Beef Potstickers (Niu Rou Guo Tie)

Instructions

1. 1Mince the cabbage, salt it lightly, rest 10 minutes and squeeze dry. Mince the onion and squeeze it too — both must be dry.

   处理白菜洋葱

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 白菜塌缩变暗；洋葱呈半透明，按压时不再渗水Cabbage has collapsed and dulled; the onion is translucent and no longer weeping liquid when pressed

   You know it's right when: Both squeezed in a towel come away barely damp

2. 2Combine beef, soy sauce, wine, ginger, garlic, white pepper and cornstarch. Stir in one direction 3 minutes, then beat in 60 ml cold water a spoonful at a time.

   打水馅

   🔍 Look for 6 分钟 · 6 minutes

   Visual: 肉馅由松散变为油亮含水的糊状，能挂在碗上并有拍打感Meat turns from crumbly to a glossy, hydrated paste that clings and slaps against the bowl

   You know it's right when: Lift the spoon and the paste falls in a slow ribbon

3. 3Fold in the onion, cabbage and sesame oil, then chill 15 minutes so the filling firms up for wrapping.

   拌馅冷藏

   🔍 Look for 3分钟 + 冷藏15分钟 · 3 minutes + 15 minutes chilling

   Visual: 馅料抱团、呈哑光带油，能看到浅色的洋葱与白菜粒；碗底不积汁Filling is cohesive and matte-glossy with visible pale onion and cabbage flecks; no liquid pools

   You know it's right when: A spoonful holds a firm peak

4. 4Place 1 tbsp filling in each wrapper, wet the edge and pleat closed, leaving the ends open in the classic guotie shape. Flatten the base slightly.

   包锅贴

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 锅贴呈长条形，底面平整，两端开口，顶部有捏褶的脊Potstickers are elongated with a flat base, an open seam at both ends and a pleated top ridge

   You know it's right when: 能以平底竖立不倒They stand upright on their flat base without tipping

   Leave the ends open. That is the guotie shape, and it lets steam escape instead of splitting the wrapper.

5. 5Heat 2 tbsp oil in a heavy non-stick skillet over medium-high. Arrange the potstickers flat-side down and fry 2 minutes, then pour in 150 ml water, cover immediately and steam 8 minutes.

   煎后加水焖

   🔍 Look for Medium-high 煎2分钟 + 焖8分钟 · 2 minutes fry + 8 minutes steam

   Visual: 煎后底面呈浅金色；焖蒸后顶部变半透明并微微鼓起，锅中水分基本收干After frying, the bases are pale gold; after steaming, the tops have gone translucent and slightly swollen while the water is nearly gone

   You know it's right when: 最后的水分蒸发时，声音由柔和的滋滋声转为清脆干燥的爆响The sizzle changes from a soft hiss to a sharp, dry crackle as the last water evaporates

6. 6Uncover, drizzle the remaining oil around the edges, and fry 2 more minutes until the base is deep golden and lacy. Invert onto a plate.

   收干起脆

   🔍 Look for Medium-high 2 分钟 · 2 minutes

   Visual: 底面连成一片金褐色蕾丝脆壳；顶部柔软半透明，馅心已熟透定型The base is one connected golden-brown lace sheet; the tops are soft and translucent and the filling is set

   You know it's right when: 倒扣时锅贴能整片脱离锅底The potstickers release from the pan as a single piece when inverted