Flag of China (PR)Guo Tier

Name Guo Tier (Chinese dumplings)
Origin China
Type Side dish
Cooks Rachel Xia, Kathy Diao, Fang Zhou, Hongtu Huang, Sarah Cheung
Notes Contains meat (could be kosher or halal, if required)
Trivia The hard part is folding the dumplings properly — I (Ron) know, because I've tried. The other hard part is making the pancake wrappings. In fact, the whole thing isn't nearly as easy as it sounds.

Ingredients (serves 3-4)

For the wrappers:

For the fillings:


  1. To make the wrappers, mix the flour and water and knead until a firm dough results. Rest for app. 20 minutes.
  2. To make the filling, thoroughly mix the minced meat, finely chopped onion and carrots, the soy sauce, and the sesame oil.
  3. Divide the dough into small balls, app. 1 inch (2.5 cm) across. Using a wooden roller, roll out the balls into thin pancake-like sheets, app. 4 inches (10 cm) across.
  4. Placing a spoonful of the minced meat mixture in the middle of a pancake, fold the pancake length-wise around the filling, pinching the edges firmly together in the middle. Then, fold and pinch the open ends of the wrapper in some artistic way, ensuring that the wrapper completely encloses the filling. Repeat for the other pancakes.
  5. Put some vegetable oil in the pan, then fry the dumplings on a low to medium fire. While frying, add a little bit water and keep a lid on the pan. Wait until the bottom side turns brown. Serve with some vinegar.

    Alternative: Instead of frying, you can also cook the dumplings in plenty of water. Bring the water to boil first, then add small numbers of dumplings at a time and cook each batch for 5-7 minutes. Make sure that the water keeps boiling all the time.
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This page was last modified on 7-11-99 19:03