Photograph of the finished Guo tie (pan-fried pork potstickers)

China · Sủi cảo áp chảo

Guo tie (pan-fried pork potstickers)

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gyoza wrappers Gyoza wrappers 32
  • Photograph of Pork Pork 12.7 oz
  • Photograph of Chinese cabbage Chinese cabbage 9.9 oz
  • Photograph of Garlic chives Garlic chives 2.1 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Shaoxing Wine Shaoxing Wine 1 ⅓ tbsp
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 2 ⅔ tbsp

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.

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