I just bought a few bags of mandoo (Korean dumplings, like gyoza with a slightly different filling). I followed the pan-frying instructions, which said to first brown them in oil, then pour water "all around" them (I probably covered about 2/3 of the way up the dumplings), cover the pan, and let them cook in the water until it evaporates. According to the bag, the water stage should only take one minute, but I waited about five, hoping they would get crispy or at least somewhat firm. They came out mushy and soggy and just fell apart. Should I have cooked them longer after the water evaporated? Should I use less water? How can I get them nice and crispy next time?
Oh yeah, and they were completely frozen when I threw them into the pan.