Ingredients for Pork Pot Sticker Recipe

To make these pork pot stickers – or guotie as we call them back home – you need to prepare the stuffing and the skin. Because I didn’t want to go through the trouble of making my own dumpling skin, I went to the Chinese shop next door to get ready-made ones. It took me around 2 hours to unfreeze them so plan ahead if you’re going this route.

If you want the full homemade experience, you can make your own pot sticker dough. It’s fairly simple and will elevate your pot stickers.

For stuffing, I chose minced pork. You can replace it with minced chicken, or lamb. If you’re vegan, you could use firm tofu instead. My daughter won’t eat eggplant on its own due to its texture, but she seems to be ok if I cook it as part of the stuffing when making Baozi (steamed bun) or dumplings.

Here’s the full ingredients list I used for this recipe:

• 1 x pack of frozen dumpling skin (pre-defrosted)
• 250g minced pork (replace this with other minced meat or firm tofu)
• 2 x spring onions
• 1 x eggplant
• 6g fresh ginger
• 180g peeled raw prawn
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce/vegan oyster sauce
• 1 teaspoon sugar
• 1 tablespoon corn flour

Got your ingredients assembled? Great! Now, let’s get to prepping and cooking.

How to Make This Pork Pot Sticker Recipe

You only need to go through four main phases to turn the above ingredients into delectable pork pot stickers.

• Prep the Filling:
  • Shred 1 eggplant, salt, and drain for 10 mins.
  • Finely chop 2 spring onions and 6g fresh ginger.
  • Mix minced pork (or alternative), ginger, spring onion, squeezed eggplant, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and salt.
• Assemble Pot Stickers:
  • Place a piece of dumpling skin in your hand.
  • Add ⅔ tbsp of filling and top with a raw prawn.
  • Wet edges and press to seal.
• Cook Pot Stickers:
  • Dissolve 1 tbsp corn flour in 10 tbsp water.
  • Heat oil in a pan and place pot stickers.
  • Brown on medium heat, then add corn flour mix.
  • Cover and steam for 7-10 mins.
• Serve:
  • Garnish with green onion and sesame seeds.
  • Accompany with sweet chili sauce or hot sauce.

Sweet chili sauce is what we typically eat these with but I like a whole lot of spice. If you’re a fan of hot sauce and can stand a good amount of heat, try Gekikara from 3D Spice. It comes with 3-layered wrapping and a super cool design. The unique spice blend and sour flavors infused with two of the world’s hottest chili peppers, perfectly complement guotie. Crack open a cold beer and you’ve got the best version of comfort food for a movie or game night.

Enjoy! (请慢用 qǐng màn yòng)

Fancy Other Dumpling Recipes

If you’re looking for a different kind of dumpling recipe, check out a few of my other recipes:

• Pork and Fennel Dumplings: For those who adore the anise-like flavor of fennel, these dumplings offer a unique twist on the classic pork filling.
• Chinese Steamed Dumplings: Light and delicate, these steamed beauties are perfect for health-conscious foodies without compromising on the rich taste of traditional pork dumplings.
• Pork Sheng Jian Bao: A Shanghai favorite, these pan-fried buns with juicy pork filling are a delightful combination of soft and crispy textures.

Easy Pork Pot Sticker Recipe

Recipe by LinCourse: DumplingsCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 1 x pack of frozen dumpling skin (pre-defrosted)

• 250g minced pork (replace this with other minced meat or firm tofu)

• 2 x spring onions

• 1 x eggplant

• 6g fresh ginger

• 180g peeled raw prawn

• 1 tablespoon light soy sauce

• 1 tablespoon oyster sauce/vegan oyster sauce

• 1 teaspoon sugar

• 1 tablespoon corn flour

Directions

• Shred the eggplant and spread some salt over it, set it aside for 10 mins, wash the salt off and squeeze, and drain the eggplant well until dry.
• Cut the spring onion and fresh ginger to small chunks and blend them well (or chop them into very tiny bits).
• Put your minced meat (or Tofu) together with ginger, spring onion mix, add eggplant, 1 tbs light soy sauce, 1tbs oyster sauce (vegan oyster sauce), 1 tsp sugar, and salt to taste.
• Blend all ingredients well in your blender/mixer, or hand bland to make sure everything is mixed well.
• Grab one piece of the dumpling skin, place it on your hand, scoop ⅔ tbs of the stuffing, and place it in the middle of the dumpling skin.
• Place a raw prawn on top, put some water on your finger, and press the two ends firmly to close the side.
• Mix 1 tbsp of corn flour with 10 tbs of fresh water, mix well.
• Heat up your cooking pan, add a little vegetable oil, and spread it well in the pan.
• Let the oil warm up, gently place your pot stickers into the pan, careful not to burn your hand.
• Lower your heat to medium, give it 1 or 2 minutes until the bottom of your guotie is nicely browned.
• Take your corn flour and water mix, mix it again, and add it to the cooking pan, half of your Guotie should be bathed in the mix.
• Cover with lid and steam for 7-10 mins with medium or medium-low heat until it dries up (keep checking through the lid, make sure it is not burned).
• You should see the bottom of the guotie form a nice and crispy brown layer, make sure to double check your food is thoroughly cooked.
• Garnish with some green onion and sesame seeds (optional)
• Serve with sweet chili sauce or hot sauce!

The post Easy Pork Pot Sticker Recipe Crispy Dumplings appeared first on Lin's Chinese Kitchen.

I have to admit it was a bit of a shock when I first discovered that only fennel root was commonly sold in local shops here in the UK but not the stalks and fronds. If you happen to have the whole plant, don’t rush to throw away the upper part of this vegetable, as there are many ways to make good use of the stalks and fronds.

In this recipe, I will share with you my favourite dumpling stuffing mix with fennel stalks, fronds, and minced pork.

Making Chinese Dumplings

The first couple of times it may seem challenging to make the dumplings. But after a few tries, you will get the hang of it and soon realize how easy it is to make and how versatile this dish can be as well as your life easy feeding a big family.

One of the most important parts of dumplings is the dumpling skin/dumpling wrapper. You could easily purchase them from your local Chinese shop. Or, you could try our handmade dumpling wrappers recipe to make fresh dumpling skins at home! If you are making the dumpling skins at home, my suggestion is to work on your stuffing while your dough is resting. This will greatly reduce your overall cooking time.

Fennel Stalks and Fronds Dumplings Recipe

Recipe by LinCourse: DumplingsCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

This recipe shows you how to make delicious and healthy Chinese pork dumplings with fennel stalks and fronds.

Ingredients

• Fennel stalks and fronds 270g

• Minced pork 500g

• Spring onion 11g

• Fresh ginger 5g

• Fresh garlic 8g

• Bay leaf 1 piece

• Star anise 1

• Sichuan peppercorn powder 3 shakes

• Oyster sauce 1 tbsp

• Sugar 1 tsp

• Chinese cooking wine ¼ tsp

• Light soy sauce ½ tbsp

• Sesame oil ½ tbsp

• Salt to taste

• Dumpling skin (store-bought or handmade)

Directions

• Finely chop 11g spring onion, 5g fresh ginger, 8g fresh garlic, set them aside.
• Wash and drain your fresh fennel stalks and fronds, finely chop them, set them aside.
• Add 2 tbsp of vegetable oil into a saucepan, and heat up the oil using medium heat.
• Add 1 piece of bay leaf, 1 piece of star anise, 3 shakes of Sichuan peppercorn powder, cook until the bay leaf is nicely browned. Turn off the stove.
• Add your finely chopped spring onion, fresh ginger, and garlic mix to the hot oil and mix quickly to release the aroma. Pick the bay leaf and star anise out, leaving the rest to cool on the side.
• Add 1 tbsp oyster sauce, 1 tsp sugar, ¼ of Chinese cooking wine, ½ tbsp of light soy sauce and ½ tbsp sesame oil into your minced pork, mix well.
• Add the cooled oil mix to your minced pork and mix well.
• Add your finely chopped fennel stalks and fronds into your minced pork mix, use your hand or your kitchen aid until the stuffing is well mixed.
• Take 1 piece of dumpling skin/wrapper, put a tsp of stuffing in the middle of the dumpling skin.
• Take the top edge and bottom edge and push them together, I don’t usually use water for this, but if your dumpling skin is store-bought and hard to stick together, you could try using some water to get the job done.
• Fold the sides with one of your hands, while the other hand holding your dumpling.
• I usually start boiling water when I start to fold the dumplings, with my big cooking pot, I could usually boil 10-15 dumplings in one go.
• Normally when you see the dumplings are floating, that means they are ready. I roughly boiled them for 6-7 mins before plating them.
• Serve.

How to Serve Chinese Dumplings

The traditional way to serve dumplings is with Chinese dark rice vinegar and chili oil. Garlic is also great when eating dumplings, you could try mince a few cloves and soak the garlic in your dark vinegar. If your dumpling is not salty enough, you could add some light soy sauce to your dipping sauce.

Variations

We hope you have enjoyed our fennel stalks and frond dumpling recipe. If you are not a fan of pork, you could easily replace the minced pork with scrambled eggs. Fennel fronds and scrambled eggs’ taste go very well together. 请慢用（qǐng màn yòng )!

Try It Yourself!

And there you have it! This is how you can make pork and fennel Chinese dumplings. Give it a go and show us your creations on Instagram by tagging us at @linschinesekitchen.

The post Pork and Fennel Stalks & Fronds Dumplings Recipe appeared first on Lin's Chinese Kitchen.

In this post, I’m going to give you what I consider to be the best Shumai recipe that can be made at home.

What are Shumai Dumplings?

Shumai (烧卖 shāo mài) is a type of traditional Chinese steamed dumpling commonly seen in Cantonese style restaurants. The historic record shows that a local dish of a similar description already existed in the Yuan dynasty, therefore people believe its history can be traced back at least 700 years ago.

Where Does Shumai Come From?

The story of Shumai is quite inspiring. Once upon a time, there was this restaurant. Compare to other restaurants nearby, this one was always quiet, and soon it might face being permanently shutting down. The owner of the restaurant one day looked at all the leftovers from the previous day, decided to mix the rice and meat, stuff them in a dumpling and sell them. However, because the stuffing was too much, he failed to close the dumplings as normally they would have, so instead, he just left them open and steamed them as they were. Without a name for this newly created dish, he told his staff to cook(烧) them and sell (卖) them. Unexpectedly these new dumplings sold out fast and gained a good reputation in the neighbourhood. Since then the name Shumai has been passed down through generations. There are many variations of Shumai in China, from north to south, ranging from vegetable to seafood to different kinds of meat as well as sticky rice (糯米 nuò mǐ) as stuffings.

How are Shumai Made?

In traditional Cantonese cuisine, Shumai are stuffed with either ground pork or shrimp mixed with other ingredients such as ginger, mushrooms, and spring onions. The cool thing about Shumai (and any kind of dumpling, for that matter) is that you can make it your own.

In this post, we are going to make pork, scallop and sticky rice stuffed Shumai together. It is not easy to find Chinese sticky rice (糯米 nuò mǐ) so I replace it with pudding rice, which works just fine.

How to Steam Shumai Without a Steamer?

Let me tell you a little secret: I do not own a steamer! The horror, I know right? Well, not quite. Steamers can be somewhat overrated, especially when you have a more versatile piece of equipment like a big pot. What I do is add enough water to last a few rounds of steaming. Then I use a steaming stand and make sure that the boiling water won’t reach the Shumai. I also cut a baking sheet into squares roughly a bit larger than the bottom of my Shumai to make sure the dough doesn’t stick to the stand. After that, all you need to do is turn on the heat, place the dumplings in once you get a rolling boil, and cover the pot.

Can You Reheat Shumai?

Yes, you can reheat Shumai. I believe the best way is to just steam them using the method I described above. Alternatively, you can lightly fry them, which is a treat in itself. The added crunch gives the dumplings a whole new dimension so I recommend making extra to fry later.

Shumai

Recipe by LinCourse: Dumplings, MainCuisine: Chinese, CantoneseDifficulty: Medium

Servings

4

servings

Prep time

10

hours 

Cooking time

50

minutes

This recipe shows you how to make authentic homemade Cantonese Shumai with a ground pork and rice stuffing.

Ingredients

• Pudding rice ½ cup

• Green peas ¼ cup

• Sweet corn ¼ cup

• 10% fat minced pork 300g

• 10 dried Chinese shiitake mushrooms (香菇 xiāng gū)

• 1 purple onion

• 1 green bell pepper

• 3 spring onions

• 2 medium-sized carrots

• 5 cloves of garlic

• Scallops 50g

• Wangshouyi 13 spices ¼ tsp

• Light soy 1 tbsp

• Dark soy 1 tbsp

• Oyster sauce ½ tbsp

• Sugar 1 tsp

• Purple cabbage leaves x 5

• 3 tsp white vinegar

• Plain flour 240g

• Corn starch 120g

• Salt ¼ tsp

Directions

• Prepare the dough
• Boil 5 pieces of purple cabbage leaves in a cooking pot.
• Use a hand blender to blend and filter the juice (now it is dark purple).
• Add 3 tsp white vinegar into the juice, stir and wait for it to turn pink. Set it aside to cool.
• Mix 240g plain flour, 120g corn starch, ¼ tsp salt in a container.
• Divide the flour mix into two containers, each one should be around 180g.
• Pour 80-90g water into one of the flour mix, stir and knead. Pour 80-90g cooled pink cabbage juice into the other flour mix, stir and knead.
• Cover both doughs with a film and let them rest for 30 mins.
• Prepare the stuffing
• Soak 1/2 cup pudding rice in fresh water overnight.
• Soak 10 dried Chinese shiitake mushrooms in fresh water for 1 hour. Wash thoroughly before soaking.
• Peel the carrots and squeeze the mushrooms dry. Cut the mushrooms, bell pepper and carrots into small cubes, then place them in a bowl with green peas and sweet corns. Save the juice from the shiitake mushrooms for later use, because we don’t want all that flavour to go to waste.
• Finely blend the purple onion and 5 cloves of garlic.
• Finely blend the scallops.
• Stir fry the finely blended onion and garlic with a tsp of vegetable oil until softened.
• Add minced pork with blended scallops.
• Add 1 tbsp light soy, 1 tbsp dark soy, ½ tbsp oyster sauce, ¼ tsp Wangshouyi 13 spices and 1 tsp sugar into the mix. Stir fry well until thoroughly cooked. Turn off the stove. Add in the vegetables and mix well.
• Drained the soaked pudding rice, and put them in your slow cooker/rice cooker. Add your cooked and seasoned minced pork and vegetable mix to your rice.
• Pour the saved mushroom juice with fresh water into your slow cooker until the liquid reaches the surface of all the ingredients.
• Mix well and close the lid. Turn on the “rice” option and let it work the magic.
• After it is done. Don’t open the airway immediately to let the steam out. Instead, let it sit for another 10 mins.
• Open the lid, sprinkle some diced spring onion, mix well and let the rice stuffing cool while we prepare the Shumai skin.
• Assemble your Shumai
• Sort the rested dough into a long roll (white) and a larger piece with the same length (pinkish purple).
• Gently wrap the pinkish-purple skin outside the white dough. Roughly 2 cm diameter.
• Cut the long dough into small pieces (1 cm in length).
• Spread flour on top and flatten them.
• Use a rolling pin to roll the mini doughs into dumpling skins.
• Spread more flour between skins to prevent them from sticking to each other.
• After the rice stuffing is cool, spread the stuffing on a piece of skin. Remember to leave some space on the edge.
• Close your hand gently, while using the other hand to squeeze the “neck” of the Shumai. The first two may not come out the way you expected but it is ok. Keep trying and you will get the hang of it.
• After you are done with them, add baking sheets squares underneath each one and place them gently on your steamer or steaming stand (while the water underneath is boiling).
• Cover the lid and let them steam for 5 minutes. Voila!
• You could serve them with Chinese dark vinegar, eat them as they are, or like Yannis, eat them with his favourite sweet chilli sauce One bite is a mouth full of flavours. 您慢用(nín màn yòng)！

Try It Yourself!

And there you have it! You now know how to make authentic Chinese Shumai with ground pork, scallops and sticky rice. Give the recipe a try and let us know how it goes in the comments! We’d love to hear from you. Also, be sure to share your creation on Instagram and tag us @linschinesekitchen.

The post Authentic Shumai (Siu Mai) Chinese Steamed Dumplings Recipe appeared first on Lin's Chinese Kitchen.

Where to try Sheng Jian Bao in Shanghai

If you are looking for a good Sheng Jian Bao restaurant in Shanghai, Xiaoyang Shengjian (小杨生煎 xiǎo yáng shēng jiān) is a widely recognized chain restaurant. They have a newly opened branch located in Shanghai’s central business district – Lujiazui (Lujiazui Huanlu No. 1406, +86 21 5043 5606).

What you need to cook pork Sheng Jian Bao

The ingredients in the photo are all you need to make these delicious pan-fried buns. The prep for this dish is quite long but one bite of the finish product and you’ll know it was worth the effort.

Now, onto the recipe!

Authentic Sheng Jian Bao (Shanghai Pan-Fried Pork Buns) Recipe

Recipe by LinCourse: Dumplings, PorkCuisine: ChineseDifficulty: Medium

Servings

3

servings

Prep time

10

hours 

Cooking time

20

minutes

Sheng jian bao are some of the most delicious buns from Chinese cuisine. This recipe will show you how to make an authentic pork version that’s stunning in both taste and looks.

Ingredients

• Pork skin aspic

• 124g pork skin

• 3 cups of water

• 1 x spring onion

• 5g ginger

• 1 tsp of white vinegar

• Dough

• 250g plain flour

• 1 tsp sugar

• 3g instant yeast

• 100g lukewarm water (30℃)

• 20g lukewarm milk (30℃)

• Stuffing

• 300g minced pork

• A handful of Chinese chive (optional)

• 2 x king oyster mushrooms

• 4g fresh ginger

• 5 cloves of garlic

• ½ tsp sugar

• 2 tsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp oyster sauce

• ¼ tsp sesame oil

• Pinch of salt (if your soy sauce is the reduced salt type, you may need to add a bit more salt)

• 300g pork skin aspic

Directions

• Pork Skin Aspic
• One of the most important elements of Sheng Jian Bao is pork skin aspic, which we need to prepare and let set overnight in the fridge.
• Put the spring onion, pork skin, water, 1tsp of white vinegar, 5g of ginger in a cooking pot, bring it to a boil for 5 mins.
• Carefully take the skin out, let it cool off a little.
• Use a knife to remove any leftover fat on the skin.
• Cut it into small stripes.
• Add 3 cups of fresh water and the pork skin stripes in a pressure cooker, then set it to stew mode.
• After it’s done, take a hand blender to blend the “stew” until no visible big chunks.
• Let it cool completely in a container before putting it into the fridge overnight to set.
• The next day you could see two visible layers in the container.
• Remove the top layer and keep the bottom layer.
• This step is important because this aspic will create a juicy texture for our Sheng Jian Bao.
• On the day you plan to cook Sheng Jian Bao, you need around 1 hour to let the dough rise and rest while mixing all the other ingredients for the stuffing.
• To make the dough
• Mix 250g plain flour, 1 tsp sugar, 3g instant yeast, 100g lukewarm water (30℃), 20g lukewarm milk (30℃) in a big container.
• Knead the dough well and cover it with either a film or a lid, let it rise, and rest for 1 hour in winter, or 30 mins in summer (the dough should visibly raise to 2 times the original size).
• Here you could utilize the time to prepare the stuffing.
• Knead the dough again, to release the air inside the dough.
• Sort it to a long and round shape, then cut it evenly into 14-16 sections.
• Spread more flour on top, further sort the mini doughs into smooth and rough shapes. Each is about 2cm in diameter and 1cm thick.
• Use a rolling pin to flatten the dough. The edge should be thinner than the center.
• To mix the stuffing
• While waiting for your dough to be ready, let’s mix the stuffing first.
• Cut a handful of Chinese chive into small pieces, chop 2 king oyster mushrooms into small chunks, peel 5 cloves of fresh garlic, put them together with 300g minced pork in a blender until well blended and mixed. Put the mix into a big container.
• Add 300g pork skin aspic in the blender, blend until turn into small pieces.
• Mix the pork skin aspic with the meat and vegetable mix and set it aside.
• Make the bao
• Now to make the actual Baozi (Bun). If it is your first time doing it, you may find it a bit intimidating to seal it. The trick for folding, especially if it is your first time is not to put too much stuffing in the center. This way you will have more space to work around. Here is a quick video from Youtube which I think is a good way to learn how to make the pleat.
• After you are done with all the buns, put them in a flat container with folds facing down and cover them with a layer of film. Let them rise again for 1 hour in winter or 30 mins in summer. The well-rested buns should be fluffy and light.
• Heat up a flat pan on low heat with a couple of sprays of vegetable oil.
• Gently place the well-rested buns in the pan and cover with a lid, let it fry on low heat for 3-5 mins, check to make sure the bottom is not burnt.
• Increase the heat to medium, then add a cup of water and cover with a lid. Let the buns steam until the water is completely dry, reduce the heat if needed to avoid overcooking.
• Switch off the heat and let the buns sit in the pan until it cools off a little (If you take them out right away, they may not be able to hold the puffy shape).
• Open the lid and garnish, usually we use black sesame seeds and finely chopped spring onions.
• In China, we usually dip Sheng Jian Bao in dark vinegar, but Yanni loves them with sweet chili sauce Enjoy, 请慢用(qǐng màn yòng).

Try It Yourself!

And there you have it! This is how you can make delicious and fluffy authentic sheng jian bao. These pan-fried buns are sure to impress your family and friends at your next gathering. If you tried the recipe, we’d love it if you posted on Instagram and tagged us @linschinesekitchen.

The post Authentic Sheng Jian Bao (Shanghai Pan-Fried Pork Buns) Recipe appeared first on Lin's Chinese Kitchen.

Guotie (锅贴 guō tiē) also known as Chinese Pot Stickers are popular dumpling-like street food in northern China. You might have seen them as appetizers or side orders in your local Chinese restaurants.

In this post, we are going to make a quick version of authentic Chinese Guotie with a classic Chinese laver soup together. All the ingredients we use for the Guotie should be quite easy to find in your local grocery store, so go shop if you need to. We will be here ready to start with you when you come back  

Quick Chinese Guotie (Pot Sticker) With Lamb and Carrot Recipe

Recipe by LinCourse: DumplingsCuisine: ChineseDifficulty: Super Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

13

minutes

This post shows you how to make a quick and easy authentic Chinese guotie and laver soup recipe that’s ready in less than 30 minutes.

Ingredients

• For Guotie

• 500g minced lamb

• 1 x medium-sized leek

• 2 x medium-sized carrots

• Filo pastry

• ½ tsp Shaoxing cooking wine

• 2 tsp dark soy

• ¼ tsp sesame oil

• ¼ tsp white ground pepper

• 1-2 tsp salt (to your taste)

• ½ tsp sugar

• For the soup

• A hand full of dried laver

• 5g dried baby shrimp

Directions

• For this recipe, we are going to use minced lamb, carrots, and leek as stuffing, which for me, is the perfect combination for the cold season. Peel 2 medium-sized carrots and cut them into small chunks.
• Cut 1 medium/large-sized leek into small chunks.
• Put them in a food processor if you have one, or you can also manually finely chop them into tiny pieces.
• Put 500g minced lamb in a big container and put the finely chopped carrots, and leek inside.
• Add ½ tsp Shaoxing cooking wine, 2 tsp dark soy, ¼ tsp sesame oil, ¼ tsp white ground pepper, 1-2 tsp salt (to your taste), and ½ tsp sugar into the mix. Stir for 2 minutes until well mixed.
• Cut filo sheets into roughly 10cmx10cm squares.
• Scoop up the stuffing mix with a spoon and put it in the center of your filo sheet.
• Gently roll them up. You can use a bit of water on the edge to help the filo sheet to stick together.
• Warm up a frying pan (preferably with a lid) and add 2 tbsp vegetable oil. Wait for the oil to heat up with medium-high heat.
• Gently place all of Guotie rolls in the pan and let them fry for 2-3 mins until the bottom-side becomes crusty.
• Add 4 tbsp water (room temperature) to the frying pan, turn to high heat and put the lid on.
• Let your Guotie steam for further 3 mins until the meat is thoroughly cooked.
• Plate and garnish with some thinly sliced spring onion.
• Heat up 2 cups of water in your cooking pot and bring it to a boil.
• Add a handful of dried lavers and 5g dried baby shrimp with a pinch of salt.
• Let them boil for 1-2 mins and serve in a bowl together with Guotie.
• This is an easy version of Guotie, which is perfect if you have a craving for Chinese but don’t want to spend too much time cooking. Hope you enjoy it! 您慢用(nín màn yòng)!

Try It Yourself!

And there you have it! A quick-and-easy authentic Chinese guotie and laver soup combo to fit in any part of your day. Give it a try and let us know how it goes by leaving us a comment. We’re also around to answer any and all questions about this and other authentic Chinese recipes. Remember to also follows us on Instagram for more authentic Chinese food photos.

The post Quick Authentic Chinese Guotie (Pot Stickers) With Lamb and Carrot Recipe appeared first on Lin's Chinese Kitchen.