I get there is an efficiency factor but it doesn’t take more time at home to par boil before frying, it’s just reversing the order. Instead of frying then steaming, you steam then fry and get a much crispier skin on it, so why is this never recommended?
Cadence Gao last week says he only fries them - lets steam from the filling do the rest of the cooking, with maybe a last minute splash of water to finish the upper dough. https://www.youtube.com/watch?v=XAboqW3oVK4
'course that’s not with frozen dumplings.