wo tieh

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)

 

Ingredients

 

  • 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)

 

Seasoning

 

  • 2 tablespoons chinese cooking wine
  • 3 tablespoons light soya sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon white pepper powder
  • 1 teaspoon salt

 

Dip

 

  • Thinly julienned ginger
  • Black vinegar
  • a sprinkle of sugar

 

Method

 

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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Comments

  1. 1
    simcooks
    March 23rd, 2007 at 11:18 pm

    I was about to post a picture of wo tie in my blog too! My mom says these are Shanghainese wo tie. The Cantonese ones are deep fried.

  2. 2
    tigerfish
    March 24th, 2007 at 4:34 am

    Pot stickers coz I think they are supposed to “stick” on the pan when you pan-fry them (that’s what gives the “browning” on the underside)…*think so*
    Even the dip…I heard from some China friends that it should be finely minced garlic into Zhejiang vinegar (the best!). They told me ginger with vinegar is what already been localized to the foreign palates *wonder how true*
    I do like it with garlic vinegar, just that make sure you are not due for any pulic speech in the next 24hrs….:O …and no burping! LOL!

  3. 3
    earl-ku
    March 26th, 2007 at 11:53 am

    huh woh tieh?

    i tot its woh tip …

    haha dun know who made it first, japs has got the gyoza rite …

  4. 4
    earl-ku
    March 26th, 2007 at 11:55 am

    eh why ur pei tan ar? the century egg, looks cacat wan? looks like missing the yolk a lot la … hehe

    love this very much, but some ar, u buy – the ammonia smell too powerful … cannot makan …

  5. 5
    pablopabla
    March 26th, 2007 at 11:56 am

    simcooks : Yakah? I am learning myself :) I just ate them up because sister made ‘em.

    tigerfish : This is obviously a Malaysianised version and I doubt it is original compared to the ones from China. But yeah, after eating the whole lot, one will feel so full and bloated that there is no interest in talking at all…just wanna slouch on the couch and enjoy the digestion ;) Burp!

    earl-ku : woh tip itu cakap kantonis lah. Heh! Heh! I think it is from the same family with gyoza. All dumplings but just different method of cooking and perhaps, different ingredients as well.

  6. 6
    JK
    January 21st, 2008 at 3:40 pm

    Wo Tieh (Shallow Fried Dumplings)

    Is the Chinese chives = gu chai or jiu chai?

    Tks
    JK

  7. 7
    pablopabla
    January 22nd, 2008 at 10:26 am

    JK : Yes, you got that right. It’s gu chai in hokkien :D

  8. 8
    Life VS Food
    March 27th, 2009 at 6:07 pm

    Wow, thanks for the recipe!
    i love guo tie~!!!
    in fact, i just learn how to make siu mai,
    i’m gonna try guo tie the next time when i have spare time!

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