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.
COOK: Cook over medium heat until bottoms turn spotty brown, 3 to 4 minutes. Reduce heat to low, carefully add water, and cover. Cook until most of water is absorbed, about 10 minutes.
Chinese New Year, also known as the Spring Festival, is one of the most important holidays in Chinese culture. It’s usually celebrated in January or February, and families eat lots of food (especially dumplings!), watch fireworks, and hang up red lanterns to celebrate. Each year is also named for an animal—2020 is the Year of the Rat, and 2021 is the Year of the Ox!