Pot Stickers (Guo Tieh)

January 09, 2018

This isn’t a recipe as much as a way to document the precise cooking method I use for steam/frying frozen dumplings. Getting the right balance of crispiness and chewiness in a dumping requires some practice. The method I was taught to use is to first pan fry the frozen dumplings on a very high heat- the high heat will crisp the outside and prevent the frozen dumpling skin from melting gradually and ripping in the pan.

In New York City, I like to buy my dumplings at Lanzhou Hand Pulled Noodles in Chinatown, or at Fu Zhou dumplings in the Lower East Side.

  • 6 servings
  • 10 mins
  • 20 mins
  • 30 mins
  • Ingredients

    • 10 Pork and cabbage dumplings, frozen
    • 1 tablespoon soy sauce
    • 1 tablespoon chili sauce
    • 1 tablespoon corn oil



    1. Heat the oil in a cast iron skillet on high heat until it reaches the smoke point. Add the frozen dumplings directly from the freezer into the pan.
    2. Sear the bottom of the dumplings for 2 minutes, and then turn the heat down to medium and add 1 cup of water. Cover the pan and let the dumplings steam for 10 minutes.
    3. After 10 minutes remove the lid and let the remaining liquid evaporate on low heat. Use a thin metal spatula to lift the dumplings off the pan hopefully without the eponymous sticking.
    4. Serve the dumplings with a mixture of soy sauce and garlic chili sauce for dipping.

      Written by Will Chiong who lives and works in New York building useful things.