3. Cook the Dumplings (Pan-Sear Method)
The method shown in the image involves cooking the dumpling tops first with steam, then searing the bottoms. The sear pattern on the top is likely from turning them over briefly at the end.
- Sear Top/Side: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Place the dumplings in the pan, spaced slightly apart, with the seam/pleated side down (this is usually done for Sheng Jian Bao) or up (if aiming for the pattern shown in the image).
- Cook for Steam: Cook for 1-2 minutes until they start to set.
- Add Water & Steam: Carefully pour about $1/4$ cup of water into the pan (it will sizzle vigorously). Immediately cover the pan with a tight-fitting lid.
- Steam Cook: Reduce the heat to medium-low and steam for 5-7 minutes, or until the wrappers are translucent and the pork filling is cooked through.
- Crisp Bottom: Remove the lid and let the remaining water evaporate completely. Add a small splash of oil if needed, and increase the heat slightly. Cook uncovered for 2-3 minutes until the bottoms (or the side touching the pan) are deeply golden brown and crispy.
- Final Sear (Optional): To get the top sear pattern visible in the photo, you can flip them quickly for 30 seconds before serving, then flip them back to the crispy side.
4. Garnish and Serve
- Transfer the dumplings to a serving dish (crispy side up).
- Garnish generously with toasted sesame seeds and sliced scallions.
- Serve hot with a dipping sauce (e.g., soy sauce, rice vinegar, ginger, and chili oil).