How to Wrap a Guo Tie

Guo tie, folded properly, make an attractive and delicious dish.

Guo tie, better known as pot-stickers in America, are Chinese dumplings that not only taste great, but also have a distinctive look thanks to their wonton wrappers. To make guo tie, you will not only need a recipe, but you will also have to know how to wrap the wontons. With practice, you can learn how to wrap an authentic guo tie dumpling to make this treat as attractive as it is delicious.

Things You'll Need

• 2 eggs
• Dumpling filling
• Round wonton wrappers
• 1/2 lb. ground pork
• 1/2 Chinese cabbage
• 1 green onion, coarsely chopped
• 2 1-inch slices fresh ginger
• 2 water chestnuts, chopped
• 1 tsp. salt
• 1/2 tsp. granulated sugar
• 1 pinch white pepper
• 1 tsp. sesame oil

Instructions

1. Mix the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar, white pepper and sesame oil to create the filling for the guo tie.

2. Beat the eggs until they take a light yellow color and have a uniform consistency. This should take about thirty seconds, depending on how forcefully you beat the eggs.

3. Scoop a small amount of filling into the center of the wonton wrapper. You should ideally cover only one third of the wonton and leave the other two thirds bare so that you can easily wrap the wonton once it is filled.

4. Brush the open area of the wonton with the beaten eggs. Use a pastry brush or small spatula to do this, but if you don't have either of these tools handy, you can use your fingers.

5. Gently grip two points which are close to each other on the edge of the wonton with your thumbs and forefingers.

6. Fold the edge in your left hand underneath the edge in your right hand and gently pinch the fold together.

7. Make two more folds next to the first fold so that one half of the wonton's edge is folded and one half is smooth.

8. Fold the smooth half over the filling and onto the folded edge.

9. Gently press the wrapper closed to seal the edges together. Your dumplings are now ready to fry.

References

• Appetite for China: Guide to Wrapping and Pan-frying Dumplings
• RecipeSource: Pot Stickers Filling