Guotie (锅贴)

A blend of crispy, tender texture with rich cultural heritage

Guotie, which translates to pan stick, is a traditional Chinese dumpling believed to have originated during the Eastern Han dynasty. First crafted by Chinese physician Zhang Zhongjing, these dumplings were originally boiled and shaped to resemble ancient Chinese ingotssymbolizing prosperity and good fortune.

The Evolution from Boiled Dumpling to Pan-Fried Delight

It wasnt until the Song dynasty that the technique of pan-frying dumplings emerged. Leftover boiled dumplings were reimagined by searing them in a hot pan until crispy on the bottom, then steaming them to cook throughresulting in what we now call Guotie.

Art Meets Technique in Every Fold

Creating Guotie requires precision: the dough must be thin yet elastic, the filling seasoned just right, and the cooking method must strike a balance between searing and steaming. This dual technique produces a dumpling with a crispy base and tender topa beloved texture contrast.

Regional Styles and Global Influence

Each region in China puts its own spin on Guotie. Beijings version is slightly curved, Tianjins is more delicate, and Shandongs is bigger and meatier. Globally, Guotie influenced Japans Gyoza, Koreas Mandu, and various fusion dumplings around the world.

Modern Takes for a Changing World

From plant-based fillings to adventurous ingredients like truffle oil and curry, modern Guotie continues to evolve while staying true to its rootsan iconic dish that connects generations and cultures through taste and tradition.