Pan fried dumplings (guo tie)

Yield: 25 Servings

Measure Ingredient
3½ tablespoon Peanut oil
5 \N Meat dumpling from \"Fifty Dumplings\"
1 cup Boiling water

From: Brenda Adams <ADAMSFMLE@...> Date: Mon, 15 Jul 1996 13:13:28 -0400 Literally translated, guo tie means "pot stickers," and anyone who has not used a well-seasoned pan to cook these dumplings will understand the appropriateness of this title; the dumplings often refuse to dislogde themselves from the pan.

25 dumplings: Heat a large wok or well-seasoned skillet until very hot. Add three tablespoons of oil and and heat until hot. Place the dumplings in the pan, pleated side up. Fry the dumplings over medium heat until their bottoms are a deep golden brown. Add the boiling water to the pan and cover. Reduce the heat to low and cook for about 10 minutes. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under hot running water to remove excess starch*. Drain. Place the pan containing the dumplings over medium-high heat. Drizzle ½ Tbs of oil around the dumplings and fry until the bottoms are again crisp (about 2 minutes).

Loosen any dumplings that seem to be stuck to the bottom.

* I have only had to rinse when I have made the skins myself.

Most of this came from the book Nina Simonds, "Classic Chinese Cuisine", Houghton Mifflin Company, Boston, 1982. It is an excellent Chinese cookbook. The recipes are straight forward and typically pretty easy. It contains nice (often wordy and sometimes slightly dated) descriptions and historical notes.

EAT-L Digest 14 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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