Dumplings all day everyday!

Keep your dumplings in the FREEZER at all times! No need for defrosting - cook from frozen. 

There are x3 main ways to cook your dumpling (if you find a fourth way of cooking your dumplings - please let me know). I have listed below in order of preference how I like to cook my dumplings. 

How To Cook
Best Way: Pan-Fry & Steam 

This is my favourite way of cooking dumplings. The bottom is crispy and the filling is succulent. Also known as Gyozas - Japanese style of cooking dumplings. 

  1. Heat up some oil in a non-stick pan over medium-heat. Important to use a non-stick pan, especially if you are making the crispy skirt (see below).  
  2. Place frozen dumpling into the pan, I usually arrange dumplings in a circular motion. Pan-fry until the bottom is golden brown. Usually 3-4 mins. 
  3. Once bottom is brown, add approx 1/2 cup water in pan. Or add enough water until it comes up to half of the dumpling. 
  4. Put lid onto pan and let dumplings cook for another 8-10 minutes until all water has evaporated. Make sure to check at the halfway point to ensure there is sufficient water.  
  5. Once all water has evaporated, your dumplings are ready to serve! 

Want to level up? Instead of using plain water, make a slurry to create a 'crispy skirt' for additional crunch. 

Recipe for Slurry 

  • 0.5 tsp corn starch 
  • 1 tsp flour 
  • 100ml water 
  • pinch of salt 

Mix everything together. Consistency of slurry should be thin. Make sure to give it a mix before pouring into pan. 

See Youtube here! 

Lazy Way: Boil
When I'm in a hurry and just want to devour dumplings! 

  1. Bring 2/3 pot of water to boil. 
  2. Once water is boiling, add frozen dumplings into pot. 
  3. Give water a stir to ensure dumplings don't stick together. 
  4. Cook for 8-12 minutes or until the dumplings float. 
  5. Drain water and serve! 

Final Way: Steam 
Steaming is my last resort because I currently do not have the equipments. BUT steaming is actually a better way than boiling as no extra water seeps into the dumpling skin which makes it firmer. 

  1. Fill a wok (with lid), metal steamer or bamboo steamer with water. Make sure there is enough water to come up to the side of the steamer. You want to make sure if you have enough water in the wok/steamer so it doesn't try out but not too much that it touches the dumpling. 
  2. Line your steamer with a non-stick liner. Use parchment paper or large, flat leaves of Napa Cabbage. 
  3. Place dumplings about 1-inch apart in steamer. This will give them room to expand. 
  4. Once water is boiling, place dumpling into work and cover. Steam on medium to medium high-heat for 8 to 10 minutes. 
  5. Let cool slightly before serving and eating. Enjoy! 


Good Resources 

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