Kuotie: chinese-indonesian pan-fried dumplings

Main Dish
4 servings
25 min
9 min
Very Easy


Number of serving: 4
300 g flour

1 cup boiling water

250 g ground pork

100 gr chopped shrimps

5 cloves garlic, minced

½ cup chopped Napa cabbage (45 g)

1 teaspoon minced ginger

2 tablespoons oyster sauce

1 tablespoons fish sauce

½ teaspoon sugar

1 tablespoons chopped chives

A dash of pepper

Chili-Garlic Sauce:

5 tablespoons Sriracha chili sauce

100 ml boiling water

1/2 tablespoons sugar

1/2 tablespoons vinegar

1 tablespoons minced garlic


  • 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!).
  • Pan-fry the kuotie for 8-10 minutes. Serve with chili-garlic sauce and minced garlic.


Kuotie: Chinese-Indonesian Pan-fried Dumplings, photo 1Kuotie: Chinese-Indonesian Pan-fried Dumplings, photo 2Kuotie: Chinese-Indonesian Pan-fried Dumplings, photo 3Kuotie: Chinese-Indonesian Pan-fried Dumplings, photo 4

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