Guotie, also known as potstickers, are a beloved Taiwanese snack that combines crispy textures with tender, juicy fillings.
The cooking process is what sets guotie apart: the dumplings are first pan-fried in a hot skillet to develop a golden, crispy bottom, then steamed in the same pan by adding a splash of water and covering with a lid. This dual cooking method ensures a delightful contrast between the crispy base and soft, steamed tops.
Guotie is often served with dipping sauces like soy sauce mixed with black vinegar, garlic, and a touch of sesame oil or chili oil for added heat.
These dumplings are not just a street food favorite but also a staple at home and in restaurants, enjoyed as a snack, appetizer, a light meal or even as a breakfast food in Taiwan.
Ingredients (Makes 16-20 Dumplings)
For the Wrappers:
- 150g all-purpose flour
- 90ml hot water
- Pinch of salt
Pork Filling:
- 270 g ground pork
- 30 g green onions, thinly sliced
- 10ml sesame oil
- 15 g soy sauce
- white pepper to taste
Instructions
1. Prepare Fillings:
- Place all filling ingredients in a large bowl and stir until well combined.
- Store in the fridge until ready to use.
2. Prepare the Dough:
- In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.
- Knead the dough for 4-5 minutes until smooth.
- Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.
3. Roll the Dough:
- After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.
- Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.
4. Assemble the Dumplings:
- Place a tablespoon of the filling in the center of each wrapper.
- Fold the wrappers in half and seal the dumplings.
- Repeat until all wrappers and fillings have been used.
5. Cook Pot Stickers:
- Heat a large frying pan over medium heat and add 30 ml of oil.
- Place pot stickers in the skillet in batches.
- Fry for 3-4 minutes until the bottoms are golden brown.
- Add 50 ml of water to the pan, cover, and steam for 4-5 minutes until the skins are softened and the filling is cooked through.
- Repeat with the remaining pot stickers, adding more oil as needed.
6. Serve Immediately:
- Serve hot with dipping sauce.
7. Freezing Option:
- Place uncooked pot stickers spaced apart on a baking sheet lined with baking paper. Freeze for 2 hours until set.
- Transfer to a resealable freezer bag and store for up to 3-4 months.
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