Guotie (Potstickers) Recipe
Chinese · Main course · 75 min total
Crispy-bottomed Chinese dumplings filled with savory pork and cabbage, pan-fried to golden perfection.
60
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork
- 2 cups finely chopped napa cabbage
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp white pepper
- 1 package round dumpling wrappers (about 50 wrappers)
- 2 tbsp vegetable oil for frying
- 1/2 cup water for steaming
Instructions
- In a bowl, combine pork, cabbage, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix well.
- Place a dumpling wrapper on a work surface. Spoon about 1 tablespoon of filling in the center. Moisten edges with water, fold in half, and pleat to seal.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings flat-side down in a single layer. Cook until bottoms are golden brown, about 2-3 minutes.
- Carefully add water to the skillet, cover immediately, and reduce heat to medium. Steam until wrappers are translucent and filling is cooked, about 5-7 minutes.
- Uncover and cook until water evaporates and bottoms crisp again, about 1-2 minutes. Slide onto a plate, crispy side up. Serve with dipping sauce.
Tips
- To prevent sticking, ensure the skillet is well-oiled before adding dumplings.
- Leftover uncooked dumplings can be frozen on a baking sheet, then transferred to a freezer bag.
- Classic dipping sauce: mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and minced garlic or chili oil to taste.
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