Pan Fried Potstickers Guotie
Crispy bottomed Chinese dumplings filled with juicy pork and cabbage. These pan fried parcels are golden on one side and tender on the other.
Golden crispy pork dumplings cooked with the classic steam fry method for the perfect texture.
Nutrition per serving
Ingredients
filling
wrapper
cooking
Instructions
Prepare the filling
Salt the chopped napa cabbage and let it sit for 5 minutes then squeeze out all excess moisture. Combine the cabbage with ground pork, soy sauce, sesame oil, garlic and ginger. Mix thoroughly until the filling is uniform and sticky.
Fold the dumplings
Place a dumpling wrapper in your palm and add one teaspoon of filling to the center. Wet the edge of the wrapper with water using your finger, fold the wrapper in half and press the center to seal. Pleat the front edge toward the back edge to create 4 to 5 folds. Press firmly so no air pockets remain.
Pan fry the bottoms
Heat vegetable oil in a large nonstick skillet over medium high heat. Arrange dumplings flat side down in a single layer without touching each other. Fry undisturbed for 2 to 3 minutes until the bottoms are deep golden brown and crispy.
Steam to finish
Carefully pour the water into the skillet and immediately cover with a tight fitting lid. The water will splatter so stand back. Steam the dumplings for 6 to 7 minutes until all the water has evaporated and the wrappers are cooked through.
Serve crispy side up
Remove the lid and let any remaining moisture evaporate for 1 minute. Slide a spatula under the dumplings and flip them onto a plate so the crispy golden bottom faces up. Serve immediately with soy sauce and chili oil for dipping.
Substitutions
Common mistakes
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