The final product: Half-steamed, half-fried Chinese dumplings or Guo-tie. The wrap should be as thin as possible and the fillings must be tasty and succulent.
The two sides of a Chinese dumpling, it is both crispy outside and soft to bite at the same time.
The most challenging part: how to let them tuck and sit neatly together, fry them until they are slightly golden underneath, then you add water with flour mixture and let it steam with lid covered for a good 6 to 10 minutes.
In my almost empty flat, I have silently created a carnival of Chinese dumplings with keen interest from my Polish dolls on their festive Russian thrones.
The full view in order to count the number of dumplings made, I could count on them for survival for at least 3 days.
2 cups of flour
2. Mix the flour with warm water, gradually knead it hard and repeatedly to create a dough. Leave it to rest and covered in plastic for at least 30 minutes.
4. Frying and Steaming : Tuck and let them sit neatly together on a non-stick pan, fry them until they are slightly golden underneath (do not flip them as a rule), then you add one cup of water with one tablespoonful of flour mixture and let it steam with lid covered for a good 6 to 10 minutes.
5. Freeze the dumplings when done, you could keep it for up to a week or two.
The first time it turned out to be too thick, as I was bored stiff to make too many dumplings all alone. Hence I made less and ended up creating giant dumplings, that look more like manty of Central Asian people. What an affront to the delicate feature of Chinese dumplings, that are meant to be dainty and feast to the eyes!