We are a dumpling family. These little gems are juicy and savory all wrapped up in pretty bite-sized packages. And they always end up on our table, whether we’re at home or eating out. We’ve been ordering the dumplings at Din Tai Fung for years, and they make great inspiration for at-home dumpling making because of the juiciness of their dumplings.
My mom is the dumpling master of the family and her guotie, aka pan-fried dumplings, are practically legendary. She has some tricks that yield perfect dumplings every time: 1. chicken broth in the filling to keep the dumplings juicy and 2. a cornstarch mixture in the bottom of the pan for lacy, crispy dumpling edges.