Crispy Pan-Fried Dumplings (Guotie)

Name: Crispy Pan-Fried Dumplings (Guotie)
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1.3 lbs (600 grams) ground pork (70% lean, 30% fat); as needed Dumpling wrappers,; 2 tablespoons sesame oil (30 ml); 1.75 oz (50 grams) Chinese chives (or substitute with green onions); 1.75 oz (50 grams) chopped green onions; 1.75 oz (50 grams) minced ginger; 1 tablespoon chicken bouillon powder (about 10 grams); 2 tablespoons soy sauce (30 ml); 1 teaspoon ground white pepper (about 2 grams); 3/4 cup water (200 ml); 1 tablespoon cornstarch (about 8 grams); 1 tablespoon all-purpose flour (about 8 grams); 1 tablespoon oil (15 ml)

浦維老師的料理廚房 @PuWeiChef888

高雄市, 高雄市, 中华民国

Video recipe link: https://youtu.be/Qsa3YUHHG2c
Today we're making crispy pan-fried dumplings (guotie). I bought 1.3 lbs (600 grams) of ground pork with a 70/30 lean-to-fat ratio, which makes about 50 dumplings—just right for a family meal.

浦維老師的料理廚房 @PuWeiChef888

Saved

Ingredients

1 hour

Serves 4 servings

1.3 lbs (600 grams)ground pork (70% lean, 30% fat)
as neededDumpling wrappers,
2 tablespoonssesame oil (30 ml)
1.75 oz (50 grams)Chinese chives (or substitute with green onions)
1.75 oz (50 grams)chopped green onions
1.75 oz (50 grams)minced ginger
1 tablespoonchicken bouillon powder (about 10 grams)
2 tablespoonssoy sauce (30 ml)
1 teaspoonground white pepper (about 2 grams)
For the flour slurry:
3/4 cupwater (200 ml)
1 tablespooncornstarch (about 8 grams)
1 tablespoonall-purpose flour (about 8 grams)
1 tablespoonoil (15 ml)

Saved

Steps

1 hour

1

Gather all ingredients.
2

1. In a bowl, combine the ground pork with soy sauce, white pepper, chicken bouillon powder, sesame oil, green onions, ginger, and Chinese chives. Mix thoroughly until well combined.
2. To make the flour slurry: In a separate bowl, mix 3/4 cup water (200 ml), 1 tablespoon all-purpose flour, 1 tablespoon cornstarch, and 1 tablespoon oil. Stir until smooth.
3

Prepare the dumpling wrappers. Place about 1/2 oz (15 grams) of filling in each wrapper. Moisten the edges with water and pinch to seal tightly.
4

Heat a nonstick skillet over medium heat and add a little oil. Arrange the dumplings in the pan. Fry until the bottoms are lightly browned, then pour in enough flour slurry to cover the bottom of the pan. Cover with a lid and cook over medium-low heat for about 4 minutes. Remove the lid and let any remaining water evaporate. Remove from the pan when the bottoms are crispy.
5

Serve hot and enjoy!