AppetizerMain Course

Pan-Fried Dumplings (Guotie)

Name: Pan-Fried Dumplings (Guotie)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 300 g ground pork lean; 150 g napa cabbage finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 2 pcs scallion chopped; 2 tbsp soy sauce; 1 tsp sesame oil; 0.5 tsp white pepper; 30 pcs dumpling wrapper round; 2 tbsp vegetable oil; 0.5 cup water; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp chili oil (optional)

These crispy pan-fried dumplings, also known as guotie, feature a savory pork and cabbage filling encased in a tender wrapper. They are fried until golden brown on the bottom and then steamed to perfection. Serve them as a delicious appetizer or a light meal.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

300 gground pork, lean
150 gnapa cabbage, finely chopped
1 tbspginger, grated
2 clovegarlic, minced
2 pcsscallion, chopped
2 tbspsoy sauce
1 tspsesame oil
0.5 tspwhite pepper

dumplings

30 pcsdumpling wrapper, round

cooking

2 tbspvegetable oil
0.5 cupwater

dipping sauce

2 tbspsoy sauce
1 tbsprice vinegar
1 tspchili oil(optional)

Equipment

large bowl · small bowl · lid · non-stick skillet

The method

Step by step

1
In a large bowl, combine the ground pork, napa cabbage, grated ginger, minced garlic, chopped scallion, soy sauce, sesame oil, and white pepper for the filling.
About 5 min
Cook’s note: Mix thoroughly until all ingredients are well incorporated.
2
Take one dumpling wrapper and place a small spoonful of the filling in the center.
Cook’s note: Do not overfill, or it will be difficult to seal.
3
Moisten the edges of the wrapper with a little water using your fingertip.
4
Fold the wrapper in half to form a semi-circle, pressing the edges together to seal.
Cook’s note: For a classic look, create small pleats along one side of the sealed edge.
5
Repeat this process with the remaining filling and wrappers until all dumplings are made.
About 30 min
Cook’s note: Place finished dumplings on a lightly floured surface or parchment paper to prevent sticking.
6
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding dumplings to get a good sear.
7
Arrange the dumplings in a single layer in the hot skillet, making sure they do not touch.
About 1 min
Cook’s note: You may need to cook in batches depending on the size of your pan.
8
Fry for 3-4 minutes until the bottoms are golden brown and crispy.
About 4 min
Cook’s note: Lift one dumpling to check the color before adding water.
9
Carefully pour the water into the skillet, then immediately cover with a lid.
Cook’s note: The water will create steam to cook the filling through; be careful of splattering hot oil.
10
Reduce the heat to medium-low and steam the dumplings for 8-10 minutes, or until the water has evaporated and the filling is cooked through.
About 10 min
Cook’s note: The wrappers should appear translucent and tender.
11
While the dumplings cook, prepare the dipping sauce by combining the soy sauce, rice vinegar, and chili oil in a small bowl.
About 2 min
Cook’s note: Adjust chili oil to your preferred spice level, or omit for a milder sauce.
12
Remove the lid and increase the heat to medium-high for 1-2 minutes to re-crisp the bottoms if desired.
About 2 min
Cook’s note: This step ensures a perfectly crispy bottom crust.
13
Serve the pan-fried dumplings hot with the dipping sauce.

Keep it good

Storage

Store leftover cooked dumplings in an airtight container in the refrigerator.

Reheating

Reheat in a lightly oiled pan over medium heat until warmed through and crispy, or microwave briefly.