Frying Dumplings: To Steam Or Not To Steam?

There are several ways to cook dumplings, including boiling, steaming, and pan-frying. But can you cook fried dumplings without steaming first?

Frying dumplings, also known as potstickers, involves searing the dumplings in a pan to create a golden, crispy bottom and then adding water and covering the pan to allow them to steam through. This double-frying technique results in an extra-crisp bottom crust. While it is possible to fry dumplings without steaming them first, it is important to note that steaming helps ensure the dumplings are cooked through and can affect the texture and taste.

Pan-frying dumplings for a crispy texture

Pan-fried dumplings, also known as potstickers, are a delicious snack or meal that can be easily made at home. This method of cooking gives dumplings a golden brown, crunchy crispness that is hard to resist. Here is a step-by-step guide to achieving the perfect crispy texture when pan-frying dumplings.

Step 1: Prepare the Dumplings

You can make your own dumpling wrappers from scratch, but it is also perfectly fine to use store-bought ones. If you are making your own, combine flour and water, knead until the dough is no longer sticky, and then let it rest. For store-bought wrappers, simply thaw them at room temperature if frozen. Prepare your filling by mixing your choice of meat and vegetables, such as ground pork, cabbage, and carrots.

Step 2: Assemble the Dumplings

Place a dumpling wrapper on a flat surface and spoon a generous amount of filling into the centre. Be careful not to overfill. Moisten the edges of the wrapper with water and then fold it over the filling to create a half-moon shape. Seal the dumpling tightly by pressing and crimping the edges. Repeat this process until you have assembled all your dumplings.

Step 3: Pan-Frying

Heat some oil in a non-stick skillet or pan over medium heat. Place the dumplings in the pan, making sure they are not touching each other, and cook until the bottoms turn light brown. This should take around 2 to 3 minutes.

Step 4: Add Water and Steam

Now it's time to add water to the pan and cover it with a lid. The amount of water you add will depend on the size of your pan and the number of dumplings, but it should be enough to cover about one-third to one-half of the dumplings. Steam the dumplings until the water has completely evaporated. This step will ensure that the dumplings are cooked through and give them a soft top.

Step 5: Uncover and Crisp Up

Once the water has evaporated, remove the lid and continue to cook the dumplings for an additional 30 seconds to 2 minutes. This final step will give your dumplings an extra crispy texture.

Tips for Success:

• Use a non-stick pan or a well-seasoned cast-iron pan to prevent sticking.
• Heat the pan until it is smoking before adding oil for a better cooking result.
• Work in batches to avoid overcrowding the pan, which can lead to uneven cooking.
• Be careful when adding water to the hot oil, as it will bubble and splutter vigorously.
• If you want to freeze your dumplings for later, place them in a single layer on a baking sheet and then transfer them to a freezer bag once frozen.

Enjoy your crispy, golden-brown pan-fried dumplings!

Boiling dumplings is the most popular method

Boiling dumplings is straightforward: simply add dumplings to a pot of boiling water and cook until they float. Then, let them cook for an additional two to three minutes. Remove the dumplings with a strainer, drain them, and serve.

However, boiling dumplings can be tricky as it applies the most pressure to the dumplings, which can cause them to burst and disintegrate in the water. To prevent this, ensure the dumplings are sealed tightly and expel as much air as possible from the filling. Reducing the cooking temperature slightly can also help.

When boiling dumplings, it is important to add cold water to the pot three times during the cooking process. Each time, cover the pot with a lid before adding more water. This technique is called Dian Shui (点水) in Chinese, which means "add water".

After cooking, it is recommended to rinse the dumplings under cold water for a few seconds to remove excess starch and prevent them from sticking together. However, if you plan to serve the dumplings in a soup dish, you can skip this step.

Boiled dumplings tend to lose their original shape and texture, so if you want them to retain their appearance, use flour with a higher gluten level and make a slightly firmer dough. You can also roll the wrappers a little thicker.

Overall, boiling is a great way to cook a large batch of dumplings quickly, and it allows the flavour of the juicy filling to shine through.

Steaming dumplings is the healthiest method

Dumplings are a versatile food, and can be eaten at any time of the day, whether as a snack, a quick breakfast, or a main dish. They can be steamed, boiled, or fried, but steaming is the healthiest option. Steaming produces silky, tender dumplings with a slightly firmer skin than boiled dumplings, but one that is still stretchy. The outer wrapper stays firm and a little chewy, and this method is also one of the better ways to cook dumplings if you want the flavour of the filling to shine through.

The process of steaming dumplings is also simple and stress-free. You can set a timer and relax, and there's no need to stand beside the cooker. The shape of the dumplings is also well-maintained during cooking, and a little leakage or imperfection won't cause big problems, so it's novice-friendly.

To steam dumplings, you can use a bamboo steamer or a metal steamer, or a pan with a cover/steam rack. You'll also need a non-stick steamer liner, which can be made from parchment paper or leaves of cabbage or lettuce. You'll want to poke a few holes in the parchment paper to let the steam through. Bring the water in your steamer/wok to a boil, and place the dumplings about 1 inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium-high heat for 8-15 minutes, depending on the ingredients inside.

Steamed dumplings can be served with a dipping sauce, like Chinese black vinegar, hot mustard, Korean barbecue sauce, or soy sauce.

Freezing dumplings to store for later

Freezing dumplings is a great way to store them for later. Here is a step-by-step guide on how to do it:

First, you'll want to place your fresh dumplings on a rimmed baking sheet lined with parchment paper or a large plate dusted with a little flour or cornstarch. Make sure the dumplings are not touching each other, or they will stick together. Place the entire tray of dumplings into the freezer uncovered and let them rest until fully frozen, which should take about half an hour.

Once the dumplings are frozen, transfer them to a freezer bag and squeeze out as much air as possible. Seal the bag and store the dumplings for up to two months. You can also use a standard zipper-lock bag followed by a tight wrap in two layers of aluminium foil to block airflow and prevent freezer burn.

When you're ready to cook your frozen dumplings, there is no need to defrost them first. Simply throw them straight into a pot of boiling water or onto a hot pan. They will just need a few extra minutes to cook, so add an extra one to three minutes to your cooking time.

Cooking frozen dumplings without defrosting first

You can cook frozen dumplings without defrosting them first. In fact, it is recommended that you cook them straight from frozen. The cooking methods and duration remain the same as for fresh dumplings, but you may want to cook them for a little longer.

There are several ways to cook frozen dumplings without defrosting them first. You can boil them, steam them, or fry them.

Boiling Frozen Dumplings

To boil dumplings, fill a large pot two-thirds of the way with water. Cover the pot and bring the water to a boil over high heat. Add the frozen dumplings, ensuring they are in a single layer in the pot, and cook them until they float. Let them cook for an additional two to three minutes. Remove the dumplings with a strainer, drain them, and serve.

Steaming Frozen Dumplings

To steam dumplings, you will need a steamer insert for your wok or pot. Line the steamer with parchment paper or Napa cabbage leaves to prevent the dumplings from sticking. If using parchment paper, poke a few holes in it to let the steam through. Fill your pan or pot with water that is about one inch deep and bring it to a boil. Place the steaming vessel over the boiling water, cover, and steam for about 10–15 minutes, depending on the filling.

Frying Frozen Dumplings

To fry frozen dumplings, heat a couple of tablespoons of oil in a non-stick or cast-iron skillet over moderate heat until shimmering. Add the dumplings in a single layer and cook, swirling the pan, until the bottoms of the dumplings are an even deep golden brown, which should take one to two minutes. Swirling the pan is important to create an even crust.

Next, increase the heat to medium-high and add water until it covers the dumplings by about one-third to one-half. Cover the pan with a lid and steam the dumplings until they are cooked through, which should take six to ten minutes, depending on their size. Finally, remove the lid and cook, swirling the pan regularly, until the remaining water has evaporated and the dumplings are crisp.

Tips for Cooking Frozen Dumplings

• When cooking frozen dumplings, there is no need to defrost them first.
• You may want to cook frozen dumplings for slightly longer than fresh dumplings.
• Frozen dumplings are best suited to steaming and steam-frying, as their skins are often quite thin.
• To prevent frozen dumplings from sticking together when boiling, stir them immediately after adding them to the pot.
• To prevent frozen dumplings from sticking to a bamboo steamer, line it with parchment paper or Napa cabbage leaves.

Frequently asked questions