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?

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tburkhol@slrpnk.net ⁨2⁩ ⁨days⁩ ago

Cadence Gao last week says he only fries them - lets steam from the filling do the rest of the cooking, with maybe a last minute splash of water to finish the upper dough. www.youtube.com/watch?v=XAboqW3oVK4

'course that’s not with frozen dumplings.

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