📝 About This Recipe
Tracing its roots to the bustling street markets of Northern China, Guotie is the soul-satisfying ancestor of the dumpling family, characterized by its signature 'steam-fry' technique. These potstickers feature a succulent pork and napa cabbage filling encased in a tender dough, seared until the bottoms achieve a shattering, golden-brown crunch while the tops remain silky and translucent. It is a masterclass in textural contrast—savory, juicy, and irresistibly crisp.
🥗 Ingredients
The Filling
- 1 pound Ground Pork (at least 20% fat for juiciness)
- 2 cups Napa Cabbage (finely minced)
- 1/2 teaspoon Kosher Salt (for wilting cabbage)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 cloves Garlic (finely minced)
- 3 pieces Green Onions (finely chopped)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1 tablespoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
Wrappers and Frying
- 35 pieces Dumpling Wrappers (round, preferably 'Northern Style' or thick-cut)
- 3 tablespoons Vegetable Oil (divided, for frying)
- 1/2 cup Water (for steaming)
Zesty Dipping Sauce
- 3 tablespoons Chinkiang Black Vinegar (essential for authentic Northern flavor)
- 1 tablespoon Soy Sauce
- 1-2 teaspoons Chili Oil (with flakes)
- 1/2 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Place the minced napa cabbage in a bowl and sprinkle with 1/2 teaspoon of kosher salt. Let sit for 10-15 minutes to draw out excess moisture.
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2
Squeeze the cabbage firmly with your hands or through a cheesecloth to remove as much water as possible. This prevents soggy dumplings.
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3
In a large mixing bowl, combine the ground pork, squeezed cabbage, ginger, garlic, green onions, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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4
Using a pair of chopsticks or a fork, stir the filling vigorously in one direction for 2-3 minutes until the mixture becomes paste-like and 'bouncy' in texture.
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5
Set up your filling station with the wrappers, a small bowl of water, and a parchment-lined baking sheet.
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6
Place a wrapper in your palm and add about 1 tablespoon of filling to the center. Do not overfill or they will burst.
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7
Dip your finger in water and moisten the outer edge of the wrapper. Fold the wrapper in half and pinch the center together.
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8
Create 3-4 pleats on each side, facing toward the center, and press firmly to seal. Ensure the bottom is flat so the dumpling stands upright.
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9
Heat 1.5 tablespoons of oil in a large non-stick or well-seasoned cast iron skillet over medium-high heat.
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10
Arrange the dumplings in the pan in a circular pattern or rows, slightly touching. Fry for 2-3 minutes until the bottoms are pale golden.
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11
Carefully pour 1/2 cup of water into the pan (it will sizzle and splash) and immediately cover with a tight-fitting lid.
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12
Reduce heat to medium and steam for 6-8 minutes, or until the water has almost completely evaporated and the wrappers look translucent.
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13
Remove the lid and continue cooking for another 1-2 minutes. Drizzle a tiny bit more oil around the edges to help the bottoms crisp up into a deep, mahogany brown.
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14
While the dumplings finish, whisk together the black vinegar, soy sauce, chili oil, and sugar in a small dipping bowl.
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15
Invert the dumplings onto a plate to show off the crispy bottoms, or slide them off carefully. Serve immediately while piping hot.
💡 Chef's Tips
Don't skip squeezing the cabbage; excess water will make the filling mushy and break the wrappers. Stir the meat in one direction only to develop the myosin proteins, which gives the filling a professional, springy bite. If using store-bought wrappers, look for 'Northern Style' or 'Gyoza' wrappers as they are thicker and stand up better to frying. To create a 'lace' effect (wings), mix 1 teaspoon of cornstarch into your steaming water before pouring it into the pan. Avoid overcrowding the pan; leave a tiny bit of space for the steam to circulate around each potsticker.
🍽️ Serving Suggestions
Pair with a cold, crisp Tsingtao beer or a chilled jasmine tea to cut through the richness. Serve alongside a smashed cucumber salad with garlic and sesame for a refreshing contrast. A bowl of hot and sour soup makes this a complete, traditional Northern Chinese meal. Offer extra julienned ginger in the dipping sauce for a bright, pungent kick. For a banquet-style spread, serve with stir-fried bok choy or gai lan in oyster sauce.