Shanghai-Style Pan-Fried Dumplings (Guotie)

上海锅贴

Crispy golden bottoms, juicy pork filling — Shanghai-style pan-fried dumplings (guotie) made easy at home. Ready in 45 minutes, step by step.

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.
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)