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Add 1 tablespoon oil, place 10 to 12 dumplings in the pan, add ¼ cup water, cover the pan and steam-fry the dumplings, untouched, 8 to 9 minutes, until the bottoms are golden brown and the skins are slightly puffed up.
- Simplified Text
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Add 1 tablespoon oil place 10 to 12 dumplings in the pan add ¼ cup water cover the pan and steam-fry the dumplings untouched 8 to 9 minutes until the bottoms are golden brown and the skins are slightly puffed up
- Confidence Score
- 0.950
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- Recipe
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- a11f1309-663e-4aaa-952f-e1da8362bcba
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- ✗ No vector
- Created
- February 20, 2026 at 12:45 AM (3 months ago)
- Last Updated
- February 20, 2026 at 12:45 AM (3 months ago)
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3 months ago
https://cooking.nytimes.com/recipes/1027695-pork-and-garlic-chive-potstickers
This recipe details how to make homemade pork and garlic chive potstickers, including instructions for both the wrappers and the filling. It provides step-by-step guidance, from preparing the dough to cooking the dumplings. The recipe also offers tips for using store-bought wrappers and freezing the dumplings.
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