Guotie

Guotie (Simplified Chinese: 锅贴; Traditional Chinese: 鍋貼; Pinyin: Guōtiē), often called potstickers in English, are dumplings pan-fried to form a crisp golden bottom while the top steams through—closely related to Jiaozi and neighboring pan-fried buns such as Shengjianbao.

Characteristics

A well-made guotie has a crunchy skirt or flat bottom, tender wrapper edges, and a juicy filling. Rows are fried together in a lightly oiled pan with a splash of water for steaming.

Ingredients (overview)

Dumpling wrappers, minced meat and/or vegetable fillings, oil, and water for the fry-steam method. Fillings overlap heavily with jiaozi.

History and culture

Guotie sit in the northern dumpling continuum and appear nationwide in dumpling houses. Distinguishing points: Jiaozi are often boiled or steamed; Shengjianbao are yeasted buns with soupier pork fillings; guotie keep dumpling (non-yeasted) wrappers with a fried base.

Serving and variations

With vinegar and chili oil. See Jiaozi, Shengjianbao, and Chinese Snack.

See also

• Jiaozi
• Shengjianbao
• Chinese Snack
• Spring Roll
• List of dishes (A-Z)