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Guo Tie / Gyoza / Meat Dumpling (pic & recipe)
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Mon Nov 26, 2007 3:00 pm    Post subject: Reply with quote

Gina, I cant open the link where you post the recipe on guo tie using prawns, crabsticks and chicken minced meat.

Can help me out?

Regards..May
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Nov 26, 2007 3:20 pm    Post subject: Reply with quote

sorry, May

I must have deleted it..old post. Will need to find my old archives to reload again.

see stars
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Mon Nov 26, 2007 3:26 pm    Post subject: Reply with quote

Okay then nevermind Gina. Wont want to trouble you. I'll just try out using the mince pork then.

Regards..May
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Mon Dec 03, 2007 3:23 pm    Post subject: Reply with quote

Hello everybody.

I made this on Sunday but its quite difficult to wrap. The skin seems abit tough. As such, my dumpling has very little of filling with a thick skin. Can someone teach me on how to wrap them up properly? Am I suppose to use a rolling pin to make the skin thinner first before filling up with filling?

Thanks.

Regards..May
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Dewy
lurker


Joined: 08 Apr 2005
Posts: 24
Location: UK

PostPosted: Thu Dec 06, 2007 1:31 am    Post subject: Reply with quote

May May,

Sorry this might be late, but yes use your rolling pin to roll the pastry if it is too thick. You have to oil your rolling pin and surface board though. You can sprinkle flour, but I find that is too sticky.

The dim sum masters use a cleaver to thin out the pastry with one whack on the side of cleaver, but er, I dunno whether it will work for us newbies to dim sum making.

Hope that helps! Smile
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Thu Dec 06, 2007 9:11 am    Post subject: Reply with quote

Thanks Dewy. My guo tie ended up really thick and hard. So I think it would be better if I rolled it with a rolling pin.

Regards...May
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cookiemonster
lurker


Joined: 22 Dec 2005
Posts: 42
Location: Paris, France

PostPosted: Sun Aug 16, 2009 11:24 pm    Post subject: Reply with quote

Thanks so much for your recipe, yangone!
It is now the big hit on our dinner table!! Smile Smile
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