Preheat your pan over medium heat.
Add cooking oil, then arrange frozen dumplings into a single layer on the pan. Do not overcrowd, allow for space between dumplings.
1 tbsp neutral cooking oil, 10-16 frozen dumplings
Prepare the cornstarch slurry by combining cornstarch, water, and mushroom broth seasoning (or salt)
1 tbsp cornstarch, 5 tbsp water, 1/2 tsp mushroom broth seasoning
Fry bottom of dumplings until you have a light browning on the bottom (you'll have to pick them up to check)
Once the dumplings have a lightly golden bottom, stir up the cornstarch slurry and quickly add to the pan, rotating the pan until you have a thin, even layer of the liquid. Cover immediately and allow to steam for about 5 minutes.
If a lot of condensation collects on the lid, lift lid and drip that water back down, then cover again to continue steaming. Once the liquid has mostly evaporated, you'll see the edges of the lace begin to brown.
Once the edges have begun to brown, remove the lid, and let fry until the lace is evenly browned and crispy. The edges will begin to lift from the pan.
To plate, cover the dumplings with a plate (upside-down) large enough to fit the lace and dumplings. Place one hand on the plate, and flip the pan over to remove and plate the dumplings in one movement. Enjoy with your favourite dip!