Heat a 12" non-stick pan and add in about 2 teaspoons of oil.
Place 12 dumplings into the pan and arrange them slightly apart to create a space for the lace. Cook over low-medium heat until the bottom of the dumplings start to brown.
Then mix 1 tablespoon of flour in 1 cup of water until well combined. Gradually pour the mixture into the pan covering all the gaps.
Cover the pan with a lid and cook over medium heat until you start to hear a sizzling sound and see some huge bubbles popping in the pan.
Remove the lid and by now, the dumplings should look plump and cooked through. Most water has evaporated leaving a thin layer of slurry.
Continue to cook until the bottom starts to brown and when you see the crispy sides start to detach from the pan. Adjust the heat accordingly.
To check, move your pan a little and if the crispy layer detach from the pan, then it's ready. You'll only do this after the bottom has browned nicely.
Turn off the heat, place a plate into the pan, and flip the pan over (check my video). Serve warm with the premade sauce.