Guotie (simplified Chinese: 锅贴; traditional Chinese: 鍋貼; pinyin: guōtiē; literally “pot stick”) is pan-fried jiaozi, also known as potstickers in North America. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese . This dish is sometimes served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.
An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan.
Guotie are shallow-fried in a wok (Mandarin ‘guo’). A small quantity of water is added and the wok is covered. While the base of the dumplings is fried, the upper part is steamed and this gives a texture contrast typical of Chinese cuisine.
Exactly the same dumpling is boiled in plenty of water to make jiaozi and both are eaten with a dipping sauce.
Three or five folds are made on one side of the round wrapper that is rolled so that the edges are thinner than the middle. This gives the base a large surface area that helps to give the dumpling stability to stand up in the pan.
The Chinese method of preparing the dough is to pour boiling water onto the flour and letting stand for five minutes and then adding a small quantity of cold water. This helps to activate the gluten in the dough. (Wikepedia)
For the filling:
- 2/3 pound ground beef (preferably chuck) or lamb, coarsely chopped to loosen
- 2/3 cup chopped Chinese chives or scallions (white and green parts)
- 1 1/2 to 2 tablespoons finely minced fresh ginger (use 2 tablespoons for lamb)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/3 cup chicken stock or water
- 2 tablespoons light (regular) soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons sesame oil