Here they are - potstickers, also known as 锅贴, which literally means potstickers! Oh man, pardon my being cheesy, I think it's a result of too much coffee too soon. It's truly a simple meal that satisfies just enough.
Assuming you already have a batch of these in the freezer, all you have to do is:
2. Place your desired amount of pot-stickers, sitting upright, in the pan (you can easily put 12 in it). You don't have to defrost them.
3. Put the lid on and bring the liquid to boil on medium-high heat. Keep the lid on and allow 5 minutes of boiling-steaming action. Meanwhile you may want to prepare the chilli sauce for dipping. (There's an easy one below.)
5. Shake the pan a little to toss the potstickers. But do this only when there is barely any liquid left in the pan. You may reduce the heat a bit.
6. Turn the pot-stickers alternating on all three sides to pan-fry: the pleated side, the back, and the bottom. Do this until all sides are golden brown. Use a pair of thongs for full control.
If you have some store-bought chilli garlic sauce, claim ownership of it by mixing equal parts of the sauce and orange juice; followed by a teaspoon of fine sugar. I use Lee Kum Kee (a tad too salty) only because Kampong Koh (ask any Malaysian!) is not available here.