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Vegetarian Guo Tie

Recipe By Masterchef Singapore Finalist Sowmiya Venkatesan

Love Dumplings? Here's a colourful Chinese New Year inspired creation that's sure to delight your vegetarian family members and friends.

INGREDIENTS

Vegetable Puree

Guo Tie Wrappers

Gou Tie Filling

Dipping Sauce

COOKING METHOD

Making Vegetable Puree

Red Bell Pepper: Roast bell pepper well and remove skin. Blend well and sieve through strainer.
Purple Sweet Potato: Peel and cut into small pieces. Boil until soft in boiling water. Blend well and sieve through strainer.
Pumpkin: Peel and cut into small pieces. Boil until soft in boiling water. Blend well and sieve through strainer.
Spinach: Wash well. Blanch in boiling salted water. Shock in ice water and dry well in colander. Blend well and sieve through strainer.

Making Guo Tie Wrappers

Mix flour, salt and baking powder. Divide into 4 portions.
Use 50g of Spinach, Roasted Bell Pepper, Yellow Pumpkin and Purple Potato puree to each of the 4 divided dough portions and knead well until dough is smooth.
Cover dough with cling wrap and let it rest for 60mins.

Making Guo Tie Filling

Add oil to a hot wok. Add the carrots, then baby corn, radish, cabbage - in that order and saute very lightly for a few minutes. Add salt, pepper, chopped young ginger and Chinese 5 spice, sauté for a few more minutes. Set aside and let it cool.

Making the Dipping Sauce

Wrapping the Guo Tie

Roll the each respective wrapper dough to a cylinder then portion it a 12g ball each. Roll each ball to thin flat skins 9cm in diameter,
Spoon 1Tsp of the filling. Wrap it by folding the sides, sealing it with cornstarch water and pleating it together.
Tip: Skin can be thicker in the middle and thin at the sides.

Cooking the Guo Tie