Chinese Guotie Dumplings with Chicken and Dipping Sauce

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 24 dumplings

Guotie is a type of Chinese dumpling. jiaozi Meat-filled dumplings, which after boiling are quickly pan-fried until golden brown and served as an appetizer or main course with a dipping sauce made from a mixture of soy sauce, rice vinegar, sesame oil, and spices. The filling for this guotie recipe is made from ground chicken mixed with green onions, fresh ginger, and other spices for a piquant Asian flavor. Wrap them in circles of simple flour-and-water dough so that each dumpling (or varenyky) stands upright on its base, which should be flat to ensure the dumplings brown beautifully on one side.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups premium flour + more as needed
1.5 tsp salt
0.5 cups of boiling water

Filling

450 g of minced chicken
1/3 cup chicken broth
2 teaspoons of sugar
2 teaspoons soy sauce
2 tsp. rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 green onions, finely chopped
Vegetable oil, odorless, for frying

Dip sauce

2 tablespoons soy sauce
1 tbsp. l. rice vinegar
2 tsp. sesame oil
1 green onion, finely chopped
A pinch of crushed red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dumplings, minced chicken, rice vinegar, ginger root, green onions, red pepper flakes, unleavened dough

Cooking the dish according to the recipe:

Dough:

In a large heatproof bowl, combine the flour and salt. Slowly pour in the boiling water, stirring until a coarse mixture forms. Then stir in 0.5 cups of cold water and knead into a dough.

Knead the dough on a lightly floured surface for 10 minutes, adding more flour as needed, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let it rest for 20 minutes.
Filling:

In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, green onions and some freshly ground black pepper.

To assemble the vareniki, divide the dough into 24 balls. Roll them into 10 cm (4 in) circles, dusting the surface with flour as needed. Spoon 1 tablespoon of filling into the center of each circle and fold in half to form a crescent shape, pinching the edges to seal.

Bring a large pot of water to a boil. Heat a little vegetable oil in a large skillet over medium heat. Cook the vareniki, a few at a time, for 4 minutes each. Remove them from the pot with a slotted spoon, allowing any excess water to drain, and transfer them to the hot oil (be careful, as the oil will splatter). Fry until golden brown, 2-3 minutes.
Transfer to a plate lined with paper towels and let cool slightly. Alternatively, you can steam the dumplings. Line a bamboo steamer with blanched cabbage leaves and steam the dumplings over boiling water until the filling is cooked through, 10-15 minutes.

Dip sauce:

In a small bowl, combine soy sauce, vinegar, sesame oil, green onions and red pepper.

Serve the dumplings with dipping sauce.