Pot Stickers are plump Chinese dumplings that are “steam fried” and served as a starter.
Small dumplings are made by surrounding small amounts of ground meat with Pot Sticker Wrappers. The seams of the dumpling are then sealed tightly with water. Some people advise to seal with an egg wash, or water and cornstarch, but water is all that is really necessary.
The dumplings are lightly fried, then a small amount of water is added to the same pan to finish cooking them with steam.
When done, the bottom should be lightly crusty but not tough, and the dough on top should be golden. The dough isn’t cooked until it is mooshy, though it should have a little bit of bite to it.
What distinguishes Pot Stickers most from other Chinese dumplings is their cooking method of “steam frying” .
Use a non-stick frying pan. Start heating in it a few tablespoons of oil over medium heat. When the oil is quite warm but not hot, add the dumplings (fold side facing up). Let the dumplings and oil continue to heat a minute or two more until the oil is starting to sizzle. At that point, add enough water to the pan so that the water comes half-way up the dumplings (use boiling water if you can). Cover the pan and cook for 15 minutes.
When the water has evaporated, and the pan starts to sizzle again, check the dumplings to see that the top edges of the folds are cooked. If they are not, add a bit more water, re-cover and cook a bit more until the water is used up.
When the dumplings are cooked, remove the lid. Cook further till all water is gone from the bottom of the pan and the dumplings are starting to brown on the bottom. Remove from heat and serve with a dipping sauce.
To freeze, freeze separately on a baking sheet or plate, then when frozen, bundle together in a tightly-sealed bag and freeze.
Guo Tie is the Cantonese name. “Guo” (pronounced “wok”) means “pot”; “tie” means to stick to something.