Tillie Doyle
There are several ways to cook dumplings on a stovetop, including boiling, steaming, and pan-frying. The duration of cooking varies depending on the method and the type of dumpling. For instance, when boiling dumplings, it is recommended to wait until they float to the top, which typically takes around 15 to 20 minutes. However, when steaming dumplings, they are usually cooked for about 10 minutes. Additionally, certain types of dumplings, such as gnocchi, require shorter cooking times of 3 to 4 minutes.
| Characteristics | Values |
|---|---|
| Cooking Method | Boiling, steaming, pan-frying |
| Boiling Time | 6-8 minutes |
| Water Temperature | Bring to a boil, then add 1/4 cup of cold water when it starts boiling |
| Pan-Frying Time | Until the bottoms are lightly golden brown |
| Steaming Time | 10-15 minutes |
| Dumpling Type | Fresh or frozen |
| Defrosting | No need to defrost frozen dumplings before cooking |
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What You'll Learn
Boiling dumplings
Once the water is boiling, carefully drop in the dumplings, stirring immediately to prevent them from sticking to the bottom of the pot. At this point, you can add a cup of cold water to the pot to prevent the dumpling wrappers from overcooking and becoming starchy. Bring the water back to a boil, and repeat the process of adding cold water. This technique is especially useful if you are boiling frozen dumplings, as it prevents the dumpling skins from breaking apart in the vigorous boil.
Allow the dumplings to boil for 6-8 minutes, depending on their size, until they are cooked through. You will know they are done when they float to the top of the pot. For frozen dumplings, you may want to cook them for slightly longer, up to 8 minutes.
If you prefer your dumplings to have a crispy texture, you can try the steam-frying or potsticker method. After boiling the dumplings, heat a couple of tablespoons of vegetable oil in a non-stick or cast-iron pan over medium-high heat. Place the dumplings in a single layer in the pan and fry until the bottoms are lightly golden brown. Then, add about 1/2 cup of water to the pan and immediately cover it. Allow the dumplings to steam until all the water has cooked off, which should take around 7 minutes. Finally, uncover the pan and continue cooking until the pan is completely dry and the dumpling bottoms are crispy.
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Pan-frying dumplings
To pan-fry dumplings, start by heating a pan over medium-high heat until smoking. If you're using a non-stick pan, heat it over medium heat until hot. Add a couple of tablespoons of vegetable oil, and then place the dumplings in the pan. Make sure they are not overcrowded and are not touching each other. Fry the dumplings until the bottoms are lightly golden brown.
Next, add about 1/4 to 1/2 cup of water to the pan. The amount of water should be enough to cover the bottom of the pan evenly. Immediately cover the pan with a tight-fitting lid to shield yourself from the oil splatter. Let the dumplings steam for about two to seven minutes, until all the water has cooked off.
Finally, remove the lid and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy. You can also add more water and cover the pan again for a second round of steaming if you find that the dumplings are browning too quickly or burning. This will help cook them through without affecting the final texture.
The total cooking time for pan-fried dumplings is about 5-10 minutes, depending on the recipe and the size of the dumplings.
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Steam-frying dumplings
To steam-fry dumplings, first heat a couple of tablespoons of vegetable oil in a non-stick or cast-iron skillet over moderate heat until shimmering. Working in batches, add the dumplings with their flat side down, and cook until the bottoms are lightly browned—this should take 1–2 minutes.
Next, carefully add about 3 tablespoons of water to the pan—just enough to cover the base of the dumplings. Cover the pan and cook for 3–4 minutes, or until the water has evaporated. Then, lift the lid and allow the dumplings to cook for another 30 seconds to a minute, until the bottoms are extra crispy.
Some recipes suggest leaving the dumplings alone without swirling at this point, but swirling the pan regularly will give the dumplings a more evenly browned and crispy crust.
Frozen dumplings are perfect for steam-frying, and there is no need to defrost them before cooking. However, they may take longer to cook—up to 10 minutes for steaming. To check if they are cooked, cut one dumpling in half and peek inside.
When cooking frozen dumplings, it is important to line the steamer with parchment paper or Napa cabbage leaves to prevent sticking.
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Steaming dumplings
Steaming is one of the three main ways to cook dumplings, the other two being pan-frying and boiling.
To steam dumplings, first fill a wok or pot with water. You can also use a metal steamer. Bring the water to a boil and then drop in the dumplings. Stir immediately so that the dumplings don't stick to the bottom of the pot.
Add 1/4 cup of cold water to the pot when the water reaches a vigorous boil. This will cool the water down and prevent the dumpling wrappers from overcooking and becoming starchy. Repeat the boil-and-cold-water sequence two more times. On the final boil, check that the dumplings are floating at the top of the water, which is a sign that they are ready. The dumplings should be boiled for 6-8 minutes, depending on their size, and steamed for 10 minutes.
If you are steaming frozen dumplings, there is no need to thaw them first. However, you may want to cook them for slightly longer—up to 8 minutes for boiling and 10 minutes for steaming.
You can also steam dumplings in a pan. First, fry the dumplings in a couple of tablespoons of vegetable oil until the bottoms are lightly golden brown. Add about 1/2 cup of water to the pan and immediately cover with a lid. Allow the dumplings to steam in the pan until all the water has cooked off, which should take about 7 minutes. Then, uncover the pan and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy.
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Cooking times for frozen dumplings
Frozen dumplings can be cooked straight from the freezer and do not need to be thawed first. They can be boiled, steamed, pan-fried, or cooked in a microwave.
To boil frozen dumplings, first, fill a large pot two-thirds of the way with water. Bring the water to a boil over high heat. Then, add the dumplings and stir immediately to prevent them from sticking to the bottom of the pot or to each other. To prevent overcooking and the dumpling skins from becoming starchy, add a cup of cold water to the pot to stop the vigorous boil. Repeat this process twice more, waiting for the water to boil again before adding more cold water. After the third time, wait for the water to boil and check if the dumplings are cooked. They should be done when they start floating. If not, boil them for another 2 to 3 minutes.
Steaming frozen dumplings is a faster method than boiling as you only need to bring a few cups of water to a boil instead of a whole pot. It also results in a stretchier and firmer texture. To steam dumplings, fill a wok or saucepan with about one inch of water. Place a bamboo steamer insert into the wok or saucepan, ensuring it fits snugly. Add the dumplings to the steamer, cover, and bring the water to a hard boil. Steam the dumplings for about 10 minutes if cooking directly from frozen.
To pan-fry frozen dumplings, heat a cast-iron pan over medium-high heat until smoking. If using a non-stick pan, heat it over medium heat until hot. Add a couple of tablespoons of vegetable oil to the pan, followed by the dumplings. Fry until the bottoms of the dumplings are lightly golden brown. Add about half a cup of water to the pan and immediately cover with a lid to shield yourself from the oil splatter. Allow the dumplings to steam in the pan until all the water has cooked off, which should take about 7 minutes. Then, remove the lid and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy.
For an extra-crisp bottom crust, you can use the steam-fry or potsticker technique. Heat oil in a non-stick or cast-iron skillet over moderate heat until shimmering. Add the frozen dumplings and fry them until the bottoms are lightly golden brown. Then, add water to the pan and cover to steam through. Once the water has evaporated, fry the dumplings again until the pan is completely dry.
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Frequently asked questions
Dumplings can be cooked in several ways, including boiling, steaming, frying, baking, or by adding them to a soup or a stew. The cooking time varies depending on the cooking method and the type of dumpling. For example, when boiling dumplings, it is recommended to cook them for about 90 seconds to 2 minutes, then reduce the heat to medium for about 4 to 5 minutes. If frying dumplings, cook each side for about 1 to 2 minutes, depending on whether they are fresh or frozen.
There are several ways to cook dumplings on the stove, and the best method depends on personal preference and the type of dumpling being cooked. Boiling and pan-frying are two popular methods for cooking dumplings on the stove.
When boiling dumplings, they are typically done when they float to the top of the water. It is recommended to cook them for an additional minute or two after they float to ensure they are fully cooked. When frying dumplings, they are typically done when they are lightly browned on each side.
Frozen dumplings can be cooked on the stove by boiling or pan-frying them. If boiling, it is recommended to add an additional 1-2 minutes per side to ensure they are fully cooked. If pan-frying, it is important to preheat the pan and cooking oil to medium heat before adding the frozen dumplings.
