These Guotie have also been called Chinese potstickers. They are crispy, pan-fried dumplings ubiquitous in Northern China. Each delicious little dumpling is filled with juicy pork mixed with ginger, garlic, and sesame oil, all wrapped within a delicate dough that crisps perfectly in the pan. Making guotie from scratch can be dauntingly complex, but the proper ingredients and techniques will soon let anyone create authentic potstickers at home. This recipe is set to be with a step-by-step guide for making a crispy bottom and juicy filling with tips and tricks.

The Origin of Guotie In form and literally, “pot stick,” Guotie hails from Northern China and is a great part of the cultural legacy of dumpling’s diet. Guotie originally assumed the form of street food that gained popularity and was consumed as a speedy snack inexpensive enough. The crispy exterior with succulent filling made this favourite among locals and travelers.
They are often served during the New Year celebrations in China because they bring good luck and prosperity. Today, guotie is enjoyed all over the world, and it remains a favorite in Chinese cuisine.

Main Ingredients in Guotie
For an authentic guotie experience, using quality ingredients is essential. Here’s what you’ll need for both the dough and the filling:

Dough Ingredients
All-purpose flour: around 2 cups (240g), plus a bit more for dusting
Water: 180 ml or 3/4 cup hot water
Salt: A pinch
Filling Ingredients
Ground pork: 1/2 lb (225g) with a bit of fat for juiciness
Scallions, finely chopped: 2 stalks
Ginger: 1 tablespoon, minced
Garlic 1 clove, minced
Soy sauce- 2 tablespoons
Sesame oil, 1 teaspoon
Salt 1/2 tsp
White pepper: 1/4 teaspoon.
Optional: cabbage, 1/4 cup, finely chopped and drained of excess water
For Pan-Frying
Vegetable oil: 2 tablespoons
Water: 1/3 cup (80 ml) to steam in the pan
Sesame seeds or chives, garnish, if desired
Step-by-Step Recipe for Guotie
This is how to make homemade guotie, perfect in both taste and texture.

Step 1: Preparing the Dough
Prepare Flour: Sieve the flour properly and place it in a big bowl, along with a pinch of salt for flavor.
Add Water: Slowly incorporate hot water into the flour while stirring constantly with a spoon or chopsticks. The dough will be crumbly and have a shaggy, sticky ball shape.
Knead the Dough Knead the dough out onto a floured surface till about 8-10 minutes that it becomes soft and elastic. And it becomes too sticky, then add a little more flour; if too dry then add a touch of water.
Costa Rest the Dough Cover the dough with a damp towel and let it rest for at least 30 minutes, letting the resting period sufficiently soften the dough to make it easier to roll out.
Step 2: Preparing the Filling
Mix all the ingredients together: ground pork, green onions, ginger, garlic, soy sauce, sesame oil, salt, and white pepper, in a large bowl and mix all these ingredients together. Add finely shredded and squeezed cabbage for added flavor and moisture.
Mix Thoroughly: Mix the filling mix in one direction so that all the ingredients get well incorporated. Mixing in one direction creates a filling of uniform consistency so that it becomes easier to fill the dumplings.
Step 3: Putting the Guotie Together
Roll Out the Dough: Divide the dough into portions. The number of pieces will generally vary from 20 to 25. Roll each piece into a small ball and then flatten it with your palm. Roll in a thin circle approximately 3 inches in diameter with a rolling pin. Try to make the edges a little thinner than the center so it seals good.
Add Filling: Place one spoonful filling in the center of each dough circle. Do not overfill, or the wrappers can break.
Sear the Dampplings: Fold over your filling in your dumpling and pinch the edges together. You may make pleats on one side if you like that traditional look, but it’s really up to you. Just be sure that your dumplings are sealed tight so they do not leak while cooking.
Step 4: Pan Fry the Guotie
Heat the pan Heat 2 tablespoons of vegetable oil in a large non-stick skillet or frying pan, and let it heat over medium-high heat. When hot, shimmer the oil.
Arrange the wontons: Arrange the wontons in the pan, pleat side up. Do not stir them. Fry for 2 to 3 minutes or until golden brown on the bottom.
Then Add Water to Steam: When the bottom is crispy, add about 1/3 cup water to the pan and immediately cover with a lid to contain the steam.
Steam the dumplings: Boil for about 5-7 minutes, or till the water is evaporated and the dumpling is cooked through. Once the water evaporates, cover off the pot again and let the dumplings fry another 1-2 minutes to crisp up the bottoms again.
Garnish and Serve: Position the guotie on a plate and garnish with sesame seeds or chopped chives, if desired.
Tips to Perfect Guotie
Use Hot Water for the Dough: Hot water helps create a softer dough, making it easier to roll thinly without tearing. This technique is especially useful when making thin dumpling wrappers.
Avoid Overmixing of the Filling: This would make the filling hard. Mix just enough in order to combine all the ingredients into a juicy, tender filling.

Control the temperature: Fry the dumplings over medium-high heat, then lower to medium when you add water for steam cooking as not to burn the bottoms before their insides are cooked. Experiment with Fillings. However, guotie can be made with more or less traditional fillings such as pork, chicken, shrimp, and vegetables of choice. Serving and Enjoying Guotie Another great way to enjoy guotie is to serve it with a dipping sauce. One of the most famous potsticker sauces involves equal parts of soy and vinegar mixed together with an optional small amount of sesame oil or chili oil. Serve this on the side when serving guotie for some nice contrasting texture and juicy filling with the crunchy outer layer.


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