Guotie
Pan-fried dumplings with juicy pork filling and a crisp browned base.
How to eat it
Place one on a spoon or small plate before biting, because hot juice can escape from the filling. If vinegar is provided, dip only the crisp base lightly instead of soaking the wrapper.
The story behind the dish
The dumplings cook against the pan until their base browns while steam finishes the upper wrapper. Their name means “stuck to the pot,” referring to that direct contact rather than to a serving vessel. Shanghai snack shops sell them alongside other pan-cooked dumplings, but their closed shape distinguishes them from many local crescent-shaped fried buns.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.