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After a little practice, flipping the potstickers becomes easy. For each one that's ready to come out, put a new one in it's place, keeping the number in the pan steady. You're cooking them fast enough that the outside gets crispy while the inside is still freshly boiled. This seals the moisture in, like a deep-fryer does to a french fry. They'll never taste this delicious again, so eat 'em while they're hot!

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