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Jiaozi Guo-tie (Chinese Coltunasi)

Jiaozi Guo-tie (Chinese Coltunasi)



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Dough: put the flour in a bowl and add hot water, little by little, stirring until you get a homogeneous and non-sticky but soft dough. Knead it a little by hand then leave it covered with a towel for an hour.

Stuffing: chop the cabbage and add salt, then set aside for about 10 minutes. We put the meat in the robot together with green onions, crushed garlic, a tablespoon of water, a tablespoon of sesame oil, soy sauce, a little salt (soy sauce is already salty), pepper, chilli powder and grated ginger little. We touch everything. Drain the cabbage from the excess water and mix it with a tablespoon of starch and meat. Let it rest for about 1 hour.

From the dough, break the pieces the size of a walnut and spread a thin round sheet from each one (we use flour to spread the sheet). Put a spoonful of filling over the sheet, wet the edge of the dough with a little water and wrap in two. Carefully make folds on one side and tighten the edges well (maybe from the pictures it is better understood).

In a non-stick pan put the 4 tablespoons of sesame oil and when it is hot we put the dumplings (with the folds up) and fry them until they brown on the bottom. Then pour the hot water close enough to cover half the Knorr cube. Cover with a lid and let it boil for about 5-6 minutes.

Take them out of the pan and they are ready to serve.


Chinese food recipes

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Traditional Chinese recipes: rice and vegetables

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Chinese food recipes - cooking

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Discovered more than 3,500 years ago in China, as part of the fish preservation process, soy sauce is used to prepare seafood, meat and cooked vegetables but also as a base for other sauces, such as teriyaki. There are 2 types of sauce: light and dark in color. Before removing from the heat, add a tablespoon of vinegar to keep the meat cooked together. When serving, sprinkle with parsley leaves. The fish broth is served hot, with garlic or lemon juice, mayonnaise, horseradish sauce or spicy sauce, depending on everyone's preference.

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