page_title: Jiaozi
section_title: Guotie
hierarchical_section_title: Jiaozi / Variations / Guotie
context_page_description: Jiaozi are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major dishes eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of East Asia and in the Western World.
  Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled, steamed or pan-fried and are traditionally served with a black vinegar and sesame oil dip. They can also be served with soup.
context_section_description: Guotie (Chinese: 鍋貼; pinyin: guōtiē; lit.: 'pot stick') is pan-fried jiaozi, also known as potstickers (a direct character translation) or 'panstickers' in North America, or yaki-gyōza (焼き餃子, lit. “pan-fried jiaozi”) in Japan. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese cuisine. This dish is sometimes served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.
  Guotie are shallow-fried in a wok (Chinese: 镬; pinyin: huò). A small quantity of water is added and the wok is covered. While the base of the dumplings is fried, the upper part is steamed and this gives a texture contrast typical of Chinese cuisine.
  An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan.
  Exactly the same dumpling is boiled in plenty of water to make jiaozi and both are eaten with a dipping sauce or chilli paste.
  Three or five folds are made on one side of the round wrapper that is rolled so that the edges are thinner than the middle. This gives the base a large surface area that helps to give the dumpling stability to stand up in the pan.
  The Chinese method of preparing the dough is to pour boiling water onto the flour and letting stand for five minutes and then adding a small quantity of cold water. This helps to activate the gluten in the dough.
  Other names for guotie:
  Peking ravioli – In Boston, guotie are known as "Peking ravioli", a name first coined at the Joyce Chen Restaurant in Cambridge, Massachusetts, in 1958.
  Wor tip (Cantonese Jyutping: wo1 tip3) is the Cantonese reading of the same Chinese characters that in Mandarin is read as guōtiē'
caption: A plate of potstickers (guotie) and dipping sauce
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