9 | Cha Shao Pao


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Kuo Tieh | 锅贴



Traditionally this crescent shaped dumpling is cooked with an ancient Chinese techinic. While frying this dumpling it will stick to the pan, hence the name Kuo Tieh (literally: potstickers)


Pork, vegetables and ginger


26 gram


Steam for about 10 minutes above boiling water
Deep-fry for 5 minutes in oil at 175ºC
Pan-fry for about 1 minute with a teaspoon of oil after steaming

Serving suggestions

Traditionally this dumpling should be served with a special mixture of soy sauce like the Dim Sum sauce of Dim Sum Chef. Add some thin strips of ginger to the sauce for extra ginger flavour. More serving suggestions

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