Guo Tie (Pan-fried Potstickers)
Both ends open!? Beijing-style grilled dumplings with burnt gravy and feathers
Description
The root of Japanese Pan-fried Gyoza. Uses the same thick handmade dough as boiled dumplings. The filling is wrapped leaving 'both ends completely open like a tube'. Shallow-fried in oil and water until the bottoms are fiercely crispy.
Restaurants serving Guo Tie (Pan-fried Potstickers)
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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
- Wheat flour
- Minced pork
- Cabbage(or Chives/Celery)
- Sesame oil
- Ginger
- Soy sauce
Instructions
- [Authentic Recipe]
- Knead flour and water, rolling it into chewy, handmade circular wrappers.
- Create a highly juicy filling by kneading minced pork, cabbage (or chives), ginger, soy, sesame oil, and massive amounts of scallion-ginger water.
- Place the filling vertically in the center, fold the top and bottom edges together, and pinch 'ONLY the exact center' to seal. (The biggest secret: leave both left and right ends completely open so the filling is visible).
- Heat generous oil in a flat iron pan, pack the Guo Tie tightly together.
- Once bottoms brown slightly, pour 1cm of flour-water into the pan, cover, and steam violently on high heat.
- Once water evaporates, the leaked meat juices and flour fry in the oil to form a 'beautiful crispy lattice wing (Bing Hua)'. Flip onto a large plate to serve.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of burnt pork juices、Sesame oil
Substitutes at Japanese supermarkets
Japanese Gyoza (differs in wrapper thickness and folding)
Pairing
Black vinegar (Zhenjiang) / Dry Beer
Trivia
[Trivia] Because both ends are left open, the meat juices leak out during cooking and fry with the oil on the iron pan, creating an 'intensely savory, shatteringly crispy bottom crust' impossible in Japanese Gyoza.
Eating tips & etiquette
[Unique Eating] Do not use soy sauce and chili oil like Japanese Gyoza. Pour 'only Black Vinegar' into a dish, dunk the crispy Guo Tie heavily into it, and let the vinegar's umami neutralize the heavy oil.
Allergen
Wheat, Pork, Soybeans, Sesame