Went on a Chinatown dumpling crawl today. The dumplings are both excellent but slightly preferred Prosperity due to its even brown crust vs. less "crunch" at Nan Zhou. Nan Zhou, however, is a more comfortable experience with more elbow room and seats at a table. Both had thin, delicate dough and deep flavor in the pork/leek filling. They made the pulled noodles on a table in the dining area right in front of customers and the sight of the production was probably worth more alone than the cost of the dumplings - still the best value in Manhattan.... Then went to Super Taste and had their steamed dumplings (amazingly, almost as much flavor despite not being fried) and spicy broth beef noodle soup. Hard to go wrong here, and a real fun time. Anybody know how best to cook and re-create the crust on these frozen take-home dumplings?