Pan-Fried Dumplings (Guotie)
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover cooked dumplings in an airtight container in the refrigerator.
Reheat in a lightly oiled pan over medium heat until warmed through and crispy, or microwave briefly.
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