Wo Tieh is also known as Shallow Fried Dumplings. Some call them Pot Stickers because they are fried on shallow pans. These are not the same as wantons because they use thicker skin and is a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a ginger-soy-vinegar dipping sauce (and/or hot chilli sauce); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth. In the picture above, the wo tiehs are arranged in the middle (simply arranged with no artistic intention) with sliced century eggs and cucumbers. They go well together.
My sister cooked this dish for Chinese New Year Eve’s Dinner and it was a great appetiser as well as accompaniment to the steamboat fare we had.
This is my sister’s recipe for Wo Tieh (Shallow Fried Dumplings)
- 200 grammes round cabbage (chopped finely)
- 400 grammes semi-lean pork (mince it)
- 50 grammes of chinese chives (chopped finely)
- 200 grammes of prawns (chopped)
- 3 cm ginger (chopped finely)
- 3 cloves garlic (chopped finely)
- 50 pieces of dumpling skin (choose the thicker ones, approximately 6 to 8 cm diameter and round shaped)
- 400 ml warm water or chicken stock
- Corn starch (mix 5 tablespoons water to 2 tablespoons corn flour to seal dumpling skin)
- Oil for frying (palm oil)
- 2 tablespoons chinese cooking wine
- 3 tablespoons light soya sauce
- 2 tablespoons sesame oil
- 1 teaspoon white pepper powder
- 1 teaspoon salt
- Thinly julienned ginger
- Black vinegar
- a sprinkle of sugar
In a large bowl, mix cabbage, pork, chives, prawns, ginger, garlic and seasoning. Stir and mix well forming one lump. Cover the mixture with cling film and set it aside for at least 1 hour.
To prepare dumplings, place one piece of dumpling skin on plate or table or hold spread out on one hand. Take one tablespoon of mixture and place it in center of skin. Using your finger, spread corn starch on edge of skin. Fold wrapper in half over the mixture and pinch centre of one edge. At the other end, make pleats to gather the mixture in the middle of the dumpling skin. Ensure that pleats at edges are tightly sealed and set the dumpling on a plate with sealed side up. Cover with moistened towel and work on the other dumpling skins till all mixture used up.
Heat a non-stick pan on high and lightly brush with oil. Fry the dumplings with the sealed side up by arranging as many dumplings together without touching each other. Fry till the bottoms start to brown and add a little water / chicken stock up to about 1 cm high. Cover with lid and allow water or stock to dry out. Continue to add same amount of water / stock and repeat process to cook till dumplings are firm (about 10 minutes). Finally, remove lid and brown the dumplings a little bit more (by now, you can brown the sides because the dumplings are firm enough and will not open up) for 1 minute.
Dish out and serve hot with dip.
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