Turning a crisp-bottomed dumpling in pan.
Extra-crisp bottoms.
The Absolute Fastest: Microwave and Fry
I spent several years as a line cook in a fancy restaurant located in a hotel. Hotel restaurants have one particular issue that makes them even more stressful to work at than a standard restaurant: room service. You can be in the middle of the deepest weeds you’ve ever had to work your way out of when an order for a room service cheeseburger or steak comes in. It was always my priority to get those room service orders out of the way as fast as humanly possible without compromising quality.
One of the most popular items on the room service menu? Crispy fried dumplings, which we stored in bulk in the deep freezer, thawing and cooking them to order. You can bet your butt that I figured out the fastest way to do it. Steam-frying in a non-stick skillet is fast, but not fast enough. I needed to do it in five minutes or less.
This is the best method to use if you need a crispy, tender, juicy, fatty fix RIGHT NOW.
