Chua Homecooked Recipe : Pan-fried Chives and meat dumpling (Wo Tie)

Pan-fried Chives and meat dumpling (Wo Tie) is my family favourite. The dumplings will finish before they leaves the frying pan !

Pan-fried Chives Meat Dumplings (Wo Tie)


Recipe for Pan-fried Chives and meat dumpling (Wo Tie) 

Ingredients:

300 g chives (韭菜)
150 g minced meat
salt pepper
1 tablespoon sesame oil

3 cups plain flour
1 cup hot water
½ cup cold water


Pastry:

  1. Sieve 3 cups of plain flour into a mixing bowl.
  2. Add in 1 cup boiling water and mix with chop stick to a dough.
  3. Add in ½ cup cold water and mix to a smooth dough.
  4. Cover the mixing bowl with damp cloth and leave to rest for 20 mins.



Filling:


  1. Cut vegetable into 1 cm long.
  2. Mix the minced meat or chicken minced meat with the vegetables.
  3. Add in salt, pepper and 1 tablespoon sesame oil. Mix well.
  4. Remove dough  to a  floured table and knead well.  Roll to a long roll of diameter 3 cm and cut into small pieces.
  5. Roll each small dough into thin round piece
  6. Fill each piece with one and half teaspoons of filling.
  7. Fold and shape.
  8. Heat one tablespoon oil in a non stick pan, lower dumpling into the oil, using low heat, fry one side till brown.  Turn over and fry the other side.  Cover the pan for 2 to 3 mins.
  9. Remove the dumpling and serve with chilli sos at breakfast with tea or coffee.



Mix the minced meat or chicken minced meat with the chives. Mix well and add in salt.


Remove dough  to a  floured table and knead well.  Roll to a long roll of diameter 3 cm and cut into small pieces.

Roll each small dough into thin round and flat piece with 1 mm thick pastry-like skin.


Fill each piece of the dumpling skin, fill  with one and half teaspoons of filling.  Fold and shape the two edges, then press the dumpling lightly and softly as not to break the dumpling's skin.


Pan-fried Chives and meat dumpling (Wo Tie)

Heat a big non stick pan, then heat one tablespoon oil in a non stick pan, lower dumpling into the oil, using low heat, fry one side till brown.  Turn over and fry the other side.  Cover the pan for 2 to 3 mins.  Add in some water if the wok is too hot and dry.  And cover it till the dumplings turn into golden colour and crispy.  Now you can serve them with tea or coffee during hot at breakfast.