Shanghai-Style Pan-Fried Dumplings (Guotie)

上海锅贴

Shanghai-Style Pan-Fried Dumplings (Guotie) — Jiangsu-ZhejiangShanghai home cooking.

Ingredients

• ground pork (20% fat)
• Napa cabbage, finely chopped & salted
• ginger, minced
• light soy sauce
• sesame oil

Instructions

1. In a bowl, combine pork, squeezed cabbage, ginger, light soy sauce, and sesame oil. Mix vigorously in one direction for 2 minutes until sticky and cohesive.
2. Place 1 tbsp filling onto a round dumpling wrapper (10 cm diameter). Pleat and seal tightly into a half-moon shape. Press gently to flatten base—this ensures even contact with pan.
3. Heat 15 ml neutral oil (e.g., canola) in a heavy-bottomed nonstick or cast-iron skillet over medium heat until shimmering but not smoking.
4. Arrange dumplings in single layer, seam-side up. Fry 2–3 minutes until golden brown on bottom. (Bottom edges turn pale gold with fine bubbles rising at edges)
5. Pour in 120 ml cold water (just enough to reach ⅓ up dumpling height). Immediately cover and steam 6 minutes. Uncover, cook uncovered 2 more minutes until water fully evaporates and bottom re-crisps. (Steam billows thickly under lid; water level visibly drops during last 2 minutes)