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Guo Tie / Gyoza / Meat Dumpling (pic & recipe)
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Over50
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Joined: 01 Mar 2005
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PostPosted: Wed Mar 16, 2005 10:18 pm    Post subject: Reply with quote

You have to use the 'longer' side of the ginger to shred, if not will turn out in bits n pcs.
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shirley
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PostPosted: Mon Mar 28, 2005 10:32 pm    Post subject: Reply with quote

If i want to prepare the gyoza one day in advance, any idea how to store them? Fridge or freezer? Must oil every one?
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yangone
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PostPosted: Mon Mar 28, 2005 11:08 pm    Post subject: Reply with quote

Shirley

I have done this before.
If it's for one day in advance, I will just put the gyoza on a greased tray. Best to brush each gyoza with a little oil, else the skin will stick to each other and would be difficult to remove. Then put the tray into a plastic bag or cling wrap so the skin won't dry up, before putting them into the fridge.

One tip : If I got left-over meat fillings, I just fry them with eggs as a side dish for the next meal.
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shirley
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PostPosted: Tue Mar 29, 2005 1:08 pm    Post subject: Reply with quote

yangone wrote:
Shirley

I have done this before.
If it's for one day in advance, I will just put the gyoza on a greased tray. Best to brush each gyoza with a little oil, else the skin will stick to each other and would be difficult to remove. Then put the tray into a plastic bag or cling wrap so the skin won't dry up, before putting them into the fridge.

One tip : If I got left-over meat fillings, I just fry them with eggs as a side dish for the next meal.


Thanks, Elaine. Yah...a day advance keep in fridge should be ok. How about for a few days?

I find the portion from one recipe is quite alot for my family of four. Can make and keep some (uncook) in the freezer? Later when thaw, dont know will become soggy anot?
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yangone
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PostPosted: Tue Mar 29, 2005 3:18 pm    Post subject: Reply with quote

Shirley

I have not done freezing for gyoza before cos I have a big family here that consumes everything. So I usually have to make double portions of what I have given on my recipe ! :lol:

But thinking in your shoes, I will probably freeze the meat, but for the dough, I will make fresh ones since dough ingredients and preparation are still fairly uncomplicated.

Once, I left 4 gyozas in the fridge for 3 days. Totally forgotten about them, true enough the skin looks slightly off-colour and a little gooey. Embarassed I threw them away. Dont want to risk food poisoning.
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alyssa
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PostPosted: Tue Mar 29, 2005 4:45 pm    Post subject: Reply with quote

Not sure if this is a useful suggestion, but here goes... I've never done it before but I was just thinking it should be alright to make the dumplings and then freeze them immediately (i.e. raw), then when want to eat, instead of using them as guo tie, boil them as jiao zhi... boil them from frozen state, don't thaw, so the skin will not become soggy and slimy. Much like those frozen jiao zhi we can get at the supermarket I guess. coffee
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hellodolly
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PostPosted: Mon Apr 18, 2005 11:14 am    Post subject: Reply with quote

Thanks for this recipe....I tried over the weekend with chicken mince meat and it was great! I was extremely happy with the dumpling skin - very easy to handle. I had extra dumpling skin so I made extra (this time with pork) and froze them.
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cook4me
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Joined: 16 Nov 2005
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PostPosted: Sun Jan 08, 2006 8:13 am    Post subject: Reply with quote

the dough recipe is spot on superb. i make mine with ground beef and chives with a touch of ginger, kikkoman, and sesame seed oil.

Note: i don't use egg white or cornstarch because i prefer a more substantial meatier bite. to cook just heat some oil in a frying pan on low heat, and cook 5 minutes undisturbed tightly covered, then flip for 2 more minutes uncovered.


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coxiella
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Joined: 31 Oct 2005
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PostPosted: Sun Jan 08, 2006 8:55 am    Post subject: Reply with quote

Wow, cook4me, your guo-tie looks very nice, and your pic is so big, they are almost jumping out from my screen Very Happy
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starlight
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PostPosted: Wed Mar 22, 2006 4:21 pm    Post subject: Reply with quote

Shirley,
You can coat it with a bit flour and keep in the freezer. It won't stick together. I have been doing this. No problem at all.



shirley wrote:
yangone wrote:
Shirley

I have done this before.
If it's for one day in advance, I will just put the gyoza on a greased tray. Best to brush each gyoza with a little oil, else the skin will stick to each other and would be difficult to remove. Then put the tray into a plastic bag or cling wrap so the skin won't dry up, before putting them into the fridge.

One tip : If I got left-over meat fillings, I just fry them with eggs as a side dish for the next meal.


Thanks, Elaine. Yah...a day advance keep in fridge should be ok. How about for a few days?

I find the portion from one recipe is quite alot for my family of four. Can make and keep some (uncook) in the freezer? Later when thaw, dont know will become soggy anot?

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Last edited by starlight on Tue Feb 01, 2011 8:51 am; edited 1 time in total
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starlight
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PostPosted: Wed Mar 22, 2006 4:24 pm    Post subject: Reply with quote

Anyone has tips how to make the filling soft and juicy? Other than use pork with fats? I always find my filling a bit hard and dry.

I have tried cornflour before, but still find it dry. What is the purpose of the egg white?
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Last edited by starlight on Tue Feb 01, 2011 8:51 am; edited 1 time in total
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dewitan
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PostPosted: Sat Mar 25, 2006 12:00 pm    Post subject: Reply with quote

Is guo tie the same thing as shui jiao-The one that has a lot of chives in it and boiled instead of fried?
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karlskrona
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PostPosted: Sat Mar 25, 2006 12:20 pm    Post subject: Reply with quote

sally
gou tie have chives in it while shui jiao is mostly prawns and minced meat with perhaps black fungus and mushroom... alot of variation
quite different with gou tie
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dewitan
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PostPosted: Sat Mar 25, 2006 12:22 pm    Post subject: Reply with quote

Oh... I just mix everything up? Embarassed I love them all though!
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karlskrona
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PostPosted: Sat Mar 25, 2006 12:25 pm    Post subject: Reply with quote

what do u mean u mix everything up?? u mean the ingredients?
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dewitan
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PostPosted: Sat Mar 25, 2006 12:50 pm    Post subject: Reply with quote

sorry... I mean I just mix up the meaning of everything. The above sentence should have a fullstop. Not a question mark.
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karlskrona
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PostPosted: Sat Mar 25, 2006 1:02 pm    Post subject: Reply with quote

ohh oki haa
a people mix up guo tie, shui jiao and wanton very often
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Janz
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PostPosted: Mon Oct 23, 2006 1:56 pm    Post subject: Reply with quote

Can it be boiled to eat as jiao zi, not shui jiao, instead of pan-frying?
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dewitan
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PostPosted: Tue Oct 24, 2006 10:42 pm    Post subject: Reply with quote

I think it can
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kelly
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PostPosted: Fri Mar 09, 2007 12:56 pm    Post subject: Reply with quote

For step 2. 3 & 4, how long do I have to knead them?

I tend to make lousy guo tie skin Embarassed
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hugbear
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PostPosted: Fri Mar 09, 2007 1:03 pm    Post subject: Reply with quote

starlight wrote:
Anyone has tips how to make the filling soft and juicy? Other than use pork with fats? I always find my filling a bit hard and dry.

I have tried cornflour before, but still find it dry. What is the purpose of the egg white?


Let me give you a tip on how to make your fillings juicy and soft. Don't use corn flour. Instead, add a little cold water (say abt 2 tbsp) into the meat filling and mix well.

When I have left over guo tie or if I want to make more, i will place the guo tie slight apart on a tray and freeze it. When it is totally frozen, I keep them in a box for later use. Whenever my kids wants to eat or there are pple visiting, my maid will just take out the guo tie and panfry it w/o thawing. It taste as good.
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Janz
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PostPosted: Sat Mar 10, 2007 7:08 am    Post subject: Reply with quote

i've managed to get pre-made skins here in canberra and there was instructions at the back on how to season the meat.

So far, my HB and DS both loved the jiao zi very much...and meat was very flavourful...

There is no need to add corn flour or cold water...it says to add soya sauce, sesame oil, chinese wine (I added hua tiao jiu), salt and pepper and 1 egg. I think the egg helps bind everything together and makes the meat moist...

Do try and see if it helps...Smile
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aquariusgal
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PostPosted: Fri Jun 15, 2007 11:07 am    Post subject: Reply with quote



I made guo tie for dinner last nite. Taste fantastic!! loving u Thks for sharing with us the recipe. Yangone! I didnt pleat the guotie by hand - i bought a platic guotie cutter from HK last yr, pleats nicely n more quickly than i can if i were to pleat from scratch! Cheeky grin


Last edited by aquariusgal on Fri Nov 23, 2007 1:13 pm; edited 1 time in total
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simonne
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PostPosted: Wed Nov 21, 2007 10:13 pm    Post subject: Reply with quote

Wanna ask how do you all fry it ?
I make them this morning. I fry them only at the base..Then use the oil to sprinkle on top until cook....
2nd round : i pour 1 cup of water into the pan... the gyoza went wet sad then i dischared the water and continue cooking adding soya sauce.
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aquariusgal
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PostPosted: Fri Nov 23, 2007 11:15 am    Post subject: Reply with quote

Hi Simone,

I followed the step by step instructions given here - http://jodelibakery.netfirms.com/chinese/pan-fried%20dumplings/pan-fried%20dumplings.htm

Very easy to follow. My gyozas turned out nice n juicy inside. Very Happy
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