📝 About This Recipe
These pan-fried dumplings, known as Guotie, are the crown jewel of Northern Chinese street food, offering a masterclass in textural contrast. Each parcel features a juicy, ginger-scented pork filling encased in a tender wrapper, finished with a signature 'ice lace' starch skirt for an incredible crunch. This recipe delivers that elusive combination of a soft, steamed top and a shattered-glass crispy bottom that defines a perfect dumpling.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (at least 20% fat for juiciness)
- 2 cups Napa Cabbage (finely minced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 3 cloves Garlic (minced)
- 4 pieces Green Onions (finely sliced)
- 2 tablespoons Soy Sauce (light soy sauce preferred)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1/2 teaspoon White Pepper (ground)
- 1/2 teaspoon Kosher Salt (adjust to taste)
Assembly & Frying
- 40-50 pieces Dumpling Wrappers (round, thick-style potsticker wrappers)
- 3 tablespoons Neutral Oil (grapeseed or vegetable oil)
- 1 teaspoon Cornstarch (for the crispy slurry)
- 1/2 cup Water (for steaming)
Dipping Sauce
- 3 tablespoons Chinkiang Black Vinegar (substitute balsamic if unavailable)
- 1 tablespoon Soy Sauce
- 1-2 teaspoons Chili Oil (with crispy bits)
👨🍳 Instructions
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1
Place the minced napa cabbage in a bowl with a pinch of salt. Let it sit for 10 minutes, then squeeze firmly with your hands or a kitchen towel to remove all excess moisture. This prevents soggy dumplings.
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2
In a large mixing bowl, combine the ground pork, squeezed cabbage, ginger, garlic, and green onions.
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3
Add the soy sauce, sesame oil, Shaoxing wine, white pepper, and salt. Stir the mixture vigorously in one direction for 2-3 minutes until it becomes a cohesive, slightly tacky paste.
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4
To assemble, place a wrapper in your palm and put 1 tablespoon of filling in the center. Do not overfill or the dumpling will burst.
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5
Lightly moisten the edge of the wrapper with water. Fold in half and create 3-5 pleats along one side, pressing firmly against the flat side to seal. The dumpling should have a flat bottom and a curved top.
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6
Whisk the 1/2 cup of water with 1 teaspoon of cornstarch to create a thin slurry. Set aside.
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7
Heat 2 tablespoons of oil in a large non-stick or well-seasoned cast iron skillet over medium-high heat.
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8
Arrange the dumplings in the pan in a circular pattern or rows, flat-side down. Fry for 2-3 minutes until the bottoms are a light golden brown.
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9
Give the cornstarch slurry a quick stir and pour it into the pan. Immediately cover with a tight-fitting lid. The liquid should bubble and steam the dumplings.
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10
Reduce heat to medium and steam for 6-8 minutes, or until the water has mostly evaporated and the pork is cooked through.
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11
Remove the lid. Continue cooking for another 2-3 minutes as the remaining moisture evaporates. A thin, lacy brown crust (the 'skirt') will form on the bottom of the pan.
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12
Carefully loosen the edges with a spatula. Place a large plate over the pan and confidently invert the pan to release the dumplings, crispy side up.
💡 Chef's Tips
Always stir your filling in one direction; this develops the proteins and creates a springy, juicy texture rather than a crumbly one. Don't skip squeezing the cabbage! Watery cabbage is the number one cause of dumplings falling apart during frying. Use a non-stick pan if you are a beginner to ensure the delicate crispy 'skirt' releases perfectly every time. If using store-bought wrappers, keep them covered with a damp towel while working to prevent them from drying out and cracking.
🍽️ Serving Suggestions
Serve immediately while the 'lace' is at its peak crispiness. Pair with a cold, crisp Tsingtao beer or a chilled jasmine tea to cut through the richness. Offer a side of smashed cucumber salad with garlic and sesame to provide a refreshing contrast. Provide small individual saucers for the black vinegar and chili oil dipping sauce.