Crispy Pan-Fried Dumplings (Guotie)

Name: Crispy Pan-Fried Dumplings (Guotie)
Ingredients: [Dumpling Wrappers]; 2 1/2 cups all-purpose flour (300 grams); 1/2 cup hot water, about 160°F (125 grams); 2 1/2 tablespoons cold water (40 grams); [Filling]; 1.1 pounds ground meat (500 grams); 3/4 teaspoon salt (4 grams); 3/4 teaspoon chicken bouillon powder (4 grams); 2 tablespoons soy sauce (30 grams); 1/2 teaspoon ground pepper (2 grams); 2 tablespoons toasted sesame oil (25 grams); 4 cups finely chopped green cabbage (500 grams); 1 tablespoon grated ginger (20 grams); 2 tablespoons chopped green onions (30 grams); [For Draining Cabbage]; 1 teaspoon salt; [For Pan-Frying]; 1 tablespoon oil; 1 tablespoon flour + 7 tablespoons water (10 grams flour + 100 grams water), mixed together

Alexis Chen @cook_12611257

Guotie (pan-fried dumplings) have always been one of my family's favorite Taiwanese foods, especially the crispy wrapper. That satisfying crunch with every bite is irresistible. This week, let's satisfy your craving for crispy guotie!

Alexis Chen @cook_12611257

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Ingredients

[Dumpling Wrappers]
2 1/2 cupsall-purpose flour (300 grams)
1/2 cuphot water, about 160°F (125 grams)
2 1/2 tablespoonscold water (40 grams)
[Filling]
1.1 poundsground meat (500 grams)
3/4 teaspoonsalt (4 grams)
3/4 teaspoonchicken bouillon powder (4 grams)
2 tablespoonssoy sauce (30 grams)
1/2 teaspoonground pepper (2 grams)
2 tablespoonstoasted sesame oil (25 grams)
4 cupsfinely chopped green cabbage (500 grams)
1 tablespoongrated ginger (20 grams)
2 tablespoonschopped green onions (30 grams)
[For Draining Cabbage]
1 teaspoonsalt
[For Pan-Frying]
1 tablespoonoil
1 tablespoonflour + 7 tablespoons water (10 grams flour + 100 grams water), mixed together

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Steps

1

Make the dough: Pour 1/2 cup hot water (about 160°F/70°C) into a bowl with the flour. Add 2 1/2 tablespoons cold water. Mix until the flour and water are fully combined, then knead until the dough is smooth, elastic, and not sticky. It doesn't need to be perfectly smooth. Let the dough rest for 15 minutes to relax.
2

Prepare the filling: Finely chop the cabbage and place it in a bowl. Add 1 teaspoon salt and mix by hand for about 1 1/2 minutes to draw out moisture. Squeeze out the excess water and set aside. Place the ground meat in a bowl and mix by hand until sticky. Add soy sauce, sesame oil, salt, chicken bouillon powder, and pepper. Mix well. Add the green onions and mix. Add the drained cabbage and mix until combined. The filling is ready.
3

Shape the dough into a long log and cut into 10-gram pieces. Only cut as much as you need at a time to prevent drying out. Dust the pieces you are about to roll with flour and keep the rest in a plastic bag to maintain moisture.
4

Place a dough piece cut-side down on the work surface and flatten it into a small round. Lightly dust the surface with flour to prevent sticking. Use your left thumb to hold the center of the round and your index finger to pinch the edge. With your right hand, use a rolling pin to roll from the edge toward the center, using your thumb as a guide. Roll until the wrapper is oval-shaped, which makes it easier to fill and fold.
5

Spoon some filling into the center of the wrapper and gently press to compact it into a log shape. Leave a border around the edge free of filling. Moisten the edge with water, fold the wrapper in half, and seal the top, leaving the sides open for now. Place the dumpling on the work surface, pinch both ends of the sealed edge, pull outward, then press down to seal. This creates a plump, attractive shape.
6

Heat a pan and add 1 tablespoon oil. Once hot, arrange the dumplings in the pan. Pour the flour-water mixture (7 tablespoons water + 1 tablespoon flour, mixed) over the dumplings. When it comes to a boil, reduce to medium-low heat and cover with a lid. The dumplings will fry on the bottom and steam on top. Do not lift the lid during this time to keep the steam in and prevent the wrappers from drying out. (A glass lid is recommended.)
7

When the bottom is golden brown and crispy, turn off the heat. Place a plate over the pan and invert to turn the dumplings out, crispy side up. Serve immediately!
8

All done—enjoy!