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, crispy bottom achieved through pan-frying, while the steamed top remains soft and tender. Each bite reveals a savoury filling of juicy minced meat, crisp vegetables, and aromatic seasonings, making them a favourite at family meals, street food stalls, and festive gatherings.
What makes pan-fried dumplings so appealing is their versatility. Whether enjoyed as an appetiser, a main dish, or a snack, they never fail to satisfy. The filling can be easily customised to include pork, chicken, or even plant-based ingredients, catering to a variety of preferences. Served with a tangy and spicy dipping sauce, these dumplings are the perfect harmony of savoury, tangy, and umami flavours, creating a truly irresistible culinary experience.
Making Guōtiē at home is not only rewarding but also a fun activity to share with friends and family. From kneading the dough to folding each dumpling, the process invites creativity and a sense of tradition. Whether you’re recreating memories of a favourite restaurant or exploring Chinese cuisine for the first time, these pan-fried dumplings are a fantastic way to bring people together over a plate of deliciousness.
You can freeze the uncooked dumplings on a tray, then transfer them to a bag for later use. Cook from frozen, adding an extra minute to the steaming time. For variety, try adding chopped mushrooms or water chestnuts to the filling for extra texture.
Ingredients
Dough:
- 2 cups plain flour
- 3/4 cup hot water
- 1/4 teaspoon salt
Filling:
- 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
For Cooking:
- 2 tablespoons vegetable oil
- 1/3 cup water
Dipping Sauce:
- 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
Make the Dough:
- 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.
Prepare the Filling:
- 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.
Shape the Dumplings:
- Divide the dough into two portions. Roll each portion into a long log and cut into 12–15 small pieces.
- Roll each piece into a thin circle (about 7cm in diameter). Place 1 teaspoon of filling in the centre of each wrapper.
- Gather the edges of the wrapper, pinching them together to create a small, round dumpling. Ensure the dumplings are sealed tightly.
Cook the Dumplings:
- 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.
- 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.
- Remove the lid and cook for another 1–2 minutes to crisp up the bottoms.
Make the Dipping Sauce:
- Mix soy sauce, rice vinegar, sesame oil, and chilli oil in a small bowl. Add garlic or ginger, if desired
Nutritional Information
- Per serving
- Energy: 370 kcal / 1547 kJ
- Fat: 14 g
- Protein: 17 g
- Carbs: 39 g
