Guo Tie with Ponzu

Northern Chinese potstickers: long, open-ended pork and napa cabbage dumplings pan-fried until the bottoms are deeply crisp, served with a bright citrus ponzu for dipping.

Pairings

Cyberpunk Izakaya Night pairing: Chrome Mule.

Notes

Freeze uncooked dumplings on a tray for 1 hour, then bag them. Cook from frozen, adding 1–2 minutes to steaming time.

RECIPE CARD

Guo Tie with Ponzu

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Ingredients

1 lb Ground pork
2 cups Finely shredded napa cabbage
3 Green onions, finely sliced
1 Tbsp Fresh ginger, grated
2 cloves Garlic, grated
1½ Tbsp Soy sauce
1 Tbsp Sake or Shaoxing wine
1 tsp Sesame oil
1 tsp Sugar
30–36 Round dumpling wrappers
2 Tbsp Neutral oil
½ cup Water

Ponzu dipping sauce

¼ cup Ponzu
1 tsp Chili crisp (optional)
1 Green onion, thinly sliced

Instructions

Salt cabbage lightly and let stand 10 minutes. Squeeze out excess water.
Mix pork, cabbage, scallion, ginger, garlic, soy, sake, sesame oil and sugar until sticky and cohesive.
Place about 1 tablespoon filling in a line down the center of each wrapper. Wet the edge, then pinch the wrapper closed just in the middle, leaving both ends open so the dumpling looks like a little log. Keep covered while working.
Heat oil in a nonstick skillet over medium-high. Arrange the guo tie side by side, seam up, touching, and cook 2 minutes.
Add water, cover immediately, and steam 5–6 minutes. Remove lid and cook until the water is gone and the bottoms are crisp and golden.
Stir ponzu, chili crisp and green onion together and serve alongside for dipping.

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