Happy food accidents are the best kind to have. Last week I was working on dumpling recipes for a magazine article and was using store bought pot sticker/gyoza wrappers. They are well dusted with starch, as evidenced by the streaks of white on each one. There is usually one side that has more starch than the other and I was shaping many of the dumplings with the starch side of the wrapper facing out. To test how long they’d last in the fridge, I put the shaped dumplings on a parchment-paper lined baking sheet that I’d dusted with flour.
The skins were rather thin so I was worried that they’d get soggy so I was more generous with the flour than usual. (Who wants their dumplings ruined by moisture?) After the dumplings were shaped, they got refrigerated for 2 hours before I pan-fried them.
I employed my usual method of “fry-steam-fry” to cook the dumplings in the skillet, adding some water for the steaming part of the process. When the dumpling were done, they stuck a bit to the skillet. I lowered the heat, hoping they need a little extra time before they’d easily dislodge themselves. When I make pot stickers using fresh skins that I roll out, this isn’t a problem and the cooked dumplings slide around in the skillet on their crispy bottoms.