six thick skin dumplings

I learned a few weeks ago that my favorite dumplings in my hometown don't exist anymore. I don't think that anyone who ever had these dumplings would agree that they're the best - they had a thick, doughy layer of skin surrounding an nondescript blend of meat and seasoning, bursting at the seams of their Chinese takeout box. They were boiled and fried, one side of them crisped just to the point of…