Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. I like to cook the dumplings in small batches so they don’t get overcrowded.
Place the dumplings flat-side down in the pan make sure they’re not touching! Fry them for 2–3 minutes, or until the bottoms are beautifully golden.
Add about 2–3 tablespoons of water to the pan (carefully it’ll sizzle).
Quickly cover with a lid.
Reduce heat to medium-low and let them steam for 5–7 minutes, until the pork is cooked through and the wrappers look slightly translucent.
Take off the lid and let any remaining water cook off. Transfer to a plate and repeat the process with the next batch.