Comment on Why is the general consensus for making pan fried gyoza/dumplings at home to fry then steam in pan but restaurants par-boil then pan fry?

Shadow@lemmy.ca ⁨20⁩ ⁨hours⁩ ago

I put them in a pan with some oil and some water, bring to a boil, let the water boil off, then fry to crispen up the outside.

I’m pretty sure this is the instructions on all the packages I’ve looked at.

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