Pan-fried dumplings, crisp bottoms

Ingredients

• 24 dumplings, fresh or frozen
• 2 tbsp neutral oil
• 120ml water
• For the sauce: 3 tbsp soy, 1 tbsp black vinegar, 1 tsp sesame oil, chilli oil to taste

Method

1. Heat the oil in a lidded frying pan. Arrange the dumplings flat-side down in one layer.
2. Fry undisturbed for 2–3 minutes until the bases are properly golden.
3. Pour in the water — it will spit — and clamp the lid on. Steam for 6 minutes.
4. Take the lid off and let the remaining water cook away, another 2 minutes, so the bases crisp again.
5. Mix the sauce and serve straight from the pan.