Pan Fried Dumplings (Guo Tie)

Directions

1. Literally translated, guo tie means "pot stickers," and anyone who has not used a well-seasoned pan to cook these dumplings will understand the appropriateness of this title; the dumplings often refuse to dislogde themselves from the pan.
2. 25 dumplings: Heat a large wok or possibly well-seasoned skillet till very warm. Add in three Tbsp. of oil and and heat till warm. Place the dumplings in the pan, pleated side up. Fry the dumplings over medium heat till their bottoms are a deep golden. Add in the boiling water to the pan and cover. Reduce the heat to low and cook for about 10 min. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under warm running water to remove excess starch*. Drain. Place the pan containing the dumplings over medium-high heat. Drizzle 1/2 Tbs of oil around the dumplings and fry till the bottoms are again crisp (about 2 min).
3. Loosen any dumplings which seem to be stuck to the bottom.
4. * I have only had to rinse when I have made the skins myself.
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