Crispy Pork and Chive Potstickers (Guo Tie)
Authentic Northern Chinese potstickers featuring a juicy pork and chive filling wrapped in a semi-hot water dough. Pan-fried to perfection with a signature golden 'lace skirt' (Bing Hua) for the ultimate crunch.
Equipment
- Large Non-stick Skillet or Cast Iron Pan (with tight-fitting lid)
- Rolling Pin
- Kitchen Scale
Ingredients
The Filling
- 200 g ground pork fatty mince (approx. 30% fat) is best for juiciness
- 50 g Chinese chives (Jiu Cai) finely chopped; can substitute with scallions
- 1 tbsp ginger and scallion minced into a fine paste
- 1 tbsp cooking oil sunflower or neutral vegetable oil
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing cooking wine
- 1 tbsp sesame oil
- 40 ml Sichuan peppercorn water steep 1 tsp peppercorns in hot water, cool, and strain
- 1 tsp white pepper powder
- 2 g sugar
- 2 g salt
The Wrapper Dough
- 200 g all-purpose flour
- 60 ml hot boiling water
- 60 ml cold water
- 1 g salt
The Crispy Slurry (Lace Skirt)
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1 tbsp cooking oil
- 1 g salt
- 120 ml water approx. 1/2 cup
Instructions
- Make the Peppercorn Water: Steep 1 tsp of Sichuan peppercorns in 40ml of boiling water. Let it cool completely, then strain out the peppercorns. We only use the water.
- Make the Dough: Combine 200g flour and 1g salt. Stir in 60ml hot boiling water, then 60ml cold water. Knead until smooth. Cover and rest for 20 minutes.
- Season the Meat: In a large bowl, mix pork, minced ginger/scallion, white pepper, sugar, salt, light soy sauce, oyster sauce, and cooking wine.
- Beat in Water: Stir the meat in one direction while gradually adding the cooled peppercorn water in 3 batches. Stir until the mixture becomes sticky and absorbs all liquid.
- Add Chives: Coat the chopped chives with 1 tbsp oil (to seal in moisture), then mix them into the pork along with the sesame oil.
- Roll Wrappers: Divide the rested dough into approx. 16 pieces. Roll each piece into a round, thin wrapper.
- Assemble: Place filling in the center. Pinch the top edges together to seal, but leave the two ends slightly open (classic Guo Tie style).
- Prepare Slurry: Whisk together the cornstarch, flour, salt, oil, and water for the crispy skirt.
- Pan-Fry: Heat 1 tbsp oil in a skillet. Arrange potstickers and fry over medium heat until bottoms are pale golden.
- Steam: Whisk the slurry again and pour it into the pan (it should reach 1/3 up the dumplings). Immediately cover with a lid.
- Finish: Simmer until the water evaporates. Open the lid, sprinkle with sesame seeds/scallions, and fry for 1 more minute to crisp the bottom lace. Serve hot.
Notes
Recipe Notes
- Dough Texture: The dough should be soft and pliable. If it feels tough, let it rest longer to relax the gluten.
- Crispy Skirt Tips: Do not move the potstickers once the slurry is added. Let the water evaporate completely; the crust will release naturally when crisp.
- Freezing: Freeze uncooked potstickers on a tray until solid, then transfer to a bag. Cook from frozen (add 2 minutes to steam time).