>>7005339There's no way to prevent moisture being on the damn things in the first place, ice crystals and whatnot, and since you can cook a potsticker steamed or also fried for a crispy edge afterwards, the brand is simply trying to let you know ice crystals and weird oil is normal (ie these are not for those wanting the healthier steamed only version of dumplings).
The ideal way to cook a frozen potsticker is to fry them hard and still frozen in a small amount of oil in a nonstick (less oil). Then when you get a little browning started, you dangerously hit them with water, and quickly add a lid until all the steam is absorbed and the pasta wrappers get tender and fully cooked at the seam. Then, once the steaming water is used up, that oil slick on the outside starts to brown the wrappers again, finishing in that perfect crisp side you like, yet completely tender wrappers too. It doesn't truly stick because you used nonstick. If it starts to stick? No problem. Add water, repeat steaming step to lift them up, and then reduce the steam to nothing again, and simply lift up before they get to that sticking phase next round.
This bag/high tech patenting whatever claim they are making is somehow giving you enough water crystals to equal the "perfect amount of steam" to become tender. Having an oil spray on food is nothing new, french fries do this, as do hamburger patties like Burger King style. Aids in browning when oven baking. But, I wouldn't count on this being right amount of steam, because that's related to the size of your pan and tightness of your lid. Use one that is just the right size, not too big.
I like a 8 inch glass lidded nonstick sort of paella type pan, because I can see when the steam is done, and this fits a 6 dumpling serving just right. 10-12 inch skillet will fit more servings.
