text-align: justify;\">Remove pork filling from fridge. Place 1 tbsp filling onto each wrapper.<\/li>\n<li style=\"text-align: justify;\">Fold up wrapper to form a semi-circle. Pinch the center tightly. Fold in right side of wrapper 3 times and pinch tight. Repeat the same on the left side.<\/li>\n<li style=\"text-align: justify;\">Repeat for the rest of the wrappers and filling.<\/li>\n<li style=\"text-align: justify;\">Add oil to pan. Place dumplings folded sides up onto pan.<\/li>\n<li style=\"text-align: justify;\">Pour water mixture into pan.<\/li>\n<li style=\"text-align: justify;\">Place lid on pan. Leave to steam on medium heat for about 8 min.<\/li>\n<li style=\"text-align: justify;\">Serve hot with black vinegar and ginger slices.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/08\/Guo-Tie-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7955\" alt=\"Guo Tie 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/08\/Guo-Tie-3.jpg\" width=\"650\" height=\"548\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/08\/Guo-Tie.jpg\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7957\" alt=\"Guo Tie\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/08\/Guo-Tie.jpg\" width=\"650\" height=\"557\" \/><\/strong><\/em><\/a><\/p>\n<p style=\"text-align: justify;\"><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Just like what I did with the Shui Jian Bao, I added a bit of plain flour into the water mixture for steam-frying the dumplings. It makes the pan-fried parts of the dumplings really crispy and delightful to bite into, especially when they are piping hot.<\/li>\n<li style=\"text-align: justify;\">If you are too lazy to pan-fry, you can easily cook these dumplings in boiling water too. Just leave to boil for a few minutes till they float up onto the surface and they are done.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\nAbout 22 &#8211; 25 dumplings<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=7947\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I did it well this time. The last time I tried making pan-fried dumpling, otherwise known as &#8216;guo tie&#8217; (or \u9505\u8d34 in Mandarin) (The Guo Tie: Chinese Pan-Fried Dumpling Experiment) was more than 2 years ago. It wasn&#8217;t inedible, but &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=7947\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,93],"tags":[171,300,230],"class_list":["post-7947","post","type-post","status-publish","format-standard","hentry","category-chinese","category-pork","tag-dumpling","tag-pan-fried","tag-steamed"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7947"}],"version-history":[{"count":12,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7947\/revisions"}],"predecessor-version":[{"id":8025,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/7947\/revisions\/8025"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}