RECIPE OF Guotie IN ENGLISH | CHINESE - HOW TO COOK Guotie IN ENGLISH | CHINESE

Ingredients

• 280g Plain White Flour
• pinch of Salt
• 250 ml Boiling Water
• 200g Minced Pork
• 1/2 Pak Choi, finely chopped
• 1 Shallot or 2 tbsp Onion, finely chopped
• 2 Spring Onions, finely chopped
• 1/2 tbsp Grated Ginger
• 1 tbsp Dry Sherry
• 1 tbsp Dark Soy Sauce
• 1/2 tsp Ground Pepper
• 2 tsp Toasted Seseme Oil
• 1/2 tsp Sugar
• 1 tbsp Vegetable Oil
• 100ml Vegetable or Chicken Stock

Method

• In a bowl, make the dough by slowly adding the boiling water to the flour and salt.  Stir well with a fork then get stuck in (literally…) with your hands.  Work into a rough dough and turn out onto a board.
• Knead well for 5-10 minutes until you get a smooth dough (very theraputic at the end of a busy day).  Add more flour to prevent sticking.  Cover or put in a plastic bag, and leave to rest to 20-30 minutes
• In another bowl, work together the pork, onion, pak choi, spring onions, soy sauce, ginger, sherry, pepper, seseme oil and sugar well with your hands to get an evenly distributed mixture. Set aside
• Take the rested dough out of the bag and roll into an even ‘log’ – this makes for more even sized dumplings.  Cut the log into pieces – you should get about 16-24.
• Using floured hands and board, flatten and evenly roll each piece of dough into a round, about 10cm across
• In the centre of each round, place some of the filling (about 2-3 tsp).  Wet the edge of the dough with water and fold the dough over to form a parcel.  Seal well with your fingers or crimp.  They should resemble little cornish pasties, and the base should be flat.  If you don’t intend to use them all in one sitting, freeze the raw dumplings now.
• Ideally you need a large non-stick pan with a good lid for the next stage.
• Add the vegetable oil to the pan and heat.  When very hot, add the dumplings in a single layer, flat side down.  Fry gently, uncovered, for 2-3 minutes until the bottom of the dumpling has turned golden/mid brown
• When the bottoms are sealed  and brown, pour the stock into the pan and cover with a lid.  Turn the heat down and steam gently for 10 minutes or so.  Check during cooking to ensure that the stock hasn’t evaporated – if so, add some water.
• Uncover and continue cooking for another couple of minutes to evapourate off the remaining liquid.  During the cooking, the Guo Tie should not be disturbed, so they’ll be sticking to the pan.  Loosen with a spatula and serve immediately with a chilli or ginger dipping sauce

    成分

 

        280克普通白面粉
        盐少许
        250ml的开水水
        200克肉碎
        1/2小棠菜，切碎
        葱1或2汤匙洋葱，切碎
        2葱，切碎
        1/2大匙姜末
        1汤匙干雪利酒
        1汤匙老抽
        1/2茶匙胡椒粉
        2茶匙烤Seseme油
        1/2茶匙糖
        1汤匙植物油
    100毫升蔬菜或鸡汤

    方法

    在一个碗里，慢慢加入开水面粉和盐使面团。用叉子搅拌均匀，然后卡在（字面意思...），用你的双手。    工作成粗糙面及转出到板上。
    揉好5-10分钟，直到你得到一个光滑的面团（非常theraputic在一天的忙碌之后）。添加更多的面粉，严防死守。覆盖或放在一个塑料袋中，并留下休息20-30分钟

在另一个碗里，猪肉，洋葱，青菜，葱，酱油，姜，雪利酒，胡椒，seseme油和糖一起工作很好用你的双手来获得均匀分布的混合物。搁置
就拿休息面团的袋子，并擀成一个更'登录' - 这使得更均匀大小的饺子。删日志成片 - 你应该得到大约16-24。
用面粉的手和电路板，压平，均匀地滚每一块面团成圆形，长约10cm跨越

在每一轮的中央，放置一些填充（约2-3茶匙）的。湿水的面团边缘和折叠面团过，形成一个包裹。用手指封好或卷曲。他们应该像小康沃尔馅饼，和底座应平整。如果你不打算使用它们都在同一个坐姿，现在冻结原始饺子。
理想情况下你需要一个大的不粘锅具有良好盖的下一个阶段。

 添加植物油的锅和热量。当很热，单层加饺子，平的一面朝下。鱼苗轻轻地，发现，2-3分钟，直到饺子底部已经变成金色/棕色中旬
当底部是密封的，褐色，倒入股票倒入锅内，盖上盖子。把热度调低吧和蒸汽轻轻10分钟左右。检查做饭，以确保股票未蒸发过程 - 如果是这样，加清水适量。

发现和继续煮另一对夫妇分钟至evapourate关闭剩余的液体。在烹调中，郭铁应该不会受到干扰，所以他们会黏在锅。松开用抹刀，并立即用辣椒或生姜蘸酱服务