continuing my studies :
I had this in the freezer 
these are a favorite in the Micro ( from Fz ) or after a cold water soak . delicious
so I tried the CSO :
One bag of the dumplings , Fz you can see frost on them already , its so humid here.
425 F , conventional bake , 16 minutes.
they came out brown on the top and some of the sides , which you can't quite see
they ver very hot even sizzling a little , and steam out of the oven
I let them cool to just above mouth temperature :
the inner filling was piping hot , w some of the texture of the steamed wrapping
the outsides sere just right crisp . these turned out to be one of the best things
that have come out of the CSO . I can't get these in any local restaurant
they are like fried , but not greasy or puffy.
Im never going to meet these dumplings any other way .
bar far.
P.S.: after about 20 minutes resting
they are still warm , the top part still crunchy
and the sides softened but w that fried flavor
a real winner.
one last thing : these don't need dipping sauce
as everything I can think of would hide the delicate flacour of the shrimp filling.
Goops:
plated, the browning is easier to see here
