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Monday, May 21, 2012

Pot Stickers / Guotie - Wrapped # 1

Recipe recreated in July 2011

I first learnt to make these when I was 13 or 14. I forgot exactly when.

My friend, LSP's mom is a Taiwanese. She doesn't call these pot stickers, but instead as ShuiJiao.
To celebrate LSP's birthday, her mom, Mrs Loh organized a "ShuiJiao" session at her home. A few of us were invited over to make your own and eat your own dumplings. Since it was a first for most of us, we made the skin thick and fillings miniscule. LOL. Kids!

I was young back then. Some creative fellas even made squarish dumplings,  mushrooms and duck shaped ones. It was immense fun! And immensely sweaty because Mrs Loh made some kick ass chilli sauce with her own birds eye chilli from the garden. It wasn't for once. Mrs Loh had us over a few times to make Shui Jiao.

FYI, it was the same Mrs Loh who taught me how to make Arrowhead Chips back in the early 90's.
LSP, please please send my regards to Mrs Loh and a big big thank you from me.

But for the pleating technique, it was another friend's mom who taught me back in early 1996. It's Simon's mom, Mrs Tan. We went over for a session of making Chai Kuih while waiting for our SPM results.
It seemed that I did pick up quite a bit from mothers of my friends... LOL. Yes, I still have a few mothers for other recipes. Not forgetting Alyssa's mother for Longan Tofu

And nowadays, I'm no longer that kid I was once and I'd say, my dumpling skins are no longer as thick and I think I've got the technique quite right by now. Practice makes perfect and I have yet to make mine all perfect.

Pot Stickers
Recipe source: Wendyywy
Inspired by: Mrs Loh Sun Chai
Yields: 30 pieces

Wrapper dough
400gm all purpose flour
200gm water
¾ tsp salt
1 Tbsp oil

300gm minced pork
150gm Chinese chives, chopped
1 tsp salt
Good dash of pepper
2 Tbsp cornstarch
1 egg
½ Tbsp sesame oil

1. Prepare wrapper dough. Mix salt with water. Put flour into mixing bowl, make a well in the center. Pour salt water and oil into the well. Combine to form a dough. Knead until a smooth dough forms. Cover and let dough rest for 1 hour.
2. Prepare filling. Combine everything.
3. Divide dough into 30 pieces, about 20gm each. Roll each piece into a ball. (Line up the balls so that you know which was formed first)
4. Roll balls of dough flat, about 2mm thick. (If dough resist to be rolled out, let it rest for another 5 minutes). Gently peel dough off the table, the circumference will slightly shrink.
5. Place a tablespoon of filling onto rolled-out dough and pinch the middle together.
6. Pleat the front part of the dough (refer picture below), pinch the seams to seal.
7. Lightly flour the bottom of the dumpling and place on a tray. (I line the tray with non stick baking paper) Cover it to prevent the raw dumplings from drying out.
8. To cook dumplings. Heat a pan on medium heat and put in 2 Tbsp of cooking oil. Place dumplings in pan. Let it fry for a while and then put in ½ cup water. Cover with lid and cook until water dries up. Let dumplings fry in the remaining oil until the base is golden and crunchy.
9. Dish up and serve warm with Mrs Loh’s Guotie Chilli Dipping Sauce.

the fillings

Wrapping Technique

Frying Technique

I am submitting this to Aspiring Bakers #19
DimSum Affair
Hosted by Small Small Baker


  1. I havent had a successful try making this yet, i think my problem is i get lazy half way and wont do a proper pleating. But still a lot of kinks havent iron out. Your post makes me want to try again. :)

  2. yummy! may want to try this over the weekend.. :D

  3. wendy,can i buy the "wantan" wrapper to substitute, i'm afraid i fail to make the dough. thank u.

  4. yesterday i also make guotie for our dinner.i make vegetarian guotie.

  5. Thanks for the tutorial pic showing how to wrap and pleat the dumpling. It was so beautifully pleated. The skin must not be thick or else it would be hard, isn't it?

  6. Beautiful pot stickers. My family favourite too. Next time try to add flour water to create the thin crispy layer, worth to try too.

  7. wow it is nicely pleated. Do u have a bao/bun pleating tutorial? I dont think i came across one in ur blog after browsing a few bao recipes (your pumpkin steam bun is my fav <3)

    My aunt uses curry puff mold to make 水饺 lol.... (it's call ravioli maker so I guess it makes sense)

  8. You learned from your friend's mums n we all learn from you . What a great n clear tutorial ! Thanks for the tutorial & recipe.. ;) the dumplings look delicious . Now I crave for guo tie ...;)

  9. Good morning, Wendy! Oh, I love this posting so much! Thank you for the step-by-step pictures! I always want to learn how to pleat a dumpling because none of my mum or relatives know how to do it! I always thought that the pleating starts from 1 end & finish at the other end! A new discovery for me! Let me practice 1 day & show you my "homework," ok! Thanks Missy Wendy!

  10. Those years, when I was still working in Malaysia, my Taiwanese lady boss liked to organise pot stickers sessions too. We always had it during lunch time in the office's food lab, it was so much fun!
    But she called it Jian Jiao "煎饺“, and we used to serve with garlic vinegar sauce instead of chilli sauce.

    Ivy from Qatar

  11. Your pleating is so professionally done. Looks very beautiful. The pictorial on how to pleat is really good. When I am rajin, I will try this.

  12. This comment has been removed by the author.

  13. ohh...this is my favourite, i can eat a lot...:)
    today i have learned something from you, to put non-stick paper under the dumplings. yes, this is really a very good idea....sometimes i sprinkle a lot of flour also unable to make sure the dumplings are not sticking...

  14. Your pleating is better than the ones sold at restaurants, so neat and precise! That chilli really looks killer hot!

  15. love pot stickers, Wendy! the pleat is indeed neat and beautiful!

  16. love pot stickers, Wendy! the pleat is indeed neat and beautiful!

  17. I always love Goutie. And all those " wan tan" or "dumpling". Must bookmark this recipe! Must have a try one day! But i am thinking of the pleating work...a bit makan masa!!! hehehe...Thanks for sharing Wendy! :)

  18. I m going to bookmark this recipe and going to try this out. my favourite and have tried few times but couldn't the dough right. Thanks Wendy !

  19. how beautifully you explained specially pleating.... i never get it right.... thank you... think to make today itself....

  20. Wendy, one of my favourites 'Guotieh'. Like it. Not all Dim Sum outlets have them. So must make ourselves esp. the wrapper skin.

  21. Wendy, I like your detailed step-by-step here. Usually will buy from outside, but seeing your entry makes me want to make them myself. Your wrapping technique looks simple, but I won't know how I fair until I get my fingers on it.... I'll get the karipap mould to standby, if worst come :p

  22. So beautiful & neatly wrapped up guotie, thanks for sharing the step-by-step pictures with us. Look easy, but I don't think I can wrap it up without the filling burst out hehehehe :)

  23. Yummy! I love jiaozi with chives! And you wrapped them so neatly and nicely! I still cannot perfect the skill of wrapping in this manner. My jiaozi always go out of shape, ha ha.. Thanks for the pics, will definitely help me the next time round

  24. Oh nice! Love the detail step by step on the pleating. ;) will try this out next time.

  25. I love this, Wendy. Have not make it my own, but eat quite a lot when dining out. The dipping sauce used to be ginger strips with black vinegar and the fillings used to be minced pork.

  26. Sharon,
    If you got the dough right, the rest isn't so hard. Do it slowly, to pass time, LOL.

    hope u like this

    bee bee loh,
    Wantan wrapper is far too thin, and the mouthfeel is not the same.
    buy gyoza wrapper instead.

    Ooo.. I never tried eating any vegetarian version before.

    If thick hoh, eat when warm still ok, but not when cold. Can throw die dog.

    thanks for the suggestion.

    Ur aunt is very resourceful!
    I'm not an expert in pau pleating. I just simply gather and pinch them together. Like how u see in my pumpkin bun post.

  27. Jaques,
    Friends' moms are the best teachers. Try praising them a bit then.. woah, sure teach one, LOL.

    Yes, the actual pleating is from one end to the other, but that is difficult la, this way is easier, my way, hahaha.

    My friend's mom has localized oredi, LOL.

    Phong Hong,
    then i wish the rajin fairy will be with u :)
    Rajin selalu ok,

    Non stick paper is one of my fav kitchen items, kekeke.

    I love the chilli, LOL. I find it hard to eat w/o that, so used to having this with that particular chilli.

    Ah Tze,

    then u will love this week!

    cynmaine's mom,
    I wonder if previously you rested the dough?
    The resting period is very critical.

  28. Heera,
    oh my! I must see urs!
    Pls post into FB. I want to see!

    Oh, this is served in dimsum places?
    I never see before, kekeke. Maybe not here.

    LOL, yameh? No la

    So cha meh? No need la karipap mould.
    You can do it!

    Cannot be greedy.
    You can see that my guotie are rather loose.

    LOL, I played cheat by starting from the center.

    sure, let me see them hoh.

    Little Inbox,
    Hehe.. I think jiaozi is very versatile and can be filled with anything.
    I am replicating Mrs Loh's version that I grew up eating.

  29. You are such an angel for sharing those steps on how to pleat the wrapper. My family and I love to eat this pot stickers.

  30. Very beautifully done dumplings. Thanks for showing the step by step folding method. Very informative post. Love it.

  31. ho leng!i've seen a few dumplings recently and feel like making then all!!rolling them into circles also not easy for me but really, very keen to make them.

  32. Looking at them at this time is makes me hungry ! Thanks for the step by step tutuorial. I shall make these for my Piggies when they come back. Eat this with the ginger and black vinegar would be nice ...slurrp!

  33. Wow, this is really v well done!! :) I cant help but drooling at every pic of your guo tie.

  34. I am very awed by your pot stickers. They look so professional. Thank you for the pic by pic tutorial. They are very helpful tips.

  35. another lovely recipe... since me and hubby big fan of chives, I m gonna make this one weekend! =)

  36. I tried to make Guotie with another recipe last week. Had a hard time rolling out the skin swee swee. My big mistake was to flour them and stack them up. By the time I finished rolling the last piece, those stacked up pieces stuck together. :( I was so sweaty and tired by then, so I got my hubby to run down to the supermarket to get the Sui Jiao Skin to wrap the fillings.

    What a lousy day to take leave and play in the kitchen. ;(


  37. Thx for sharing tis...but I can't wrap like yours...mine 1 look ugly...but the taste are ok....y like tat??

  38. 微微恩,
    wrapping is a skill.
    practice more :)

  39. how long do you hv to knead the dough?when will you know if it is done?thanks in advance!

  40. Anonymous (pls leave a name)
    Just knead until the dough is no longer sticking to the hands and looks rather smooth,
    After the 1 hour of resting, it will look even smoother. It's not easy if you manually knead it.

  41. Great step by step photos! I have so far only tried to wrap using commercial gyoza skins... tried to make my own skin once and it turned out too thick... Bo Gang Hu!

  42. Hi Wendy,

    Thanks v much for the fotos and step-by-step instructions. I have not made pot stickers before, but I am gonna try your recipe, seems not too difficult from the fotos ;p I am just wondering, I bought some gyoza skin from chinatown, is it the same, can I use it?

    Miss B

  43. Miss B,
    I myself have never tried using gyoza skins, but you can try. From what I ate at Japanese restaurants, the mouthfeel is almost the same, except that it's thinner.

  44. yummy mummy that's great thanks fro sharing the it very much going to share this page thumbs up

  45. I have tried this and is nice but the shape is like curry puff shape and all uneven shape.
    Thanks for sharing.



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