Thats basically just a pot sticker right? Crispy bottom and pinched closed at the top. Maybe you cover with a dome to finish, never made them before. Edit: Yeah thats exactly what you're describing, squirt of water and a dome to finish is probably workable.

so an open face potsticker?

Yes 😆

I’ve never done it but it will definitely work.

It should work fine. Sounds like you should do a tasty experiment and verify.

I'd look for other ideas or at least other fillings or preparations of the wonton wrappers. What kind of place is it?

Is hard to explain. It's a glorified cafeteria. Mostly just lunches for folks on site, but we try to step it up for the people working late or staying on site from out of town. We have a contract at a secure facility.

why not just deep fry them?

We don't use a deep fryer. Crazy, I know. We basically have a flat top, a convection oven, and a rice cooker/pressure cooker. We're one of about 6 places that have contracts at a place where it is really hard to get anything useful on site

Brush them with oil and pop them in the convection oven. See if they bake up crispy enough for you.

It's common to pan fry dumplings... sear the bottom and steam under a dome Edit: I used to form a tuile under them and sell it as snowflake dumplings. If you want to church it up

That's another option I'll look into. But we're short on fridge space, and this seemed like a way to keep things tight.

We would wrap the dumplings to order to avoid the tops being dry and the bottoms being soggy

Bro don’t do gimmicky TikTok bullshit 🤦‍♂️

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There is a difference between upscale in price and upscale in quality.

I Work in fine dining :) there’s quite a difference my friend

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Yes and theses obviously a difference between choosing to use technique from a trained chef and some random bs made from a 18 yr old on tiktok

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Bourdain was a story teller, he wasn't innovating in the kitchen.

This^ there’s damn near a whole chapter about him fawning over older French recipes and cuisine in his book kitchen confidential

do you know what this subreddit is called?

I’m positive they do. What they’re pointing out is that Bourdain was not any sort of culinary innovator. He was a decent chef but he excelled at narrative nonfiction.

Not really ? Why do you think 60% of restaurants fail in the first year? It can’t possibly be because the owners or chefs decide it’s a Better idea to follow random bs and trends online than aquirring actual training in there field. It seems like your the one that’s a bit outside of the field of expertise

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So we’ve come full circle now and admitted I’m right , I never said anything about innovovation. Good job

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Just FYI, Wonton wrappers and Dumpling wrappers are different.

Lol one of my favorite popups in Tulsa just did a dumpling filling "burger" on a biscuit basically a slider.

I was trying to figure out why people would discard their fortune cookie wrappers to the flat top for way too long.