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Beijing guotie

Beijing guotie

This recipe is by Chinese-American chef Ken Hom, who says that guotie are often eaten during Lunar New Year celebrations.

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  • Makes18
  • CourseSnack
  • Prepare1 hr 30 mins
  • Cook35 mins
  • Total time2 hrs 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 140g plain flour, plus extra for dusting
  • 2 tbsp groundnut or peanut oil
  • 1 tbsp Chinese rice vinegar
  • 1 tbsp chilli oil
  • 1 tbsp light soy sauce

For the stuffing

  • 110g pork mince
  • 85g Chinese leaf, finely chopped
  • 5g fresh root ginger, finely chopped
  • ½ tbsp Shaoxing rice wine or sherry
  • ½ tbsp dark soy sauce
  • ½ tsp light soy sauce
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 salad onion, finely chopped
  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • 1 tbsp chicken stock or water


  1. First make the dough. Put the flour in a large bowl; gradually stir in 125ml just-boiled water, mixing it all the while with a fork or chopsticks until most of the water is incorporated. Add a little more if it seems dry. Remove the mixture from the bowl and knead with your hands, dusting with a little flour if it is sticky. Continue until it is smooth (about 8 minutes). Return the dough to the bowl, cover with a clean, damp tea towel and set aside to rest for about 20 minutes. Meanwhile, in a large bowl, mix the stuffing ingredients together thoroughly.

  2. Once rested, knead the dough on a lightly floured surface for about 5 minutes, again dusting with a little flour if it is sticky. Once the dough is smooth, roll it into a log about 23cm long and about 2.5cm in diameter. Cut the roll into 18 equal segments with a sharp knife.

  3. Roll each of the dough segments into a small ball between your hands. Then use a rolling pin to roll each ball into a small, round, flat ‘pancake’ about 6cm in diameter. Arrange the round skins on a lightly floured tray and cover them with a clean, damp tea towel to keep them from drying out until you are ready to use them.

  4. Put 1 heaped tsp filling in the centre of a ‘pancake’ then fold in half. Moisten the edges with water and fold the two sides of the pancake together, pinching together at the top with your fingers. Pleat around the edge on one side, pinching to seal well. Transfer the finished dumpling to a floured tray and keep covered until you have stuffed them all in this way.

  5. Heat a large frying pan (preferably non-stick) over a high heat until hot; add 1 tbsp oil. Put the dumplings flat-side down in the pan (you may need to cook them in 2 batches). Turn down the heat; cook for about 2 minutes until lightly browned. Add 75ml water to each batch, cover the pan tightly with a lid or foil and cook for about 12 minutes or until most of the liquid is absorbed. Uncover the pan and continue to cook for a further 2 minutes. Remove the dumplings and serve. They should be cooked through with no pink meat remaining.

  6. Provide each person with three small bowls each containing some Chinese rice vinegar, chilli oil and light soy sauce respectively. The idea is for everyone to concoct their own dipping sauce by mixing these three ingredients exactly to their taste.


Typical values per item when made using specific products in recipe


304kJ/ 73kcals



Saturated Fat












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