Guo Tie (aka Pot Stickler)
To ‘celebrate’ CNY, I thought of making Guo Tie. I did it once manually. This time, I used a mixer with a dough hook attached. Apparently, a machine is more efficient than hands and my flour: water ratio is out of whack! I’ll need to adjust it somewhat. Maybe next time in a steamed version?
For the filling and dipping sauce, I used this recipe from Chubby Hubby which interestingly requires a tablespoon of Dou Ban Jiang (Chili Bean Paste). While the filling was delicious, I really love the sauce. The rice vinegar gave a lighter tone to the tangy sauce. For the chili, I used my usual garlic, ginger, and chili mash.
With this post, I would like to wish everyone a prosperous and happy year of the Ox!
Ingredients:
See the links above.
Directions:
Ditto!
