Pan-Fried Dumplings (Guotie, Steam-Fry Method)

Frozen dumplings steamed in a little water in a covered pan until the water is gone, then fried until crisp underneath.

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Method

5 clear steps

1
Take out a non-stick frying pan, add 10–15 ml oil and turn on the heat. Arrange the dumplings flat without stacking them.
2
Right away add water to come halfway up the dumplings, cover with the lid, and keep the heat high.
3
Wait 8–10 minutes. When only about 2 mm of water is left, turn to medium heat and let the dumplings fry.
4
When the water has all evaporated, shake the pan so the dumplings heat evenly, add the sesame seeds and scallion, and cover for 10 seconds.
5
After 1–2 minutes, lift out one dumpling and check that the bottom is golden and crisp, then turn off the heat. Cut one dumpling open to check that the filling is hot and cooked through (71°C for pork).

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China

Frozen dumplings steamed in a little water in a covered pan until the water is gone, then fried until crisp underneath.

Loading kitchen…

5 clear steps

1
Take out a non-stick frying pan, add 10–15 ml oil and turn on the heat. Arrange the dumplings flat without stacking them.
2
Right away add water to come halfway up the dumplings, cover with the lid, and keep the heat high.
3
Wait 8–10 minutes. When only about 2 mm of water is left, turn to medium heat and let the dumplings fry.
4
When the water has all evaporated, shake the pan so the dumplings heat evenly, add the sesame seeds and scallion, and cover for 10 seconds.
5
After 1–2 minutes, lift out one dumpling and check that the bottom is golden and crisp, then turn off the heat. Cut one dumpling open to check that the filling is hot and cooked through (71°C for pork).

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