This is an example of perfectly cooked pan-fried dumplings (煎饺)–probably one of the best dumplings I have ever tasted (even my Chinese friends were raving about them).
I love it that these dumplings are so pretty with delicate pleats and light brown marks of pan-fried glory. I don’t think they used water to pan-fried these dumplings…they are probably pan-fried over very low heat while covered with a lid. The thin and soft dumpling skin is filled with shredded napa cabbage, ground pork, and they are best served with black vinegar dipping sauce or Guilin chili paste…
3 Xidawang Lu
Lanbao Guoji Building