Kuo tie is a Chinese dumpling that is usually deep-fried and when fried it sticks to the pan (as the name implies, which means "pan stick"). These dumplings are a delicacy with a salty taste that can be served as an appetizer, side dish or snack for any occasion. Follow these steps to learn how to fry kuo tie.
Ingredients
- Chinese Dumplings
- 2 tablespoons oil (sesame, peanut, olive or vegetable oil)
- Water
Step
Part 1 of 2: Preparing the Kuo Tie and the Pot
Step 1. Make a kuo tie
Making Chinese dumplings can be a fun dinner party activity. However, most of the time, frying frozen kuo tie purchased from the supermarket is just as delicious.
Step 2. Make the dipping sauce
Traditionally, kuo tie is served with a delicious dipping sauce. This sauce is usually made from a mixture of 2/3 soy sauce, 1/3 Chinese rice vinegar, fresh grated or chopped ginger from a bottle or pickled ginger, and sesame oil, which is often used with chopped scallions. If you like it spicy, add Chinese chili sauce to the mix.
Step 3. Heat a skillet or non-stick frying pan over medium to high heat
Make sure the pan is very hot. To do this, splash a little water in the pan. If the water immediately evaporates with a strong hiss, your pan is ready to use.
Step 4. Pour two tablespoons of oil into the pan
The type of oil you use is up to you. For a more authentic Chinese recipe, use sesame oil or peanut oil. You can also use vegetable oil or olive oil if you prefer. For a healthier option, use olive oil (olive oil has the highest content of heart-healthy, unsaturated fats.) Heat the oil for one minute (bubbles may start to form).
Step 5. Put the kuo tie in the pan
You have to make sure that there is enough space between each kuo tie and the dumplings don't overlap. If they overlap as they cook, it will be difficult to remove them without tearing them (and scattering all the ingredients.)
Part 2 of 2: Frying Kuo Tie
Step 1. Fry kuo tie in oil
You should fry the kuo tie for about two to five minutes, or until the bottom of the kuo tie begins to turn golden brown.
Step 2. Add about three tablespoons of water to the pan
After pouring the water, cover the pan immediately with a tight-fitting lid. The steam created by the water will thoroughly cook the kuo tie. It's important to use a lid that doesn't let any air out – if steam escapes, the kuo tie will take longer to cook or it may overcook and become sticky.
Step 3. Steam the kuo tie until all the water is gone
You will start to hear a crackling sound, and the kuo tie will start to turn golden brown. It is traditionally not recommended to reverse the kuo tie, only the bottom is allowed to be brown.
- If you like all the sides to be browned, gently lift them up and turn them over with a spatula to brown the sides.
- If you want it to be crispier, open the lid and cook the kuo tie over medium to high heat.
Step 4. Remove the kuo tie from the pan
Transfer to a plate and serve immediately (kuo tie is best served while still hot).
Step 5. Done
Tips
- If you want, you can fry the other side.
- Try not to fry too much in one frying pan, or some may burn because you don't remove them quickly.
- These dumplings are called “kuo tie” for a reason – they stick to your pan. A Teflon lined or cast iron griddle will minimize the difficulty of lifting and turning it over.
- Do not fry the kuo tie too long or it will burn.
Required Items
- Pan
- Spatula
