Shanghai Pan-Fried Dumplings (Guotie)
A classic Shanghai-cuisine wheat dish with a crispy wrapper and a tender, juicy filling.
Ingredients
flour (mix with boiling water to form dough)
500g
ground pork
300g
fine salt
10g
sugar
10g
MSG
to taste
Shaoxing wine
to taste
scallion and ginger juice
to taste
raw oil (for pan-frying)
75g
Instructions
1
Make the dough
Add boiling water to the flour and knead into a smooth dough. Roll it into a long strip, divide into 40 equal portions, and roll each into a round wrapper. Set aside.
2
Prepare the filling
Place the ground pork in a bowl, add the salt, sugar, MSG, Shaoxing wine, scallion and ginger juice, and a small amount of water. Stir well in one direction until the filling becomes sticky and cohesive.
3
Shape the dumplings
Spoon the filling onto each wrapper, fold in half, and pinch the edges together to form a crescent-shaped raw dumpling.
4
Pan-fry the dumplings
Heat a flat pan over high heat and add the oil. Place the dumplings in the pan and pan-fry for 5 minutes, then add an appropriate amount of water, cover with a lid, and continue to cook for about 10 minutes. Rotate the pan and continue frying for a few more minutes until the bottoms are golden and crisp.
