Kuotie is the Chinese-Indonesian interpretation of guotie. It basically tastes very similar to guotie, the main difference is that kuotie is much more garlicky in flavour. Kuotie is also often eaten with chili-garlic sauce as condiment, together with minced garlic. Definitely not something that you should eat on a Sunday evening, unless you want to get some frowns from your colleagues or boss the next day ;).
| Kuotie Makes 50 | |
| 300 g flour | 1029 |
| 1 cup boiling water | |
| 250 g ground pork | 640 |
| 100 gr chopped shrimps | 91 |
| 5 cloves garlic, minced | 20 |
| ½ cup chopped Napa cabbage (45 g) | 10 |
| 1 tsp minced ginger | 2 |
| 2 tbs oyster sauce | 2 |
| 1 tbs fish sauce | 1 |
| ½ tsp sugar | 8 |
| 1 tbs chopped chives | 1 |
| A dash of pepper | ? |
| TOTAL | 1804 calories |
| 36 calories per serving (Not fried) | |
Chili-Garlic Sauce
- 5 tbs Sriracha chili sauce
- 100 ml boiling water
- 1/2 tbs sugar
- 1/2 tbs vinegar
- 1 tbs minced garlic
The kuotie before being pan-fried
Pan-fried kuotie
What to do
Kuotie skins
- Combine flour and boiling water. Mix and knead well until you get a non-sticky consistency. You might need some extra flour for dusting. Check this link if you need some step-by-step pictures to help you making the dumpling skins.
Kuotie filling
- Combine all of the other ingredients (pork, shrimps, cabbage, chives, garlic, ginger, oyster sauce, fish sauce, sugar and pepper) and mix well. Make sure that the napa cabbage is completely dry, you do not want the filling to be too wet, because it might complicate the dumpling pleating process (the kuotie skins might tear easily if the filling is too wet!).
Check my guo tie post, to see how to pleat the kuotie.
- Pan-fry the kuotie for 8-10 minutes. Serve with chili-garlic sauce and minced garlic.
