The fried side of this plate looks like classic pan-fried potstickers. The bottoms are deeply browned, and the lacy, crisp web hanging off the edge is a thin batter of flour and water that fries as the dumplings cook. That's the signature of guotie. The lace is only on the pan-fried ones.
The pale dumpling on the right looks steamed or boiled, with a smooth, unbrowned wrapper, so it may be a different filling or cooking style from the fried beef order. The photo can't show the filling, so I can't confirm beef from it. Beef potstickers are usually ground beef mixed with scallion, ginger, soy sauce and Shaoxing wine, and the pickled cabbage on the side is a common palate cleanser for fried dumplings.
The photo's location data points to Costa Vida on Mill Plain, not Dough Zone, which is a few doors away in the same area. If you want to know exactly what was ordered, check the receipt or the menu listing for the potsticker and the steamed dumpling.
Also discussed here:
- The Dan Dan Noodles at Dough Zone
- What makes the Dan Dan noodles at the Dough Zone so yummy and disti…
