Went to Lau Bei Fang Dumpling House on Sunday and got some delicious pork and chive dumplings. I liked em so much I got a bag of 50 to go (a bargain at 10bux).
I'm assuming the meat inside is raw, right? Anyone have an idea how to best to fry these and ensure that the meat inside is completely cooked? Well, covered, obviously...but any other tips? The sausage trick? Add a little water and cover?