Comment on Steamed Pork Dumplings With Homemade Wrappers by Grace Kwon.
These dumplings look delicious, but there’s actually a way to make the cooking phase a one step process as well as a hybrid. If you can’t choose between steamed or fried, here’s what chefs do in China:
Put a tablespoon of vegetable oil in the pan and wait until heated. Add the dumplings and wait for the dumplings to crisp a bit, then pour two table spoons of oil mixed with szechuan spicy sauce, chopped garlic, and a spoonful of water over the dumplings, then quickly seal off the pot with a lid to allow the dumplings to steam. Wait for it to finish cooking and in the end, you have dumplings crispy on the bottom, but steamed on the top 🙂