The pan-fried dumplings here are crescent-shaped parcels filled with seasoned pork and vegetables, seared in a skillet until the bottoms turn deeply golden while the tops steam under a lid. Unlike many generic potstickers, these are crafted in the same Shanghai style as the soup dumplings, with a relatively thin wrapper and a juicy interior rather than a dense, doughy bite. On the plate you get a satisfying mix of textures, with a crisp base, tender top, and a filling that stays moist and flavorful. Diners frequently mention ordering both the soup and pan-fried versions in the same meal to compare, and the pan-fried dumplings often draw praise as an ideal companion to the restaurant’s noodle dishes.