Shanghai-Style Pan-Fried Dumplings (Guotie)

Name: Shanghai-Style Pan-Fried Dumplings (Guotie)
Total time: 45 min
Yield: 4 servings
Cuisine: Jiangsu-Zhejiang
Ingredients: ground pork (20% fat); Napa cabbage, finely chopped & salted; ginger, minced; light soy sauce; sesame oil

上海锅贴 · shàng hǎi guō tiē

家庭快手版 · Home version: Family version uses less oil and a gentler fry—crisp bottom, tender top, no deep-frying. Restaurant versions often use more oil and higher heat for dramatic browning.

My aunt in Yangpu District made these every Sunday morning while I watched from the kitchen stool—she’d press each dumpling flat with her palm before sliding them into the wok, saying, 'The secret is the water-steam lock: just enough to cook the filling, not drown it.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More dumplings & buns →Quick & Easy Comfort Food

Ingredients

ground pork (20% fat)猪肉馅（肥瘦比2:8）🛒 local300 g
Napa cabbage, finely chopped & salted大白菜，切碎后加盐挤水🛒 local200 g
ginger, minced生姜末🛒 local15 g
light soy sauce生抽🏮 asian15 ml
sesame oil芝麻油🏮 asian5 ml

ground pork (20% fat): Ask butcher for fresh ground pork with ~20% fat; lean-only dries out

Napa cabbage, finely chopped & salted: Salt 1 tsp per 200g, wait 5 min, then squeeze *hard* to remove all water

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Instructions

1In a bowl, combine pork, squeezed cabbage, ginger, light soy sauce, and sesame oil. Mix vigorously in one direction for 2 minutes until sticky and cohesive.
同向搅打上劲
2Place 1 tbsp filling onto a round dumpling wrapper (10 cm diameter). Pleat and seal tightly into a half-moon shape. Press gently to flatten base—this ensures even contact with pan.
按压底部摊平
3Heat 15 ml neutral oil (e.g., canola) in a heavy-bottomed nonstick or cast-iron skillet over medium heat until shimmering but not smoking.
油面微漾
4Arrange dumplings in single layer, seam-side up. Fry 2–3 minutes until golden brown on bottom.
褶边朝上，煎至底脆
🔍 Look for Medium heat 2–3 分钟 · 2–3 minutes
Visual: 边缘泛浅金，饺子边沿出现细密气泡Bottom edges turn pale gold with fine bubbles rising at edges
You know it's right when: 滋滋声略减，表明脆底初成Sizzling sound drops slightly as crust forms
5Pour in 120 ml cold water (just enough to reach ⅓ up dumpling height). Immediately cover and steam 6 minutes. Uncover, cook uncovered 2 more minutes until water fully evaporates and bottom re-crisps.
淋水焖蒸，再开盖收干
🔍 Look for Medium-low 盖盖焖6分钟 + 开盖煎2分钟 · 6 minutes covered + 2 minutes uncovered
Visual: 盖下蒸汽浓白；最后2分钟可见水位明显下降Steam billows thickly under lid; water level visibly drops during last 2 minutes
You know it's right when: 嘶嘶声停止，锅面重新显干Hissing stops and pan surface looks dry again

Tips

· Use dumpling wrappers labeled 'guotie' or 'pan-fry'—they’re thicker and less prone to tearing.
· Never skip squeezing cabbage: excess water causes steaming instead of crisping.
· For best results, serve immediately—crisp bottom softens within 5 minutes.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library