Work on those pleats!
Now you are ready to cook your dumplings. Heatin a large nonstick skillet over medium-high. Arrange 6–10 dumplings in pan and cook until they start to sizzle, about 1 minute. Stir slurry well and add a generous ½ cup to pan. Cover and steam dumplings 5 minutes. Remove lid. Dumplings should be plumped and cooked through and most of the water should have evaporated, leaving a thin lacy layer of slurry beneath them. Cover and cook a minute longer if needed.
Uncover dumplings and cook until all the liquid evaporates from slurry and it becomes a crisp, golden brown skirt, about 2 minutes. You may need to rotate your pan as some areas will brown faster than others.Invert a plate over pan and flip dumplings out onto plate. Repeat cooking process with remaining dumplings and slurry in 2–3 more batches, addingWhile the dumplings are cooking, make the dipping sauce. Addto reserved sliced scallions and mix well.
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