Prepared materials: non-stick pan, cooking oil.

Step 1: Prepare a pan, preferably non-stick, so that it is easier to fry the dumplings with even heat. Add a little oil to the pan, then arrange the dumplings from the refrigerator. Turn the heat on high. When the pan starts to heat up, add water to the pan, bringing the water level to a little over 1/3 of the way up the gyoza.

Step 2: Cover the pan with a lid and turn the heat up to medium. When you hear the pan start to sizzle, the water in the pan is almost dry, so open the lid and turn the heat up to high and use chopsticks to separate each dumpling so it doesn't stick together. When the water evaporates and the dumplings start to dry out, it's time to cook.

Step 3: The whole process usually takes about 15 minutes, which is also very fast. If you fry the dumplings for too long, the juices inside the dumplings will run out, resulting in a big loss of flavor.

Pan-fried dumplings are one of the characteristic traditional snacks of northern China, which are made of flour and meat filling as the main ingredients into dumplings, and then pan-fried with oil after cooling. Pan-fried dumplings have a crispy yellow surface and a delicious texture. Characteristics Easy to make, crispy surface, crispy flavor.