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Guo Tie / Gyoza / Meat Dumpling (pic & recipe)
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Thu Mar 03, 2005 8:13 pm    Post subject: Guo Tie / Gyoza / Meat Dumpling (pic & recipe) Reply with quote



Dumpling Skin
-----------------
2-1/2 cups plain flour
1/3 cup cold water
1/2 cup boiling water
1/4 tsp salt
Young Ginger

1. Divide the flour into 2 portions in separate bowls.
2. Add cold water to 1 portion and knead.
3. Add boiling water to the other portion and knead.
4. Combine both dough, add salt and knead
5. Leave in a greased plastic bag and let it stand for about 20mins.
6. Divide into small balls of dough.
7. Roll flat and add meat fillings and seal.
8. Pan-fry the dumplings and serve hot with some vinegar and shredded young ginger


Fillings
---------
Minced meat (about 200gm)
Salt & Pepper
Chopped Chives
Finely chopped young ginger
Some sesame oil
1 tbsp cornflour
1 egg white

1. Mix the meat & chives with seasonings.
2. Add cornflour and egg white.

~Elaine
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makan_kaki
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PostPosted: Thu Mar 03, 2005 10:10 pm    Post subject: Reply with quote

Thank you Elaine. Looks simple enough to replicate. I'll try this soon, thanks!
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yangone
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PostPosted: Thu Mar 03, 2005 10:29 pm    Post subject: Reply with quote

This is my first time making gyoza and I should say this is an easy finger food to make.

If the dough is too stickly, flour your fingers.

And if you plan to pre-prepare and store in the fridge, it may be a good idea to grease the tray. I didn't thot of that earlier, I used flour instead and when I wanted to take the gyoza from the fridge to fry it, I had difficulty removing them from the tray. Embarassed

And as my family prefers lots of filling, my gyoza are almost bursting from the seams :lol:

~Elaine
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Gina
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PostPosted: Fri Mar 04, 2005 7:30 am    Post subject: Reply with quote

elaine

your gyoza look pui-pui(fat fat). coffee I actually had a recipe here too on this using seafood like prawns, crabsticks and chicken minced meat. i also have photos on step by step to show how to wrap it like the ones sold outside.

http://www.kitchencapers.net/phpbb/viewtopic.php?t=33

my hubby loves Gyoza and it was the first thing I wanted to learn to make when I quit my job. Found that its actually very easy to make.
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yangone
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PostPosted: Fri Mar 04, 2005 10:26 am    Post subject: Reply with quote

Hi Gina

The first round I made, my nephew complained that I was too stingy with the "liao" (filling). So, i stuffed each gyoza with 2 tsp of meat fillings the next round ! Razz :lol:

~Elaine
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Gina
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PostPosted: Fri Mar 04, 2005 10:30 am    Post subject: Reply with quote

Elaine

yours will be the type my hubby liked too..got lots of 'liao'. he complained that mine was too skinny.
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hugbear
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PostPosted: Sat Mar 05, 2005 2:03 pm    Post subject: Reply with quote

Elaine, I love gyoza, esp dipping it in tons of vinegar. I am going to try out your recipe. Thanks for sharing.
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yangone
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PostPosted: Sat Mar 05, 2005 5:32 pm    Post subject: Reply with quote

I love ginger too, Lee Lee.
Remember to buy the young ginger instead of the old one.
Happy Dumpling !
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Gina
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PostPosted: Sun Mar 06, 2005 9:50 am    Post subject: Reply with quote

Elaine

do you know how the restaurants sliced the young ginger until very thin, fine..? I also sliced it like the way you do and hubby say "why so thick?"

:roll:
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Over50
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PostPosted: Sun Mar 06, 2005 1:27 pm    Post subject: Reply with quote

Gina wrote:
Elaine

do you know how the restaurants sliced the young ginger until very thin, fine..? I also sliced it like the way you do and hubby say "why so thick?"

:roll:


Use a shredder which you use for shredding those carrots, radish for the yusheng.
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hugbear
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PostPosted: Sun Mar 06, 2005 2:12 pm    Post subject: Reply with quote

Hi Elaine, this is the gyoza that I made using your recipe. Yummy.
I slice the ginger into very thin slice and then cut them into very thin stripes.



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yangone
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PostPosted: Sun Mar 06, 2005 5:07 pm    Post subject: Reply with quote

Your gyoza looks very nice, Lee Lee ! Really professional wrapping. coffee You are making me drool now cos I have nothing to eat for tea break... too lazy to make anything.
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yangone
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PostPosted: Sun Mar 06, 2005 5:09 pm    Post subject: Reply with quote

Quote:

Use a shredder which you use for shredding those carrots, radish for the yusheng.


That's a good tip! Will remember to do this next time Razz
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hugbear
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PostPosted: Sun Mar 06, 2005 6:44 pm    Post subject: Reply with quote

yangone wrote:
Your gyoza looks very nice, Lee Lee ! Really professional wrapping. coffee You are making me drool now cos I have nothing to eat for tea break... too lazy to make anything.


Heehee, can't offer you any as they are all in our stomach liao.
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Gina
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PostPosted: Mon Mar 07, 2005 7:21 am    Post subject: Reply with quote

Lee Lee

your folding is very pro leh. Like that you can try to make Har Gow. Har Gow's folding is similar too. only that its more round than long.
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hugbear
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PostPosted: Mon Mar 07, 2005 9:15 am    Post subject: Reply with quote

Gina wrote:
Lee Lee

your folding is very pro leh. Like that you can try to make Har Gow. Har Gow's folding is similar too. only that its more round than long.


Gina although I love to eat gyoza, but this is my first time trying to make it. I have seen somewhere in a cookbook how they wrap the gyoza so I follow lor. Anyway, my dh say it doesn't look like guo tei. :cry:
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Gina
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PostPosted: Mon Mar 07, 2005 12:45 pm    Post subject: Reply with quote

Lee Lee

I thought it look really professional like those sold outside. the ones sold in frozen packs are folded like this also.
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hugbear
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PostPosted: Mon Mar 07, 2005 12:52 pm    Post subject: Reply with quote

Thanks Gina. The next thing I want to try will be your har gow. :lol:
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ernie
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PostPosted: Mon Mar 07, 2005 1:18 pm    Post subject: Reply with quote

Wow, I'm drooling over the pictures of the Guo Tei !!! :lol:

I'm going to try making it over the weekend. I've got a silly question: What kind of vinegar shd I buy ? Any particular brand ? Is this kind of vinegar used for cooking if the recipe calls for vinegar ? Paisey, I'm blur like sotong when it comes to vinegar ... Embarassed
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yangone
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PostPosted: Mon Mar 07, 2005 1:25 pm    Post subject: Reply with quote

Hi Ernie,

The vinegar for eating is different from the vinegar that's for cooking. If you go to the provision shop, just tell them you are buying vinegar for eating. They can recommend. A small bottle will cost less than $2.
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ernie
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PostPosted: Mon Mar 07, 2005 2:33 pm    Post subject: Reply with quote

yangone wrote:
Hi Ernie,

The vinegar for eating is different from the vinegar that's for cooking. If you go to the provision shop, just tell them you are buying vinegar for eating. They can recommend. A small bottle will cost less than $2.


HI yangone,

Thanks ! So eager to try your recipe, but got to wait till weekend... Very Happy
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yangone
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PostPosted: Mon Mar 07, 2005 3:32 pm    Post subject: Reply with quote

I'm sure you'll have success trying to make this gyoza, Elnie.... post your swee-swee dumplings for us to salivate again hor ~!
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bluestar
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PostPosted: Tue Mar 08, 2005 8:20 am    Post subject: Reply with quote

ernie wrote:
Wow, I'm drooling over the pictures of the Guo Tei !!! :lol:

I'm going to try making it over the weekend. I've got a silly question: What kind of vinegar shd I buy ? Any particular brand ? Is this kind of vinegar used for cooking if the recipe calls for vinegar ? Paisey, I'm blur like sotong when it comes to vinegar ... Embarassed


The best vinegar to go with is the Chin-Kiang Vinegar. I got mine from Sheng Siong Supermarket - a bottle (600g) cost S$1.50.
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ernie
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PostPosted: Tue Mar 08, 2005 4:08 pm    Post subject: Reply with quote

MTan wrote:
The best vinegar to go with is the Chin-Kiang Vinegar. I got mine from Sheng Siong Supermarket - a bottle (600g) cost S$1.50.


OK, I shall look out for this brand. Thanks, MTan.
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Gina
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PostPosted: Mon Mar 14, 2005 8:08 am    Post subject: Reply with quote

Over50 wrote:

Use a shredder which you use for shredding those carrots, radish for the yusheng.


Over50

I tried using a shredder to shred the ginger..but alas it came out in tiny bits like chopped and a lot of juice. Could it be the young ginger is getting a bit older ? Coz as I was shredding it, I could see the centre part having thick fibres in it. Young ginger usually don't have fibres. :roll:
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