Meat Dumplings

Pan Fried Meat Dumplings (Guo Tie)

(Hungry quote: Appreciating the leftover flour and meat is truly very Chinese)

Ingredients:

A: Wrapper:
2 ½ cup plain flour
½ cup boiling water
1/3 cup cold water
¼ tsp salt

B: Meat Filling: mix all up
300g minced lean pork
4 dried black mushroom, soak and diced (optional)

15g carrot, diced (optional)
40g chinese chives, diced (those who dislike chives may replace this with spring onions)

C: Seasoning: mix all up

½ tsp salt
2 tsp light soy sauce

1 tsp ginger juice (grind young ginger and squeeze the juice)
½ tsp corn flour
1 tsp sesame oil
Pinch of pepper
½ tbs oil
1 tbs water

D: Dipping sauce: mix all up
Black Vinegar
Shredded ginger

Some water to dilute

Some fine sugar to reduce the bitterness

Wrapper:
- Sift flour and divide into 2 equal portions.

- Mix one portion with boiling water and the other with cold water.

- Mix the dough together and add the salt.

- Knead well and cover it with a wet cloth.

- Set aside for 20 minutes before using.

Meat Filling:

- Mix (B) and (C) into a mixing bowl and mix well.

- Chill in refrigerator for at least ½ hour.

Steps:

-          Divide the dough into 26 pieces.

-          Knead each into a ball and roll out to form a round wrapper.

-          Place enough (a full tbsp is good) amount of filling and fold up

-          Pleat from one end to the other to form dumpling – ensure it has no loopholes.

-          Heat up the pan with 2 tbsp of oil, lower the fire.

-          Place in the folded dumplings – allow some space in between

-          Turn on mid-high heat and turn to middle heat once the bottom turns slight brown

-          Spray water evenly on the dumplings and cover with lid.

-          Cook for 3 min, add 1 tbsp oil so that it wont get too burnt.

-          Cover and cook for another 2 min

Ready to serve with dipping sauce (D)

Other pictures:

This' my first attempt, so don't expect to see a decent-looking dumpling :)

I thought they are going to explode...Luckily they did not.