That's the magic of pan-frying! You start by frying the dumplings in oil until they're golden brown. Then, add a bit of water and cover the pan, which steams the top part of the dumpling, keeping it soft. Uncover the pan at the end to let any remaining water evaporate and make the bottoms crispy again. Voila - dumplings that are crispy on the outside and soft on the inside!