Steaming Dumplings: How Long Does It Take?

Cooking times for steamed dumplings vary depending on the recipe and the number of dumplings being cooked. Dumplings are typically steamed in a bamboo steamer over a wok or skillet, and can also be cooked in a regular steamer. Fresh dumplings typically take between 8 and 10 minutes to cook, while frozen dumplings can take between 15 and 20 minutes.

How to make the dough for steamed dumplings

Making the dough for steamed dumplings is simple and only requires two ingredients: flour and water. The type of dough you make depends on the temperature of the water you use.

For boiled dumplings, use cold water to form the dough. This will create a chewier texture. The dough will be stretchy and elastic, and you'll need to let it rest for at least an hour before using it.

For steamed dumplings, use hot water to create a dough that's easier to roll and shape. This type of dough is also great if you're a beginner, as it won't cause a big problem if the dumplings don't seal tightly. The dumplings will also be tender after steaming.

Here's a basic recipe for dumpling dough using hot water:

Ingredients:

• 2 cups all-purpose flour (you can also use plain flour)
• 1/2 cup water

Method:

• Mix the flour and water in a bowl. You can also do this directly on a floured surface. Add the water gradually and mix until the flour is fully absorbed.
• Knead the dough with your hands. The dough should be medium-firm and have a rough appearance.
• Let the dough rest, covered, for 10-15 minutes, then knead it into a smooth ball.
• Cover the dough again and let it rest for at least 30 minutes. The longer it rests, the softer it becomes.

Now your dough is ready to be rolled out and filled!

How to fold dumplings

Preparation

Before you start folding your dumplings, there are a few things to keep in mind. Firstly, if you are using store-bought wrappers, you will need to moisten the edges with water. Homemade wrappers, on the other hand, usually have enough moisture to seal without additional water, unless they have been dusted with lots of flour. Secondly, keep your wrappers under a damp paper towel to prevent them from drying out, as dried-out wrappers are difficult to seal.

Technique 1: The Half Moon

This technique is perfect for beginners or for those who want to make a lot of dumplings quickly. Simply fold the circular wrapper in half, pressing the edges together to form an airtight seal. This type of dumpling can be cooked like a potsticker by pressing the bottom onto a flat surface so that it sits upright.

Technique 2: The 2-Pleat

This technique adds a simple pleat to the half-moon fold, enhancing the appearance of your dumplings. After folding the wrapper in half and pinching it together at the top, take the side of the wrapper facing away from you and fold it towards the middle. Do the same on the other side, then press and seal to ensure it is airtight.

Technique 3: The One-Directional Pleat

This technique involves making several equally spaced pleats, all going in the same direction. Start by pinching the wrapper together at one of the bottom corners, then pleat the side facing away from you towards the sealed corner. Continue pleating in that direction until you reach the other end, then seal the dumpling completely. You may need additional water to ensure the pleats stay closed.

Technique 4: The Bi-Directional Pleat

This technique is similar to the one-directional pleat but creates a more elegant, symmetrical shape. Start by folding the wrapper in half and pinching it together at the top. Then, on each side of the dumpling, make two pleats towards the middle, starting with the inside (closest to the middle). Finally, make two more pleats on the outer corners, again towards the middle, and seal to ensure it is airtight.

How to cook frozen dumplings

There are several ways to cook frozen dumplings, each with its own benefits in terms of the texture and taste of the dumpling. Here is a step-by-step guide on how to cook frozen dumplings using three different methods: deep frying, pan-frying, and boiling.

Deep Frying Frozen Dumplings:

This is one of the quickest and easiest ways to cook frozen dumplings, resulting in a perfectly crispy exterior. Here's what you need to do:

• Add oil to a deep fryer or a large pot and heat it to between 325-375°F. Use a thermometer for accuracy.
• Place your frozen dumplings directly into the hot oil without thawing them first. The oil temperature will drop, but that's fine.
• Fry the dumplings for about 2-3 minutes. Take out a test dumpling to ensure they're cooked. A deep-fried frozen dumpling should have a brown and crispy exterior with a hot and steaming interior.

Pan-Frying Frozen Dumplings:

Pan-frying is another great way to achieve a desirable texture on your dumplings. Here's how you do it:

• Heat a couple of tablespoons of oil in a pan over medium-high heat.
• Once the oil is hot, add your frozen dumplings to the pan.
• Cook the dumplings in the oil for about 3-4 minutes, turning them once to sear multiple sides.
• Add just enough water to cover the dumplings halfway, then reduce the heat to medium-low.
• Cover the pan with a tight-fitting lid and steam until all the water has evaporated.
• Your dumplings will now have a crunchy bite on the bottom and a softer texture on top.

Boiling Frozen Dumplings:

Boiling is a good option, especially if you want to add your dumplings to soup. Here's how to do it:

• Fill a large pot halfway with water and bring it to a boil.
• Add your frozen dumplings to the pot without thawing them first. Stir gently to prevent the dumplings from sticking to the sides of the pot.
• Once the water returns to a boil, add about a cup of cold water. Repeat this step: bring the water back to a boil and add another cup of cold water.
• After the water boils for the third time, your dumplings should be done. To test, pierce a dumpling with a fork. It should be tender, and steam should escape from the pierced section.

Tips for Cooking Frozen Dumplings:

• When freezing homemade dumplings, place them on a tray in the freezer first to prevent them from sticking together. Once frozen, transfer them to a freezer bag.
• Frozen dumplings can also be steamed. This method is faster than boiling and results in stretchier, firmer skins. Use a bamboo steamer insert for your wok or pot, and line it with Napa cabbage leaves or parchment paper to prevent sticking. Steam for about 10 minutes.
• For crispy dumplings, try the classic steam-fry method. Fry the frozen dumplings, then add water to the pan and cover to steam through. Finally, fry them again after the water evaporates.

Enjoy your delicious, restaurant-quality frozen dumplings!

How to prevent dumplings from sticking to the steamer

Steamed dumplings are typically cooked for 8-10 minutes, or until tender and cooked through. To prevent dumplings from sticking to the steamer, there are several methods you can try:

Use a Liner

You can line the steamer basket with parchment paper, a large lettuce leaf, or napa cabbage leaves. The leaves act as a natural liner and won't affect the taste of the dumplings. If you use parchment paper, it's best to cut holes in it to allow the steam to circulate. You can also buy pre-cut steamer liners made from paper or silicone.

Oil the Dumplings or Steamer

Brush the dumplings with a thin layer of olive oil or sesame oil on the area that will touch the steamer. Alternatively, you can rub or spray the steamer with oil before adding the dumplings.

Avoid Overcrowding

Make sure the dumplings are not overcrowded in the steamer, leaving enough space between them for the steam to circulate evenly.

Stir Occasionally

If you're cooking the dumplings in a pan, stir them occasionally to prevent them from sticking. However, be careful not to stir too much, as this can prevent the dumplings from fully cooking.

How to tell when dumplings are cooked

There are a few ways to tell when dumplings are cooked. Firstly, if you are making chicken dumplings, the chicken is done when its internal temperature reaches 165 degrees Fahrenheit. You can check this by inserting a food thermometer into the thickest part of the meat, without touching the bone.

For dumplings, one method is to run a toothpick through the dumpling—if it comes out clean, they are ready to eat. You can also insert a fork in the centre of a dumpling to split it—if the centre is fluffy and cooked through, not dense and doughy, they are finished.

Dumplings will float to the surface when they are done. However, if you are making chicken and dumplings, they will be left in the hot chicken and will continue to cook. If you see them starting to come apart, this is a sign that they have been boiling too long, and you should remove them immediately.

Finally, when the dumplings are hot and freshly cooked, carefully try one without any dipping sauce. It should have a lot of juice inside and be delicious and flavourful on its own.

Frequently asked questions