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Figured out frozen dumplings get way better if you add water first
I was messing around with a bag of frozen pork dumplings on Tuesday night and they kept coming out dry and hard on the edges. Then I tried putting 2 tablespoons of water right in the basket with them before I turned it on at 370 degrees. The steam crisps the wrapper while the middle stays soft, and now I do this almost every time. Tried it with potstickers too and same thing. Has anyone else tried adding a little water to the basket for frozen stuff?
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