To Pan Fry Commercial Frozen Chinese Dumplings

Equipment
1 flat bottom non-stick pan - 8" or 10" with a lid

ingredient
1 bag of store bought Chinese dumpling AKA goyze (at least 10-16 oz, cook as much as you can eat and return the rest to the freezer)
a small quantity of generic vegetable oil or sesame oil (approx. 1 tbsp, more if you like greasy, less if you like light)
optional - chopped chives, sesame seeds, chopped peanuts
optional - dipping condiment

Use a flat bottom non-stick pan with a lid (preferably glass). Put in oil, lay the dumplings side by side and add 1/2" to 2/3" of water (covering about half the dumpling). Turn the heat onto high until the water starts boiling, then turn to medium high (6 or 7 on a 10 setting range). Cover with lid.

The dumplings will be close to ready when all the water boils away and you start to hear sizzling sounds. Give it 1-2 minutes more to brown, then ease the whole thing onto a serving plate.

If you have an Asian grocery store nearby, I highly recommend getting a can (1 or 2 L) of sesame oil. It should cost around $10 and be much cheaper than buying bottles from TJ's. You can use it in place of olive or canola oil for most dressing/flavoring purposes. Sesame oil is also the traditional frying medium for tempura (Shizuo Tsuji recommend a 50/50 mix of sesame oil and a neutral tasting vegetable oil with a high burning point).

For dip sauce, balsamic vinegar is very good and very close to traditional Chinese dipping sauces. You dip into shallow plate/bowls. But just about anything will work (including ketchup and commercial salsa).