Chinese Pan-Fried Dumplings (Guōtiē)
Chinese pan-fried dumplings, or Guōtiē, are a beloved dish celebrated for their delightful combination of textures and flavours. These small, round dumplings feature a golden,...
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups plain flour
- 3/4 cup hot water
- 1/4 teaspoon salt
- 250 gram pork or chicken minced
- 1/4 cup spring onion finely chopped
- 1/2 cup cabbage finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon seasame oil
- 1 teaspoon ginger grated
- 1 clove garlic minced
- 1/4 teaspoon white pepper ground
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 1/3 cup water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon seasame oil
- 1 teaspoon chilli oil
- 1 teaspoon finely chopped garlic or ginger optional
Instructions
- 1
Make the Dough:
- 2
In a large bowl, mix the flour and salt. Gradually pour in the hot water while stirring with chopsticks or a fork until a rough dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Prepare the Filling:
- 4
In a bowl, combine the minced meat, cabbage, spring onions, soy sauce, oyster sauce, sesame oil, ginger, garlic, white pepper, and sugar. Mix until the ingredients are well combined and slightly sticky.
- 5
Shape the Dumplings:
- 6
Divide the dough into two portions. Roll each portion into a long log and cut into 12–15 small pieces.
- 7
Roll each piece into a thin circle (about 7cm in diameter). Place 1 teaspoon of filling in the centre of each wrapper.
- 8
Gather the edges of the wrapper, pinching them together to create a small, round dumpling. Ensure the dumplings are sealed tightly.
- 9
Cook the Dumplings:
- 10
Heat 1 tbsp of oil in a non-stick frying pan over medium heat. Arrange the dumplings in the pan with the pinched side facing up. Cook until the bottoms are golden brown, about 2–3 minutes.
- 11
Add 1/3 cup water to the pan and immediately cover with a lid. Reduce the heat to medium-low and steam for 5–7 minutes, until the water evaporates.
- 12
Remove the lid and cook for another 1–2 minutes to crisp up the bottoms.
- 13
Make the Dipping Sauce:
- 14
Mix soy sauce, rice vinegar, sesame oil, and chilli oil in a small bowl. Add garlic or ginger, if desired