🇨🇳 China · Food
Pan-Fried Pork and Cabbage Dumplings (Guo Tie)
By eatmundo · July 8, 2026
These delightful pan-fried dumplings, known as Guo Tie, feature a savory filling of seasoned ground pork and finely chopped Napa cabbage, encased in a tender, crispy wrapper. A staple of Chinese cuisine, they're perfect as an appetizer or a satisfying meal, offering a wonderful contrast of textures.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the filling, finely chop 200g of Napa cabbage, then sprinkle with 1/2 teaspoon of salt and let it sit for 15 minutes. This draws out excess water. Squeeze out as much liquid as possible with your hands or a cloth, leaving the cabbage relatively dry.
- 2
In a large bowl, combine 400g ground pork, the squeezed cabbage, 2 tablespoons grated ginger, 3 chopped scallions, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon Shaoxing wine, and 1/2 teaspoon white pepper. Mix thoroughly in one direction until the mixture becomes sticky and well combined.
- 3
To assemble the dumplings, hold a wrapper in one hand and place about 1 tablespoon of filling in the center. Lightly moisten the edges of the wrapper with water using your finger. Fold the wrapper in half, pressing the center together, then create small pleats along one side of the wrapper, sealing them tightly against the other side to form a crescent shape.
- 4
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Arrange the dumplings in a single layer, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are golden brown and crispy—you'll hear a satisfying sizzle.
- 5
Carefully pour 1/2 cup of water into the hot pan, immediately cover with a lid, and reduce the heat to medium-low. Allow the dumplings to steam for 8-10 minutes, or until the water has evaporated and the pork filling is cooked through and firm to the touch.
- 6
Remove the lid and increase the heat to medium-high for 1-2 minutes to crisp up the bottoms again. They should be deeply golden and easily lift from the pan. Serve immediately with your favorite dipping sauce, such as a mix of soy sauce, vinegar, and a touch of chili oil.
Frequently Asked Questions
What kind of dumpling wrappers should I use?+
Look for round, thin dumpling wrappers labeled 'Jiaozi wrappers' or 'Gyoza wrappers' in the refrigerated section of Asian grocery stores. Fresh wrappers yield the best texture.
How do I know if the pork filling is cooked through?+
The pork filling should be firm and no longer pink in the center. You can cut one open to check, or ensure they steam for at least 8-10 minutes after adding water and covering the pan.
Can I make these dumplings ahead of time?+
Yes, you can assemble the dumplings and freeze them in a single layer on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the steaming time.
What's the best way to prevent the dumplings from sticking to the pan?+
Using a good quality non-stick pan is crucial. Ensure you have enough oil to coat the bottom, and don't overcrowd the pan, cooking in batches if necessary.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
