Prep the ingredients per the instructions above.

For Guotie: Mix meat, cooking wine, soy sauce, and salt. Leave the meat to rest for a while, then add the peanut and the sesame oil, and stir in the diced cabbage, the ginger, and the scallions.

Fill the center of each circle of dough with the meat mixture, then pinch together the two opposite sides of the dough to seal. Set aside.

For Pho: Heat the oil in a pot. Saute the star anise, cloves, cinnamon, coriander, and peppercorns until fragrant, about 3 to 4 minutes.

Add the ginger and onion and cook, stirring occasionally, for about 4 minutes. Add apple, chicken, broth, and fish sauce; cover with a lid. Bring to a simmer for about 25 minutes.

Fry the Guotie: Heat the oil in a nonstick pan. Arrange the guotie in the pan. Fry until the bottom of the guotie catches color. Then, pour in a mixture of the flour and the water, and cover with a lid. Cook until the water evaporates and you no longer hear crackling sounds.

Transfer chicken from pho to a plate. Strain the broth into another pot; discard the remaining solids. Add the noodles to the broth, and let sit until tender, about 3 to 4 minutes (refer to the instructions on the package for cooking directions).

Meanwhile, using two forks pulling in opposite directions, shred the chicken apart. Return to the pot and stir. Season with salt and pepper to taste.

Portion the pho and garnish with cilantro and sliced chili pepper (if using). Serve with guotie, fortune cookies and coconut water.