Description
Taiwanese-style pan-fried dumplings, longer and thinner than Japanese gyoza, with both ends left slightly open to let juices escape, creating a super crispy, lacy bottom.
Restaurants serving Guotie (Taiwanese Potstickers)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- All-purpose flour
- Minced pork
- Yellow chives(or Cabbage)
- Sesame oil
- Ginger
Instructions
- [Authentic Recipe]
- [Dough] Mix all-purpose flour with boiling and cold water into a chewy Tangmian dough, let rest.
- Knead minced pork with finely chopped yellow chives (or cabbage), grated ginger, soy sauce, sesame oil, and white pepper.
- Roll dough into circles, place filling in a long line in the center.
- Unlike Japanese gyoza, don't make fine pleats; just pinch the center closed firmly, leaving both ends intentionally open (tube-like).
- Oil a griddle, arrange Guotie closely together. Pour flour-water slurry, cover, and steam-fry on high.
- When water evaporates and a crispy thin lace (Bing Hua) forms golden brown on the bottom, peel off vigorously with a spatula and plate.
Learn more Spice, substitutes, tips
Key spices
White pepper and Sesame oil
Substitutes at Japanese supermarkets
Store-bought gyoza wrappers, Minced pork and chives
Pairing
Hot and Sour Soup(Suanla Tang)
Trivia
[Trend] A national food eaten from breakfast to late-night via ubiquitous chains. Leaving ends open allows oil to enter during frying, making the wrapper extraordinarily crispy.
Eating tips & etiquette
[Unique Eating] Dip the hot Guotie heavily into a 1:1 blended sauce of Taiwan's sweet 'thick soy sauce' and 'chili sauce'!
Allergen
Wheat, Pork, Soy, Sesame