pan-frying dumplings

Note to self: If they stick to the pan, don't start scraping them off right away:

Why my dumplings keep sticking to the pan?

Reply posted by Corpuscle • 5y ago
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Preheat a stainless-steel skillet that's big enough to hold all the dumplings without crowding; a 12-inch skillet is pretty much the standard.
Add 1-2 teaspoons of soybean oil to the skillet, spreading it out uniformly with a brush.

When the oil is just starting to smoke, add your dumplings, very gently pressing them down so they get good contact with the lubricated pan. Cook for two minutes without touching them.
The dumplings WILL stick to the pan; that's why they're called "pot stickers."
During the two minutes of cooking, a crust will form on the bottom of the dumplings.

After two minutes, dump half a cup of [broth or water] to the pan and slam on the lid.
The broth will start boiling immediately, generating steam to finish cooking the dumplings.
Reduce the flame to low and allow the dumplings to cook for another two minutes.
When you remove the lid from the pan, the dumplings should be shiny and released from the bottom...