recipe

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.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 1 hour
yield
  • Serves 4 to 6 (Makes 20 dumplings)

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Gather Cooking Equipment

  • Dry measuring cups
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Liquid measuring cup
  • Food processor
  • Rimmed baking sheet
  • Parchment paper
  • Paper towel
  • Pastry brush
  • 12-­inch nonstick skillet with lid
  • Oven mitts
  • Tongs
  • Serving platter

Prepare Ingredients

  • 1½ cups shredded green coleslaw mix
  • 4 ounces ground pork
  • 1 scallion, chopped fine
  • 2 teaspoons toasted sesame oil
  • 1½ teaspoons low-sodium soy sauce, plus extra for dipping
  • 1 teaspoon hoisin sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 20 (3-inch) round gyoza dumpling wrappers
  • 1 tablespoon vegetable oil
  • ½ cup water, plus extra for brushing
1
 
1½ cups
shredded green coleslaw mix
4 ounces
ground pork
1
scallion, chopped fine
2 teaspoons
toasted sesame oil
1½ teaspoons
low-sodium soy sauce
1 teaspoon
hoisin sauce
½ teaspoon
salt
¼ teaspoon
ground ginger

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.

 
2
 
20
(3-inch) round gyoza dumpling wrappers

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.

 
3
 
Water for brushing wrappers

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.

 
4
 

FOLD AND PINCH: Fold 1 open side of wrapper to center and pinch together. Repeat with other side of wrapper.

 
5
 

SEAL EDGES: Pinch edges to seal. Place dumplings on parchment-lined baking sheet. Repeat filling and shaping with remaining filling and dumpling wrappers.

 
6
 
1 tablespoon
vegetable oil

OIL SKILLET: Use pastry brush to paint 12-inch nonstick skillet evenly with vegetable oil. Place dumplings in skillet, evenly spaced, flat side down.

 
7
 
½ cup
water

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.

 
8
 
Soy sauce for dipping

BROWN: Use oven mitts to remove lid. Increase heat to medium-high and cook until water has evaporated and bottoms of dumplings are browned, 2 to 4 minutes. Transfer to platter.