Guotie(鍋貼), literally translated as potsticker, is a type of dumpling from northern China. Considered a type of jiaozi(餃子), guotie are distinct because of their shape and cooking method.
Unlike the more common crescent shaped jiaozi, guotie have a long, almost tubular shape with open or flat ends.
While guotie are cooking, they are first cooked by the hot pan, then a mixture of flour and water is added to steam them and create a sort of crust once cooked. The same sort of technique is used for shui jian bao(水煎包).
Guotie frequently uses pork filling, though fillings vary. Asian chives are often used. The following recipe uses shiitake and scallion.
Sometimes other fried jiaozi are also called guotie or potstickers, such as jian jiao(煎餃) and Japanese gyoza(餃子). Technically, these are different but very similar dumplings.
Dumpling Wrapper(餃子皮) Recipe
makes about 32 wrappers
Ingredients
- 2 cup flour
- ¼ tsp salt (optional)
- ¾ cup water
Directions
- combine 2 cup flour, salt
- gradually mix in ¾ cup water until dough forms
- knead dough
- rest dough 10 to 15 minutes
- divide into about 32 pieces
- dust with flour
- flatten each piece of dough into 4″ disk
- use or store
Guotie(鍋貼) Recipe
Ingredients
- 32 dumpling wrapper
- 2 scallion, minced
- 1 tbsp ginger, minced
- 12 fresh shiitake, minced (about 2 – 3 cup)
- ¼ tsp salt
- 1 tbsp soy sauce
- 2 – 4 tbsp sichuan peppercorn water [substitute water]
- ⅛ cup flour
- ½ cup water
Directions
- combine scallion, ginger, shiitake, salt, soy sauce
- mix in sichuan peppercorn water until absorbed but not juicy
- place a scoop of mixture on each dumpling wrapper
- fold wrapper edges together and pinch edges together
- combine ⅛ cup flour, ½ cup water
- pan cook dumplings until lightly browned
- add flour water to dumpling pan
- cook until crispy and lightly browned
- transfer to serving dish
- serve