Simple Way to Prepare Award-winning Kuotie – Chinese Indonesian pan fried dumplings
Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, Kuotie – Chinese Indonesian pan fried dumplings. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Kuotie – Chinese Indonesian pan fried dumplings is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Kuotie – Chinese Indonesian pan fried dumplings is something which I’ve loved my whole life. They’re fine and they look fantastic.
Many things affect the quality of taste from Kuotie – Chinese Indonesian pan fried dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Kuotie – Chinese Indonesian pan fried dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kuotie – Chinese Indonesian pan fried dumplings is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kuotie – Chinese Indonesian pan fried dumplings estimated approx 1 hour.
To begin with this recipe, we must prepare a few ingredients. You can cook Kuotie – Chinese Indonesian pan fried dumplings using 20 ingredients and 12 steps. Here is how you cook it.
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Ingredients and spices that need to be Take to make Kuotie – Chinese Indonesian pan fried dumplings:
- The Dough:
- 300 g all-purpose flour
- 1 cup boiling water
- The filling:
- 200 g minced meat (pork, beef or chicken)
- 400 g diced cabbage
- 1 tsp Chinese cooking wine
- 1 tsp soy sauce
- 2 tsp peanut oil
- 1 tsp sesame oil
- 3 stacks thinly slices spring onion
- 2 cm fresh ginger, chopped
- 2 tbsp Oyster sauce
- Chilli garlic sauce:
- 5 tbsp sriracha chilli sauce
- 100 ml boiling water
- 1/2 tbsp sugar
- 1/2 tbsp vinegar
- 1 tbsp mince garlic
- 1 tbsp sesame oil
Instructions to make to make Kuotie – Chinese Indonesian pan fried dumplings
- Slowly add boiling water to the bowl with flour, stirring with chopsticks as you add. Knead into a smooth dough, then cover the bowl with a damp cloth. Set it aside for 20 minutes for a dough to rest.
- Divide the dough into 20 grams pieces. Flatten each piece with your palm first, the roll out into a thin circle on a lightly floured working surface.
- Mix meat, cooking wine, soy sauce, Oyster sauce, 2 tbsp water. Leave the meat to rest for a while, the add the peanut and the sesame oil, and stir in the diced cabbage, the ginger and spring onions.
- Make sure that the cabbage is completely dry, you do not want the filling to be wet. The kuotie skins might tear easily if the fillings is too wet.
- Place a small amount of filling in the middle of the wrap. When you start to get the hang of it, you can fill up with more filling. Dab water around the edge of the wrapper.
- Fold into half, but don’t seal yet. Just pinch the middle part together.
Then start to fold a little but of the wrapper toward the center. - Fold and press to seal. Continue with next fold and press.
Now you are done with one side. Fold and press the other side toward the center.
- Use a non-stick pan with a lid. You need a lid than can cover whichever one you use. Preheat about 2 tbsp of cooking oil.
Place the dumplings on the pan. - You may need to do this in batches.
Lower the heat to medium and let them cook until the bottoms are nicely golden brown, about 3 minutes. - Then, pour in a mixture of a teaspoon of flour and half bowl of water and cover the lid. Cook until water evaporates and no longer hear crackling sounds.
- Remove the lid and crank up the heat to let the liquid evaporates and the oil appears again. The dumplings are kind a sticky to the pan at this point. Let the oil continue to cook the dumplings until the bottoms are crispy and nicely browned.
- The bottom shouldn’t be sticky anymore and you can easily remove from the pan to serving platter. Serve immediately with chilli garlic sauce.
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