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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 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.
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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.
Guotie with Pork and Chive Filling
PREP 1h 20min
COOK 15min
READY IN 1h 35min
This 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.
Ingredients
Guotie with Pork and Chive Filling
FOR THE DOUGH
500 g plain flour
240 g warm water
a pinch of salt
FOR THE FILLING
500 g minced pork
200 g prawns, cut into big pieces
200 g chives, chopped
2 tbsp lard or cooking oil or sesame oil
1 egg
1 tbsp corn flour
2 tbsp minced ginger garlic paste
a pinch of salt
a few dashes of white pepper
1 tsp chicken stock powder
CONDIMENTS
some shredded ginger
some Zhenjiang black vinegar
some chilli oil
OTHER
2 tbsp plain flour mixed with 1.5 cups of water
adequate oil for pan frying
Preparation
1
Guotie with Pork and Chive Filling
Step 1/12
Mix flour, salt, and water in a large bowl, using chopsticks until formed into crumbles. Then, knead by hand until you have a supple dough. Cover with a damp cloth, and leave it to rest for 15 minutes. Still, the longer you leave the dough to rest, the easier it will be to work with it.
Step 2/12
In the meantime, add all the ingredients for the filling into a large bowl, then stir them in one direction to combine.
Step 3/12
Generously dust your working surface with either flour or corn flour, then place the dough on top of it, and shape it into a stick by rolling it. Cut into 15-20-gram pieces.
Step 4/12
Flatten each piece with the palm of your hand, then roll each piece out into a 1-2mm thick circle. Add more flour, if necessary, to prevent sticking.
Step 5/12
When finished with rolling all the dough, stack the circles, and make sure there is enough flour in between each to prevent sticking.
Step 6/12
To assemble the guotie, place a tablespoon of the filling in the center of each, then seal the two opposite sides of the dough by pressing them together.
Step 7/12
Whisk approximately two tablespoons of flours and 1 ½ cups water until dissolved. More or less may be needed, depending on how large is your frying pan.
Step 8/12
Heat a greased pan over medium heat, then place the guotie inside, taking care to leave space in between each. Fry for 2-3 minutes.
Step 9/12
Pour in the flour water — a quarter of each guotie should be covered in said water. Cover the pan and bring to a boil over high heat. Lower the heat to medium and cook until done, about 3-4 minutes.
Step 10/12
The guotie dumplings are done when the dough appears translucent.
Step 11/12
Then, remove the lid, and cook until the water evaporates. Additionally, when the water evaporates, you can add a drizzle of oil and fry some more to make the bottom extra crispy.
Step 12/12
Serve immediately, with a dipping sauce made from ginger, chili oil, and vinegar.
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