Homemade Pan-fried dumplings....... :)

I literally just made something like these tonight. The trick is - what your Chinese place calls "fried wontons" or "fried dumplings" are really just briefly sauteed (to get the delicious crispy bottom) and then are braised in a water-based sauce (usually covered) until tender.

Heat up some oil in a non-stick skillet. Fry them up for a few minutes until browned. Then, pour some water into the pan and cover it. Let them steam a few minutes, then uncover the pan and let the rest of the liquid boil away. Once it's all gone, keep an eye on them. They'll start frying again. Then just give it another couple of minutes to recrisp. Eat them immediately.

Other things: a starchier dough will crisp up more. Also, refraining from agitating them while frying will supposedly help.

It's nothing crazy. Just two parts rice vinegar and one part soy sauce. Then just a dab of chili oil. Honestly, it could really use some kind of emulsifier or something to incorporate the chili better. As it is, it kinda just slicks on the top and makes the first several dumplings you dip extra spicy.