Crispy Gau Gee (8pc) Recipe

Prepare cabbage

Salt the shredded napa cabbage lightly (about 1/8 tsp), toss and let sit 5 minutes. Squeeze out excess water firmly in a towel or between your hands and discard liquid. This keeps the filling from becoming watery.

Make filling

In a mixing bowl combine ground pork, chopped shrimp, squeezed cabbage, green onions, minced ginger and garlic. Add 1 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper and 1/4 tsp salt. Mix thoroughly with a spoon or by hand until the mixture is sticky and well combined (about 1–2 minutes). The sticky texture helps the filling hold together when cooking.

Portion and fill wrappers

Work with one wrapper at a time. Place a rounded teaspoon (about 1 tbsp) of filling in the center of each wrapper (you should get 8 dumplings). Dip your finger in the water and moisten the edge of the wrapper. Fold and pleat to seal or fold in half and press edges tightly, ensuring no air pockets remain.

Prepare batter for lattice

In a small bowl whisk together 1/2 cup flour, 1/2 cup cold water and the lightly beaten egg until a smooth, thin batter forms. This will create a light, crispy skirt when pan-frying.

Pan-fry potstickers

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbsp neutral oil and swirl to coat. Arrange the 8 dumplings in the pan flat-side up so they touch slightly but are not crowded. Fry 2–3 minutes until bottoms are golden-brown.

Create crispy lattice and steam

Reduce heat to medium. Pour the prepared batter evenly over the dumplings — enough to coat the base and create a connecting skirt (about 3–4 tbsp should spread under them; use all if needed). Immediately cover the pan with a tight-fitting lid and cook 4–5 minutes until the batter sets and the dumplings are cooked through (internal temp for pork 71°C / 160°F).

Finish crisping

Remove lid and increase heat to medium-high for 30–60 seconds to further crisp the lattice and evaporate excess moisture. Run a thin spatula around the edges to loosen. To achieve extra crispiness, carefully add 1/4 cup additional oil around edges and pan-fry 30 more seconds.

Invert and serve

Place a large plate over the skillet, invert the pan so dumplings release onto the plate with the crispy side up. If a full skirt is desired, invert again onto a serving plate so the lace is on top. Serve immediately so the crust remains crisp.

If you prefer a stronger, extra-crisp lattice, mix 1/2 cup water with 2 tsp cornstarch and 2 tbsp flour into a slurry before making the batter in the previous section, then use that mixture in place of the 1/2 cup cold water in the batter. This variation creates a more pronounced, crunchy skirt. Follow the same pouring, covering, and crisping steps above.

Whisk together 2 tbsp soy sauce, 1 tbsp black or rice vinegar, 1/2 tsp sesame oil, optional 1/2 tsp chili oil, 1 tsp thinly sliced green onion and 1/4 tsp sugar until sugar dissolves. Adjust to taste. Serve alongside hot dumplings.