Dumplings are among the most convenient of Chinese fast foods, they are a large family of delicacies that vary greatly in flavor, shape and technique across the country. The English word dumpling is used for a very large category of dishes, not just the traditional jiaozi but also wonton, small buns and rice balls. It's the concept of stuffing savory or sweet filling in a flour wrapper, which can be made with wheat flour, rice flour or glutinous rice flour.
Dumplings are a full-nutrition food with a great proportion of carbohydrates, fiber (from the vegetables) as well as protein and fat from the meat or egg. Dumplings can be cooked in minutes and are a perfect meal when you are in a rush. There are two main ways to cook dumplings. One is to boil in hot water until the filling is fully cooked and the dumplings float to the surface, the other is to pan-fry the dumplings for a much richer flavor and crispy-meets-soft contrast with the wrapper and filling.
Pan-fried dumplings are said to have emerged in the Song Dynasty (960-1279) as a folk snack. The dumplings used for pan-frying are usually the classic triangle-shaped jiaozi with a broader bottom and sealed top, and there can be variations as well.
The basic technique to make guotie, meaning stick to the pan (or potsticker in English), is to pan-fry the bottom of the dumplings until they are crispy and golden. Then splash water to cover at least half the height of the dumplings and cover with a lid. The steam created by the heat will cook the upper part of the dumplings, while the bottom remains crunchy after the water evaporates.
The key in making guotie at home is to remove the pan from heat immediately after the moisture is gone. The dumplings can quickly become badly burned because of the high heat.
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