This pan-fried tofu guo tie or jian doufu jiaozi with a little crisp bottom is easy to cook and quick to eat. The mixing of the fillings is a breeze and the following recipe makes about 35 pieces of Guo Tie.
Author: Anncoo Journal
, deveined, diced
Light Soy Sauce
Chicken Bouillon Powder
Ground Black Pepper
, finely chopped
Wrap Tofu (10.5 oz) 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.
Place Ground Pork (3.5 oz), Peeled Prawns (2 oz)Egg (1) and tofu in the food processor together with the Corn Starch (2 Tbsp), Light Soy Sauce (1/2 Tbsp), Oyster Sauce (1/2 Tbsp), Chicken Bouillon Powder (1 tsp), Salt (1/2 tsp), and Ground Black Pepper (1 dash). Blend tofu mixture coarsely and not too fine, then transfer to a bowl.
Add in Spring Onions (3 stalks) and Peeled Prawns (3 oz) with more pepper, mix well.
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.
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.
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.
Serve guo tie immediately with dipping sauce. Enjoy!
You can also wrap the Guo Tie a few days ahead and store them in the freezer for a week and they taste just as good with just extra 2-3 minutes of cooking. Just arrange them in a single layer with some gap in between on a sheet of parchment paper with a tray and freeze for about an hour. Then put it all into a plastic bag without fear of the guo tie sticking to each other.
Nutrition Per Serving
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