Pan-fried Chinese dumplings are called “guotie” in Chinese, which literally means “pan stick”. In North America these are known as potstickers, and I had only had them there. The interesting thing about them is that they are pan-fried and steamed at the same time. When I read 35aweek’s recipe for what she calls “Best-ever potstickers”, I just knew I had to try making these. Since this was my first attempt at making Asian dumplings, I decided to use store-bought dough. I think I may have ended up buying wrappers that were slightly thicker than they should be, because the edges wouldn’t get the proper ‘pleated’ look. But they tasted great anyway, so I’ll definitely make these again. It’s not difficult, just a bit of work to wrap them. Next time I might add shrimp and I will make my own dough.
40 round Asian dumpling wrappers
1/4 head of Chinese cabbage
225 grams (.5 lb) ground pork
3 green onions
1 Tbsp chopped fresh cilantro/coriander leaves
1 1/2 Tbsp finely minced ginger
1 Tbsp sesame oil
2 Tbsp soy sauce
salt and freshly ground black pepper
oil for frying
For the dipping sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
1/2 Tbsp sesame oil
1/2 tsp sugar
Sriracha to taste (I used sambal because that’s what I had on hand)
Shred the cabbage. Put in a colander with 1 Tbsp salt and mix. Let it sit for about 10 minutes.
Meanwhile, mince the ginger, chop the cilantro, and chop the green onions.
Wring the water out of the cabbage.
Add cabbage, ground pork, green onions, cilantro, ginger, 1 Tbsp sesame oil, and 2 Tbsp soy sauce. Season with 1 tsp freshly ground black pepper.
Stir with a fork until homogeneous.
Keep a small bowl of water handy to moisten the edge of the wrappers with your finger. Keep the wrappers under plastic wrap or a moist towel while you are working, so the wrappers won’t dry out. Fill the wrappers with about 1 Tbsp of the mixture by folding them in half and carefully pinching them tightly closed. I didn’t manage to make the pleats because the dough was too thick for that.
Put them on a tray while you continue to wrap more.
Heat oil in a non-stick frying pan (they are not called potstickers for nothing…) and add the potstickers. Fry for a minute or so.
Add water (beware of the spattering that will happen) until they are submerged about halfway.
Cook covered, or with the lid slightly ajar, for about 3 to 5 minutes.
Make the dipping sauce while the potstickers are cooking. Put 2 Tbsp soy sauce, 2 Tbsp rice vinegar, 1/2 Tbsp sesame oil, 1/2 tsp sugar and sriracha to taste (I used sambal instead) in a small bowl.
The potstickers are done when the water is gone. The bottom of the potstickers has been panfried, while the top has been steamed.
14 thoughts on “35aweek’s Potstickers (Guotie)”
One of my all time favorites. I would eat dumplings of one sort or another severl times a week if it weren’t so time consuming. I am making a steamed variety later today with bamboo and pickled mustard 🙂
The skins you used look like pretty good quality!
They were indeed, and they would also be very suitable for making mezzalune (half-moon shaped ravioli).
I’ll have to see if the methods I’ve developed for making ravioli more quickly can be transferred to Chinese dumplings as well.
That is almost a coincidence. Last weekend, we had friends over for a bite to eat. I decided to cook Chinese. I decided to do pot stickers for the starter. I, like you decided to buy the wrapper rather than make it. I used to have a little plastic dumpling press that would take all the hassle out of the folding and sealing. I have lost the press. I could not get one in the Asian store and they were also out of wrappers. Given that I had 5 main courses to prepare, I gave up on the starter. Until next time….
I don’t think I’ve ever seen such a press. I think I’ll make them with homemade dough next time and then use the same method as for mezzalune (half-moon shaped ravioli) since that is a lot faster.
A five course Chinese dinner? I’m impressed!
They were impressed too. I was wrecked. We had Chinese boiled chicken with complex Szechuan sauce, black bean beef, sweet and sour cucumber, cha shao roast pork, Singapore noodles and sides of steamed rice and steamed bok choi. Good fun was had by all. I did not photo any of it. That would have been a task too far.
I know what you mean. Sometimes taking photos as well is just too much. Which is a shame, because I would have loved to read about your Chinese cooking. It sounds great!
I promise to return to it. Just one recipe at a time….
Mmm – they are actually making me hungry, Do they not pop open though? And are pot stickers an American invention – I mean I;ve only seen steamed versions in Asian restaurants…
They won’t pop open if you make sure they are tightly sealed without any trapped air, same as for ravioli.
They are not an American invention, they are just very popular in Chinese restaurants in North America. I’ve noticed that different Chinese dishes are popular in different western countries. The menu of a chinese restaurant in Amsterdam is very different from one in for example Paris or New York.
I give you credit, Stefan. I would never think to make these, although I order them quite frequently. And It will be a while before I attempt to make them, for tomorrow i’ll be making ravioli.There are only so many dumpling that I can make! 🙂
Still, your instructions are through and easy to follow. If I feel industrious, I’ll be back for the recipe. Thanks.
Thanks, John. I’m much faster at making ravioli because I developed a handy way to do them. Perhaps I should try to use a similar technique for making potstickers as for mezzalune.
Nicely done, Stefan. We love pan fried Chinese dumplings.