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Authentic Guotie Recipe China, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Belonging to a group of Chinese jiaozi dumplings, guotie, also known as potstickers, are prepared by searing the bottom part while the rest of the dumpling is steamed, thus creating a play on textures. The preparation begins with making the dough for the wrappers from just flour, salt, and warm water. The dough is then left to rest, and in the meantime, the filling is prepared by mixing minced pork, best if minced by hand using a cleaver, and minced cabbage with, including but not limited to, sesame oil, shrimp, ginger, scallions, peanut oil, soy sauce, and rice wine. Next, the dough is divided into small portions which are rolled into 1-2mm circles using a Chinese rolling pin, which unlike the western one is smaller and shorter. To form the dumplings, a small amount of the filling is spread in the center of each wrapper, and then the opposite sides of the dough are pinched together to seal — the ends are left open, which allows the meat juices to flow out into the pan, making ... Read more
Serve With
Cooking tips
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method
When forming the dumplings make sure they are long and wide so that they can stand during cooking. It's crucial to use a non-stick skillet or a wok, so the dumplings do not stick or burn. -
wrappers
One of the things to keep in mind when making wrappers from scratch is always to use warm water, which activates the gluten in the flour, resulting in a more pliable dough. Also, always make sure that your working surface is well floured, so the dough does not stick when rolling it. And finally, always keep the rolled wrappers covered while rolling, so they do not dry out. -
serving
Guotie should be served upside down, so the beautifully browned bottom is visible. Besides a dipping sauce, it really doesn’t need much else. Guotie dumplings are often sprinkled with chives and black sesame seeds before serving.
Recipe variations
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Guotie with Meat and Cabbage Filling
Ready in 1h 25minDive deep into the rich flavors of China with this authentic guotie recipe, a treasure straight from the heart of Chinese cuisine. Adapted from the revered www.meishij.net, this recipe stands out for its versatility in meat selection, accommodating varying tastes while preserving the original essence. The exquisite blend of fatty cuts, crisp cabbage, and aromatic seasonings encased in delicate dough promises a bite that's both crunchy and succulent. Celebrating tradition while embracing adaptability, this guotie offers a culinary experience that is both timeless and innovative. It's not just a dumpling; it's a journey of flavors worth embarking upon.
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Guotie with Pork and Chive Filling
Ready in 1h 35minThis traditional guotie recipe teaches how to prepare guotie from scratch, meaning the recipes for the wrappers and the dipping sauce are also included. Chives are used instead of the more common cabbage, along with pork and prawns, and the recipe makes for 30 guotie dumplings.
Guotie with Meat and Cabbage Filling
PREP 1h 10min
COOK 15min
READY IN 1h 25min
Dive deep into the rich flavors of China with this authentic guotie recipe, a treasure straight from the heart of Chinese cuisine. Adapted from the revered www.meishij.net, this recipe stands out for its versatility in meat selection, accommodating varying tastes while preserving the original essence. The exquisite blend of fatty cuts, crisp cabbage, and aromatic seasonings encased in delicate dough promises a bite that's both crunchy and succulent. Celebrating tradition while embracing adaptability, this guotie offers a culinary experience that is both timeless and innovative. It's not just a dumpling; it's a journey of flavors worth embarking upon.
Ingredients
Guotie with Meat and Cabbage Filling
FOR THE DOUGH
300 g flour
160 g warm water
FOR THE FILLING
200 g minced meat (pork, beef, or chicken)
400 g cabbage
1 tsp salt
1 tsp cooking wine
1 tsp soy sauce
2 tsp peanut oil
1 tsp sesame oil
5 g shallots, chopped
5 g ginger, chopped
Preparation
1
Guotie with Meat and Cabbage Filling
Step 1/6
Slowly add warm water to the bowl with flour, stirring with chopsticks as you add. Knead into a smooth dough, then cover the bowl with a damp cloth. Set it aside for 20 minutes for the dough to rest.
Step 2/6
Divide the dough into 20g pieces. Flatten each piece with your palm first, then roll out into a thin circle on a lightly floured working surface.
Step 3/6
Mix meat, cooking wine, soy sauce, salt, two tablespoons of water. Leave the meat to rest for a while, then add the peanut and the sesame oil, and stir in the diced cabbage, the ginger, and the scallions.
Step 4/6
Fill the center of each circle of dough with the meat mixture, then pinch together the two opposite sides of the dough to seal.
Step 5/6
Arrange the guotie in a heated, greased, and large pan. Fry until the bottom of the guotie catches color. Then, pour in a mixture of a teaspoon of flour and half a bowl of water, and cover with a lid. Cook until the water evaporates and you no longer hear crackling sounds.
Step 6/6
Serve hot, bottom side up, with the dipping sauce on the side.
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