Guo tie (pan-fried pork potstickers)

Method

1. 1 Finely chop the Chinese cabbage, toss with salt for 15 minutes, then squeeze out the excess water.
2. 2 Mix the minced pork with Chinese cabbage, chives, minced ginger, soy sauce, sesame oil, Shaoxing wine, and stir well in one direction.
3. 3 Place the filling in the center of the pastry, moisten the edges with water, then fold one side to seal it into a crescent shape.
4. 4 Arrange the dumplings in a hot pan with oil and fry for 3 minutes until the bottom is golden brown and crispy.
5. 5 Add enough water to cover one-third of the dumplings, cover and steam for 7 minutes until the water evaporates and the crust is translucent.
6. 6 Open the lid and fry for another minute until the bottom is crispy again, then flip onto a plate and dip in black vinegar.

With an appliance

• Air fryer 59 min

  Replace steps 4 to 6: spray oil evenly on the dumplings, fry at 190 degrees for 11 minutes, flip at the 6th minute and spray more oil; this version does not add water so the wrapper is evenly crispy, and the filling needs to be thinly shaped.