饺子!

This is a partial recipe from a Cantonese friend for jiaozi (dumplings) or guotie (potstickers). The listed ingredients are for mixing with 1lb or 500g pork and/or beef. Let it marinate several hours or overnight, and then you can package the meat mixture inside a stretchy dough before cooking.

Jiaozi are steamed dumplings. You can rig up a grill over a couple inches of boiling water inside a pot or some rice cookers have a steaming attachment. Guotie are easily made in a wok or even a large flat-bottomed pot. First you shallow-fry them in a little bit of oil, and as soon as the bottoms start to brown you add boiling water and cover. They finish cooking in the steam.

When I made these several years ago, I just made some sort of dough without a recipe - so I don't have anything written down to post right now. Has anyone else made these or have a recipe to share? They are quite tasty, so I may give them a try again.