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Potstickers, a kind of Chinese dumpling, have been enjoyed since the 10th Century. Though their exact origin has been lost to time, what we do know about them is that they’re delicious. There are two basic styles of dumpling: those that are cooked in water, and those that are fried. In this recipe, you’ll boil the potstickers to give the them a tender, chewy center, then pan-fry them to create a crispy golden outside. It’s the best of both worlds!