Pan fried dumpling 鍋貼

I still remember at the old time the pan fried dumpling was pan fried on both sides and it was quite crispy and aromatic with the burnt. I have no idea of when most of the pan fried dumplings and even in Shanghai, Guang Zhou and even Taiwan. They just pour some water into the big flat pan and cover it til the water get dried. When I saw this kind of so-called pan-frying, I really didn't have any appetite. All I know is the shops trying to pan fry the dumplings in a fast way. For anyone who have some cooking knowledge, they should know pouring a large amount of water would just make the dumpling mashy and the dumpling wrap would be muddy too.

1. this is what I called the mashy on the top and a bit burnt-look but not crispy dumpling due to the moisture back to the dumpling. 2. This should be the way to pan fry dumpling but unfortunately the dumpling filling is not too good - a bit too salty and too dried. I just ordered it for my checking and it's from the famous mango dessert shop Hui Lau Shan. Pan frying this kind of dumpling should be first pan fried with quite a bit much oil and until both sides are a bit brown. Then just sprinkle (not pour) some cool water on it and cover for half minute. This way the dumpling wrap would be a bit chewy. Anyone who knows how Taiwanese make their dumpling in soup, should know they would put a bowl of cold water to suddenly drop the water temperature. This way is to make the dumpling a bit chewy and not to mashy.