Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp...
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In my momo research, I came across two common ways to prepare the filling. One is to cook the filling before making the dumplings, the other is to encourage the vegetables to release their water with salt and to not cook the filling. I went with the second option, as I liked the idea...
no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.