You should fry the dumplings for roughly two to five minutes, or until the bottoms of the pot stickers begin to turn a golden-brown color. Immediately after pouring the water in, cover the pan with a tight-fitting lid. The steam created by the water will cook the dumplings all the way through. Using a lid that doesn’t let any air out is important--if steam escapes, the pot stickers will take longer to cook or may overcook and become gooey. You'll start to hear crackling sounds, and the pot stickers will again begin to turn a golden-brown color. Traditionally it is advised not to rotate the dumplings, instead only allowing the bottom to brown.  If you like them well browned, gently lift and turn them with a spatula to brown the sides. If you want them to be even crunchier, take the lid off and cook the dumplings on medium-high. Transfer them to a serving platter and serve immediately (they are best served piping hot).
पॉट स्टिकर्स को तेल में तलें: पात्र या कड़ाही में लगभग 3 बड़े चम्मच पानी डालें: पूर्ण रूप से पानी सूख जाये तब तक डम्पलिंग्स को भाप से पकायें: डम्पलिंग्स को आँच से हटायें: संपूर्ण।