Recipe: Pork Pot Stickers from The Dumpling Sisters Cookbook

Ingredients

• 300 g (plus extra for dusting)plain flour
• 1 pinchsalt
• 200 mlboiling water
• 1 tbspvegetable oil
• 300 gpork shoulder or pork mince
• ½ tspbicarbonate of soda
• 1 tspcornflour
• 1½ tspsalt
• 1 tspgranulated sugar
• 1 pinchground white pepper
• 1 tbspShaoxing rice wine
• 1 tspdark soy sauce
• 1 tsplight soy sauce
• 2 tbspsesame oil
• 3 tbspwater
• 200 gpak choi, finely chopped
• 2spring onions, thinly sliced
• 2 tspginger, finely diced
• 1 clovegarlic, finely diced
• 1 tspsesame oil
• 2 tbsplight soy sauce
• 1 tspchilli oil

Instructions

1. 1

   Make the dough

   In a large bowl, mix the flour and salt with 200 ml boiling water using chopsticks or a fork until a rough ball forms. Take care, as the dough will be very hot. Remove it from the bowl and knead for 10 minutes, or until smooth.

2. 2

   Rest the dough

   Divide the dough into two equal pieces. Push a hole through the middle of each with your thumbs, then stretch each into a bagel shape of even thickness. Cover with cling film and leave to rest for 20 minutes.

3. 3

   Mix the filling

   If using pork shoulder, cut it into roughly 1 cm cubes, then repeatedly chop it with a heavy knife or cleaver until it resembles coarse mince. Put it in a large bowl with the bicarbonate of soda, cornflour, seasonings, rice wine, soy sauces, sesame oil and 3 tablespoons of water. Stir vigorously in one direction with chopsticks until the liquid is absorbed and the pork starts to bind together. Stir in the pak choi, spring onions, ginger and garlic.

4. 4

   Cut dough pieces

   Lightly flour the work surface. Cut one rested dough ring in half to make two equal lengths, then roll them quickly into evenly thick sausages. Lay them side by side lengthways and cut them in half across the middle to make four short lengths. Arrange these lengths side by side into a roughly square shape and cut across three times to make 16 pieces. Repeat with the other dough ring.

5. 5

   Roll the wrappers

   Toss the pieces lightly in flour. With a piece cut-side down, flatten it and roll it into a thin disc about 9 cm across; repeat with the rest, keeping the dough covered so it does not dry out. To save time, roll the dough to about 2 mm thick and cut out 9 cm rounds with a biscuit cutter.

6. 6

   Shape the dumplings

   Put a heaped teaspoon of filling in the centre of each wrapper and fold it into a half-moon. Cradle it in one hand, then pleat the far edge, pinching the two edges together after each fold to form a crescent. Keep filling away from the edges and seal them firmly.

7. 7

   Pan-fry and steam

   Heat the vegetable oil in a large non-stick frying pan over a medium heat. Fry the dumplings flat-side down in two batches for about 2 minutes, until their bases are golden. Add 100 ml cold water and cover immediately with a lid or heavy plate. Steam for 8 minutes, or until the water has evaporated, then uncover and cook for a further minute, until the dumplings lift easily from the pan. Repeat with the second batch.

8. 8

   Make the sauce

   While the dumplings cook, mix the sesame oil, light soy sauce and chilli oil in a bowl. Arrange the dumplings on a plate with their golden bases facing up and serve with the dipping sauce.

What are guotie?

Guotie are Chinese pan-fried dumplings; the name is commonly translated as “pot stick”. This version pairs a juicy pork and pak choi filling with handmade wheat wrappers, crisped in a pan before being steamed through.

The contrast between the browned base and tender top is central to the dish. A simple soy, sesame and chilli dipping sauce adds a savoury, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 18g protein, 61g carbs, 16g fat.

The wrappers provide most of the carbohydrates, while pork contributes protein and some of the fat; sesame and vegetable oils add further fat. Pair a serving with extra vegetables for a more balanced plate, and use the dipping sauce to taste.

The homemade wrappers

Hot-water dough: boiling water is mixed into the flour and salt, then kneaded until smooth. The resting time makes the dough easier to roll and shape.

Keep covered: the small dough pieces and rolled wrappers can dry out while you work. Cover them with cling film or a clean cloth, and use a light dusting of flour to stop sticking.

Building a juicy filling

Pork choice: pork shoulder can be chopped by hand for a coarse texture, while pork mince is a convenient alternative. The recipe uses vigorous stirring in one direction to help the meat bind with the seasonings and water.

Vegetables: finely chopped pak choi, spring onions, ginger and garlic bring freshness and savoury flavour. Chop them finely so the filling is easy to portion and the wrapper can close neatly.

Pleating and sealing

Filling amount: use a heaped teaspoon in the centre of each wrapper, keeping the rim clear. Too much filling makes the edges harder to seal.

Firm edges: fold the wrapper into a half-moon and pinch each pleat closed as you form it. A secure seal helps keep the filling inside during frying and steaming.

Crisp bases, tender tops

Start flat-side down: give the dumplings about 2 minutes over medium heat, until their bases turn golden. Avoid moving them too soon, so the crust has time to form.

Steam covered: adding cold water and covering the pan cooks the dumplings through. Once the water has evaporated, uncover the pan and cook for another minute so the bases firm up and release easily.

Work in two batches

Pan space: fry the dumplings in two batches as directed, leaving room for the heat to reach their bases evenly. Keep the first batch warm while the second cooks.

Timing cue: the stated steaming time is 8 minutes, but check that the water has evaporated before uncovering. Finish with a minute uncovered and look for dumplings that lift easily from the pan.

Serving the dumplings

Serve them hot with the dipping sauce, arranging the dumplings so their crisp bases are visible. The sauce combines light soy, sesame oil and chilli oil for a salty, nutty and gently hot accompaniment.

For a more complete meal, serve alongside a simple vegetable dish or a bowl of greens. Keep the dumplings as the centrepiece and let the sauce be added to taste.

Recipe notes & tips

• Keep the dough covered between shaping and rolling so its surface stays supple.
• Use a heaped teaspoon of filling rather than overfilling the wrappers.
• Wipe away any filling on the wrapper edges before pleating to help them seal.
• Use a non-stick pan and wait for the bases to turn golden before adding water.
• Cover the pan promptly after adding the cold water to trap the steam.
• Mix the dipping sauce while the dumplings cook to have it ready at serving time.

Variations

• Pork mince: use mince instead of chopping pork shoulder for a quicker filling.
• More ginger: increase the diced ginger for a sharper, warmer flavour.
• Milder sauce: reduce or leave out the chilli oil to soften the heat.
• Extra vegetables: add finely chopped greens in place of some of the pork filling.
• Different greens: use finely chopped Chinese cabbage instead of pak choi.

Common mistakes to avoid

• Wet wrapper edges: keep the rim clean so the dumplings seal properly.
• Overfilled wrappers: use a heaped teaspoon of filling and leave room to pinch the edges.
• Dry dough: cover dough pieces and wrappers while you work.
• Crowded pan: cook in two batches so the bases can brown evenly.
• Uncovered steaming: cover the pan immediately after adding water to cook the dumplings through.
• Removing too soon: cook uncovered for a further minute after the water evaporates so the bases release easily.

How to store

Refrigerate cooked dumplings in an airtight container for up to 3 days. Reheat in a covered frying pan with a small splash of water until piping hot, then uncover briefly to crisp the bases again.

Frequently asked questions