Pan-Fried Dumplings (Guotie)
Crescent-shaped pan-fried dumplings with thin wrappers, crispy bottoms, and tender filling. Rotate the pan during cooking for even browning.
Ingredients
flour
500 g
ground pork
300 g
fine salt
10 g
white sugar
10 g
MSG
to taste
Shaoxing wine
to taste
scallion-ginger juice
to taste
cooking oil
75 g
Instructions
1
Make the dough
Add boiling water to the flour and mix into a dough. Knead thoroughly until smooth, then roll into strips and divide into 40 small pieces. Roll each piece into a round wrapper and set aside.
2
Mix the filling
Place the ground pork in a bowl. Add the salt, sugar, MSG, Shaoxing wine, scallion-ginger juice, and a small amount of water. Stir well in one direction until the filling becomes sticky and cohesive.
3
Shape the dumplings
Place a portion of filling in the center of each wrapper. Fold and pinch the edges to seal, forming crescent-shaped raw dumplings.
4
Pan-fry
Heat a flat pan over high heat and add the oil. Arrange the dumplings in the pan and pan-fry for 5 minutes. Add an appropriate amount of water, cover with a lid, and continue to cook for about 10 minutes. Then rotate the pan and fry for a few more minutes until the bottoms are golden and crisp.
