Cooking Instructions
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Step 1
Wrap
Tofu (300 g)
with a piece of muslin cloth, then place a heavy object on top to squeeze out the moisture from the block, for about 30 minutes.
Step 2
Place
Ground Pork (100 g)
,
Peeled Prawns (60 g)
Egg (1)
and tofu in the food processor together with the
Corn Starch (15 g)
,
Light Soy Sauce (8 mL)
,
Oyster Sauce (8 mL)
,
Chicken Bouillon Powder (2 g)
,
Salt (3 g)
, and
Ground Black Pepper (1 dash)
. Blend tofu mixture coarsely and not too fine, then transfer to a bowl.
Step 3
Add in
Spring Onions (3 stalks)
and
Peeled Prawns (90 g)
with more pepper, mix well.
Step 4
Place about 2 teaspoon of the tofu mixture in the middle of the
Dumpling Wrappers (35)
and moisten the edge with little water. Fold it up over, use your fingers to make a small pleat on one side of the wrapper until completely sealed like a crescent shape. Repeat the same until you use up the ingredients.
Step 5
Add 2-3 tablespoons oil into heated pan, place in the guo tie and fry them at medium heat until the bottoms till crisp and golden brown, about 2-3 minutes.
Step 6
Pour 1/4 cup of water from the sides of the pan. Cover with a lid and reduce to low heat. Cook guo tie for another 3-5 minutes or till fully cooked. You may add a little more water if it dries up quickly and before the guo tie are done cooking.
Step 7
Serve guo tie immediately with dipping sauce. Enjoy!
