The Secret To Cooking Frozen Pot-Stickers

I occasionally stop into one of the local oriental markets and pick up some frozen pot-stickers (here in New England, our Chinese restaurants tend to refer to them as "Peking Ravioli", but most of the rest of the country seems to call the pot-stickers), along with a few other things like frozen steamed buns, spring rolls, and some fresh ingredients as well. Every time I've tried to cook the pot-stickers. however, they've come out slimy. The directions have always said to fry them in a little oil, then add water to half cover them and continue to cook for a few minutes. Today I decided to do it a little differently. I fried them on medium-heat until they had just begun to brown, then added the water and simmered for three minutes, as usual... but then I drained the water and re-added some oil and raised the heat just a bit. There was a bit more splattering than one really wants, but the results were worth it. Nice and crisp on the outside, and juicy on the inside. Not quite as juicy as they are in the best restaurants though. Probably have to make them fresh for that, and I suspect that restaurants probably inject them with a little bit of sauce. I've tried that a couple of times though, and not been all that pleased with the results. But now that I have the twice-fried trick to work with, I may just try it again sometime.