After searing pork chops, we added store-bought tortellini to the fat in the pan. We added some water and covered the pan. I turned up the heat. The water steamed the tortellini. Eventually, all the water evaporated, and the steamed pasta seared in the flavorful pork fat. The bottom of the tortellini developed a lacy, crisp crust. The tops were tender and moist. Makes me wonder what other pastas and preparations we should be cooking pot sticker style.
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