Pan frying frozen dumplings - water ends up IN the dumpling

I just bought a lot of frozen dumplings from my favourite dumpling place.

I've been pan frying them, but whenever I do, the inside of the dumplings end up being full of water from when I'm steaming/frying them. They still taste great, but my plate and the remaining dumplings become soggier with each dumpling I bite into.

The way I pan fry is: - heat up small amount of oil on the pan - add dumplings, fry until bottoms are starting to brown - Make sure heat is high and add ~1\2 cup of water, and then put the lid on - Cook covered for 7 minutes, then evaporate the remaining water. - Once the bottoms go crispy, I remove the dumplings... but when I bit into them, I get a watery explosion.

What am I doing wrong?

submitted by /u/woahThatsOffebsive
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