🥟⭐ Premium

Guotie (raviolis chinois poêlés)

Name: Guotie (raviolis chinois poêlés)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: CN
Ingredients: 300 g all-purpose flour; 180 ml warm water (about 60°C/140°F), for the dough; 1/4 tsp salt (for the dough); 300 g napa cabbage, finely chopped; 1 tsp salt (to draw water from the cabbage); 300 g ground pork (with some fat, not too lean); 2 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tsp toasted sesame oil (for the filling); 1 tbsp fresh ginger, grated; 2 scallions, finely chopped; 1/2 tsp white pepper; 1/2 tsp salt (for the filling); 60 ml cold water or light stock, to beat into the filling; 4 tbsp neutral oil, for frying (divided into 2 batches); 240 ml water, for steaming (divided into 2 batches); 1 tsp toasted sesame oil, to crisp the bottoms at the end (divided); 4 tbsp Chinese black rice vinegar (Chinkiang), for the dipping sauce; 2 tbsp light soy sauce, for the dipping sauce; 1 tbsp chili oil (optional), for the dipping sauce; to taste fresh ginger, julienned, for the dipping sauce

60m

Prépa

20m

Cuisson

Portions

Moyen

Difficulté

Raviolis au porc et au chou, croustillants d'un côté et moelleux de l'autre.

#chinese#dumplings#pork#snack#street-food#pan-fried

Portions

4portions

Ingrédients

Nutrition

calories430

protein18g

carbs44g

fat19g

fiber2g

Par portion

Étapes

Make the dough

Mix the flour and salt in a bowl, then pour in the warm water while stirring with chopsticks or a spoon. Knead by hand for 5–8 minutes until you get a smooth, firm but not sticky dough. Cover and let it rest 30 minutes so the gluten relaxes — this is what lets the wrappers roll out thin without tearing or snapping back.

300 g flour
180 ml warm water
1/4 tsp salt

✅ C'est prêt quand : the dough is smooth and springs back slowly when you press it

⏱30:00

Salt the cabbage

Toss the chopped cabbage with the salt and let it sit for 10 minutes to draw out its water. Squeeze it firmly by handfuls (or wrap it in a clean cloth and twist) to remove as much liquid as possible. This step matters: watery cabbage will make the filling loose and the dumplings soggy instead of juicy.

300 g napa cabbage
1 tsp salt

✅ C'est prêt quand : the cabbage feels dry, has shrunk in volume, and no more liquid comes out when pressed

⏱10:00

Season the filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape the dumplings

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Sear the bottoms

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Steam until cooked

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the dough

300 g flour
180 ml warm water
1/4 tsp salt

✅ C'est prêt quand : the dough is smooth and springs back slowly when you press it

⏱30:00

Salt the cabbage

300 g napa cabbage
1 tsp salt

✅ C'est prêt quand : the cabbage feels dry, has shrunk in volume, and no more liquid comes out when pressed

⏱10:00

Season the filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape the dumplings

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Sear the bottoms

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Steam until cooked

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Northern China📅 Rooted in an old dumpling tradition, popularized as a street food snack in the 20th century🥟 CN

Boiled dumplings, jiaozi, have been central to Chinese home cooking and New Year celebrations for centuries, their folded shape said to resemble old silver ingots and symbolize prosperity. Guotie, the pan-fried version, is believed to have grown out of a practical habit: reheating leftover boiled dumplings in a hot pan with a splash of water, which crisped the skins without drying out the filling inside.

Over time this reheating trick became a dish in its own right, especially popular as street food and breakfast fare in northern China, from Beijing's old lanes to busy night markets, where the sound and smell of dumplings sizzling in big flat pans is part of the everyday street scene.

⭐ Why It's Famous

The contrast between the crisp, golden seared base and the tender, juicy pork and cabbage filling makes guotie one of China's most loved snacks, equally at home in a family kitchen or a bustling dumpling shop.

💡 Fun Fact

The name "guotie" literally means "pot stick" — a nod to how the dumplings are seared directly against the hot surface of the pan until their bottoms are almost stuck fast with crispness.

🥟