Comments on: Wo Tieh (Shallow Fried Dumplings) http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/ Recipes for home-cooked food and reviews of Malaysian food Sat, 24 Jul 2010 11:27:24 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Life VS Food http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-5570 Life VS Food Fri, 27 Mar 2009 10:07:21 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-5570 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! 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!

]]> By: pablopabla http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-3828 pablopabla Tue, 22 Jan 2008 02:26:02 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-3828 <b>JK</b> : Yes, you got that right. It's gu chai in hokkien :D JK : Yes, you got that right. It’s gu chai in hokkien :D

]]> By: JK http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-3814 JK Mon, 21 Jan 2008 07:40:29 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-3814 Wo Tieh (Shallow Fried Dumplings) Is the Chinese chives = gu chai or jiu chai? Tks JK Wo Tieh (Shallow Fried Dumplings)

Is the Chinese chives = gu chai or jiu chai?

Tks
JK

]]> By: pablopabla http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-643 pablopabla Mon, 26 Mar 2007 03:56:59 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-643 <b>simcooks</b> : Yakah? I am learning myself :) I just ate them up because sister made 'em. <b>tigerfish</b> : 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! <b>earl-ku</b> : 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. 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.

]]> By: earl-ku http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-642 earl-ku Mon, 26 Mar 2007 03:55:29 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-642 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 ... 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 …

]]> By: earl-ku http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-641 earl-ku Mon, 26 Mar 2007 03:53:06 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-641 huh woh tieh? i tot its woh tip ... haha dun know who made it first, japs has got the gyoza rite ... huh woh tieh?

i tot its woh tip …

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

]]> By: tigerfish http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-635 tigerfish Fri, 23 Mar 2007 20:34:48 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-635 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! 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!

]]> By: simcooks http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/comment-page-1/#comment-634 simcooks Fri, 23 Mar 2007 15:18:38 +0000 http://www.deliciousasianfood.com/2007/03/23/wo-tieh-shallow-fried-dumplings/#comment-634 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. 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.

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