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Guo Tie (锅贴): Chinese Potstickers
More recipes: Chinese recipes · All Asian recipes
Guo Tie (锅贴): Chinese Potstickers
Laura Chen
4
30 Minuten
15 Minuten
200
Chinese
Main course
Guo Tie, known in English as potstickers, are a popular part of Chinese cooking. You fill the dumplings with meat and vegetables and cook them in a pan: the bottoms turn crisp while steam keeps the tops tender.
Ingredients
- 200 g ground pork or chicken
- 100 g green cabbage, finely chopped
- 2 scallions, finely chopped
- 1 garlic clove, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Salt and pepper to taste
- 1 pack round dumpling wrappers (about 30)
- 2 tbsp vegetable oil
- 120 ml (1/2 cup) 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 filling on each wrapper, wet the edges with water, fold and press the edges firmly 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 with a lid right away. Steam the dumplings for about 6-7 minutes, until the water has evaporated.
- 6. Remove the lid and fry the dumplings for another 2 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.
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More recipes: Chinese recipes · All Asian recipes