Anzeige
Guo Tie (锅贴) – Crispy Pan-Fried Dumplings
Guo tie, known as potstickers, are a popular dish in Chinese cooking.
Guo Tie (锅贴) – Crispy Pan-Fried Dumplings
Laura Chen
4
30 minutes
15 minutes
200
Chinese
Main course
Guo tie, known as potstickers, are a popular dish in Chinese cooking. These crisp dumplings are filled with a tasty mix of meat and vegetables and are traditionally fried in a pan for a crisp bottom, while the top stays tender from steaming.
Ingredients
- 200 g ground meat (pork or chicken)
- 100 g white cabbage, finely chopped
- 2 scallions, finely chopped
- 1 garlic clove, finely chopped
- 1 piece of ginger (about 2 cm), finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Salt and pepper to taste
- 1 package dumpling wrappers (round, about 30)
- 2 tbsp vegetable oil
- 120 ml water
Instructions
- 1. In a large bowl, mix the ground meat, cabbage, scallions, garlic and ginger well.
- 2. Add the soy sauce, sesame oil, sugar, salt and pepper and keep mixing until everything is well combined.
- 3. Put about a teaspoon of the filling on each wrapper, moisten the edges with water, fold and press the edges firmly together to seal.
- 4. Heat the oil in a large pan over medium heat. Place the dumplings flat side down in the pan and fry for about 3 minutes, until the bottoms are golden.
- 5. Carefully pour the water into the pan and cover immediately with a lid. Let the dumplings steam for about 6 to 7 minutes, until the water has evaporated.
- 6. Remove the lid and fry the dumplings for 2 more minutes to crisp them up again.
- 7. Arrange the guo tie on a serving plate and serve hot, ideally with a dip of soy sauce and vinegar.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Chinese recipes · All Asian recipes