Pot Stickers, aka Peking Dumplings: How do you get them brown without their skins tearing off?!
Answers: I know they're called Pot Stickers for a reason, but at the Chinese restaurant they come to table brown and intact. How does one achieve this?
Use a teflon-coated pan. First you fry one side (one side only) slowly, then ad a little water to the pan and cover tightly so the steam will cook the insides. Cook slowly. When the water dries out, the bottom of the potstickers will be be brown, while the top will be moist and chewy. Yes, you may start with frozen ones.
Well they fry them, and then steam them. I am also sure they are using their own dough recipe. Which most people just use wrappers. Makes a huge difference.
First you fry them in about two tablespoons of oil. Make sure the oil is hot before you put them in. Then when they are browned to your liking....remove from heat and add about a cup of water. Put the lid on and wait for them to cook with the steam. BUT make sure you remove from the heat or if you are working with a gas stove...you might end up with a fire! Been there done that!
I make my own and use spray oil before putting on tray.
heat the pan with about 2-4 teaspoons of oil... put the dumplings in (keep it frozen or half frozen), brown both sides and then, add about 1 cup of water to the pan. steam them and wait for about 10 minutes (more or less) and eat them! enjoy!