Pan-Fried Dumplings 锅贴
Pan-Fried Dumplings is featured among the local specialties of Shandong.
Pan-Fried Dumplings (锅贴) are a Jinan (济南) specialty associated with Bianyifang (便宜坊). The Jinan Culinary Association describes the restaurant’s thin wrappers and generous fillings, offered in three-delicacies, pork and vegetarian versions.
Seasonal vegetables inside
The association quotes local historian Zhang Jiping (张继平) on the use of pork belly and vegetables selected by season. A classic summer filling used cattail shoots from Daming Lake (大明湖) and Beiyuan (北园). Each wrapper is pinched shut at its centre while both ends remain open, exposing a little filling.
Frying under a lid
Peanut oil coats the flat griddle before the dumplings are packed closely together. Water is added and the pan is covered for about eight minutes. Another layer of peanut oil follows, then a further spell of covered cooking. A long, flat spatula lifts the joined dumplings and turns them onto the plate with their golden bases facing upward.
Crisp bases and lotus fragrance
The bottoms are crisp while the edges remain softer. Bianyifang lines the serving plate with a lotus leaf; the hot dumplings release a faint lotus fragrance. A leaf also lines the bag when the dumplings are packed to take home.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Pan-fried guotie (potstickers) with crisp golden-brown bottoms, served on a plate. · 煎得金黄酥脆的锅贴。Photo: bryan... from Taipei, Taiwan · CC BY-SA 2.0 · taken 2014-03-30Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
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