Photograph of the finished Guotie

China · Sủi cảo áp chảo váng lưới

Guotie

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gyoza wrappers Gyoza wrappers 48
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Garlic chives Garlic chives 4.2 oz
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Flour Flour 1.1 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Toss the chopped cabbage with salt for 15 minutes, then squeeze out the excess water; the cabbage juice is the main reason the filling becomes soggy.
  2. 2 Mix the minced meat with cabbage, chives, ginger, soy sauce, and sesame oil, then stir for 3 minutes.
  3. 3 Wrap the dough around the dough pieces and arrange them in a circle in a pan of hot oil, frying for 3 minutes until the bottom is golden brown.
  4. 4 Mix 8g of flour with 150ml of water, then pour it into the pan and cover for 8 minutes — this flour mixture creates a crispy lattice that connects the pancakes together.
  5. 5 Open the lid and fry for another 3 minutes until the mesh is dry and crispy, then flip the whole piece onto a plate.

With an appliance

  • Air fryer 49 min

    Step 5: Once the batter from step 4 has almost evaporated, transfer the entire cake onto perforated parchment paper, spray with oil, and air fry at 200 degrees for 4 minutes, rotating the tray after 2 minutes to dry and crisp the mesh.

Start cooking