Authentic home cooking from Taiwan, with US measurements. 
Guotie (Pan-Fried Dumplings)
Strictly speaking, guotie and potstickers are a bit different, mainly in how they're wrapped and their shape. Guotie are made by folding the dumpling wrapper and pinching it closed, leaving small gaps at both ends, and shaping it into a long, flat form. Potstickers are wrapped into a fully sealed, plump, round shape. The shape of guotie makes it easier to press against the pan for frying, resulting in a crispy, delicious bottom—hence the name "guotie" (which means "pot sticker").
Some people also distinguish them by cooking method: guotie are pan-fried and then steamed with a flour-water mixture, while potstickers are cooked with a mix of oil and water. However, these methods are now often mixed, so this distinction isn't always accurate.
Tips:
If you make a lot, you can freeze the extras and fry them later—they'll taste just as good.
Personal note:
Homemade guotie are light and not greasy, with hearty filling and a simple method. They're a great choice for hot summer days when you don't feel like eating rice.
Guotie (Pan-Fried Dumplings)
Strictly speaking, guotie and potstickers are a bit different, mainly in how they're wrapped and their shape. Guotie are made by folding the dumpling wrapper and pinching it closed, leaving small gaps at both ends, and shaping it into a long, flat form. Potstickers are wrapped into a fully sealed, plump, round shape. The shape of guotie makes it easier to press against the pan for frying, resulting in a crispy, delicious bottom—hence the name "guotie" (which means "pot sticker").
Some people also distinguish them by cooking method: guotie are pan-fried and then steamed with a flour-water mixture, while potstickers are cooked with a mix of oil and water. However, these methods are now often mixed, so this distinction isn't always accurate.
Tips:
If you make a lot, you can freeze the extras and fry them later—they'll taste just as good.
Personal note:
Homemade guotie are light and not greasy, with hearty filling and a simple method. They're a great choice for hot summer days when you don't feel like eating rice.
Open in Cookpad AppSteps
- 1
In a large bowl, mix the ground pork with salt and rice wine. Stir in one direction until the mixture becomes sticky. Finely chop the garlic chives and napa cabbage. Add the vegetables, scallions, and minced ginger to the pork mixture. Season with more salt, black pepper, shichimi togarashi, five-spice powder, and sesame oil. Mix until the filling is slightly sticky. For best results, refrigerate for 1-2 hours before wrapping.
- 2
You can use store-bought dumpling wrappers for convenience. If you prefer, you can make your own using the cold water dough method. Stretch each wrapper into an oval shape and place some filling in the center.
- 3
Pinch the ends closed without sealing them completely, shaping into a long strip. Some guotie are finished at this step. For a neater look, slightly fold the ends in and stretch again.
- 4
Heat oil in a nonstick skillet over low heat. Arrange the guotie in the pan. Always start with low heat so the bottoms don't burn before you're done arranging them. Once arranged, increase to medium-low and fry until the bottoms are lightly golden.
- 5
Pour in a flour-water mixture (1 tablespoon all-purpose flour mixed with 1/2 cup water—about 1:10 ratio, or 15ml flour to 150ml water). You can also add 1/2 tablespoon white vinegar for extra crispiness. Add enough to come about halfway up the sides of the dumplings.
- 6
Cover with a lid and cook until the liquid is mostly absorbed, about 5-7 minutes. When the flour-water mixture is nearly dry, remove the lid to let the remaining moisture evaporate quickly.
- 7
Once the pan is dry, invert a plate over the skillet and flip the guotie out to serve.
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