if you don't boil but pan fry dumplings, it's a lot easier to make cuz it never breaks and comes out in batches. Boiled ones need harder dough and softer dough is easier to knead.
My hu*****and calls it yaki mondu, the Korean name for panfried dumplings. He was stationed in Seoul for a couple of years. Dumplings are always fried or pan fried there.
I can make 20 dumplings in lightening speed and that's plenty for us. We never can eat more than 8 pieces per meal. Boiled ones are not as filling as pan fried and not as tasty to American people's flavor.
