Guotie (“GWO-tee-eh”) are a type of Chinese dumpling. They’re often filled with pork, vegetables, and flavorful seasonings, and then cooked in a wok until they’re browned and crispy on the bottoms. (Guotie translates to “pot stick” in Mandarin Chinese.) These dumplings are eaten year-round, but they are especially popular during Lunar New Year celebrations.
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PROCESS: Add first 8 ingredients to food processor. Lock lid into place. Hold down pulse button for 1 second; release. Repeat until evenly combined, about eight 1-second pulses. Remove lid and blade.
FILL: Line baking sheet with parchment paper and set aside. Place 5 dumpling wrappers on clean counter (cover others with moist paper towel). Place heaping 1 teaspoon filling in center of each wrapper.
PAINT AND PRESS: Use your finger to lightly paint edges of wrappers with water. Bring top and bottom edges of wrapper over filling and press together in center, leaving sides open.
FOLD AND PINCH: Fold 1 open side of wrapper to center and pinch together. Repeat with other side of wrapper.
SEAL EDGES: Pinch edges to seal. Place dumplings on parchment-lined baking sheet. Repeat filling and shaping with remaining filling and dumpling wrappers.
OIL SKILLET: Use pastry brush to paint 12-inch nonstick skillet evenly with vegetable oil. Place dumplings in skillet, evenly spaced, flat side down.