Guotie
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Guotie
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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.[1]
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.