Steaming Frozen Dumplings: A Quick, Easy Guide

Frozen dumplings are a quick, tasty, and easy meal to make. There are several ways to cook frozen steamed dumplings, including boiling, steaming, frying, or microwaving. Each method requires different tools and steps, but all result in delicious dumplings.

Boiling frozen dumplings

First, fill a large pot two-thirds of the way with water. It is important to wait for the water to reach a rolling boil before adding the dumplings. Once the water is boiling, carefully add the dumplings to the pot. It is best to add the dumplings one by one to prevent them from sticking together.

After adding the dumplings, stir them quickly and thoroughly. This will prevent them from sticking to each other and the bottom of the pot. Once the water comes to a boil again, add 1.5 cups of cold water to stop the boil. Wait for the water to boil for the second time, then add another 1.5 cups of cold water. This process of adding cold water helps ensure that both the filling and the dough are cooked perfectly.

After adding the second round of cold water, wait for the water to boil for the third time. By now, the dumplings should be floating. If they are not floating, let the water boil for another 2-3 minutes. If you want to be absolutely sure that the dumplings are cooked through, take one out, cut it in half, and check. Once the dumplings are cooked, drain them and serve immediately.

Some people like to add their dumplings to the pot of boiling water along with vegetables, such as broccoli or bok choy. If you choose to do this, it is best to blanch the vegetables first, then remove them from the pot with a sieve or chopsticks before adding the dumplings. This prevents the water from becoming too gelatinous.

Another option is to partially thaw the dumplings before boiling them. This can help prevent them from becoming mushy. Simply let them sit at room temperature for 15 minutes before adding them to the pot.

Steam-frying dumplings

Step 1: Prepare Your Ingredients and Cookware

• Take your frozen dumplings out of the freezer and let them sit at room temperature for about 15 minutes. This will ensure they're partially thawed, which is ideal for steam-frying.
• Get a large non-stick pan and a lid that fits snugly.
• Choose your cooking oil—vegetable, corn, or any other type you prefer.

Step 2: Heat the Oil and Arrange the Dumplings

• Heat 2 tablespoons of your chosen oil in the pan over moderate heat. Make sure it's nice and hot, but not burning.
• Arrange the partially thawed dumplings in a single layer in the pan. Try to keep them from touching each other if possible.
• If you want an even crust, fry the dumplings for 1 to 2 minutes, swirling the pan regularly.

Step 3: Add Water and Steam

• Add about 0.5 cups (120 mL) of cold water to the pan.
• Cover the pan with the lid and let the dumplings cook for about 10 minutes. Try not to lift the lid or move the dumplings during this time.

Step 4: Uncover and Crisp

• Once the water has fully evaporated, remove the lid. You'll know it's time when you hear a satisfying sizzle.
• Continue cooking the dumplings uncovered until any remaining moisture is gone, and they have a nice crust. Swirl the pan regularly during this step.

And that's it! Your dumplings are now ready to serve. Enjoy!

Microwaving and pan-frying dumplings

Microwaving dumplings is a convenient and time-saving method of preparation. It is also fuss-free and retains the flavour and texture of the dumplings. To cook frozen dumplings in the microwave, follow these steps:

• Choose the right dish: Select a microwave-safe plate or dish that is large enough to accommodate your dumplings without overcrowding.
• Add water: Place your frozen dumplings on the dish, ensuring they are evenly spaced. Add a small amount of water to create steam for cooking.
• Microwave: Cover the dish with a microwave-safe lid or plastic wrap. Cook the dumplings on high power for about 3-4 minutes.
• Let them rest: After microwaving, allow the dumplings to rest and steam for an additional 2-3 minutes before removing the lid or plastic wrap.
• Serve: Carefully remove the lid or plastic wrap and serve with your favourite dipping sauce.

Tips:

• Adjust cooking time: Microwaves vary in power, so you may need to experiment with the cooking time. Start with the recommended time and adjust accordingly.
• Flip halfway: If your dumplings are not cooking evenly, flip them over halfway through the cooking process.
• Check for doneness: Before serving, ensure your dumplings are cooked through. They should be hot all the way through with a slightly translucent wrapper.

Pan-frying is another popular method for cooking dumplings, resulting in a crispy texture. The actual cooking procedure for pan-fried dumplings is fry, steam, then fry again. Here are the steps:

• Heat oil: Heat up a little oil in a pan over high heat.
• Fry: Place the dumplings in the pan and fry until the bottoms turn golden brown.
• Steam: Pour in cold water (enough to cover 1/3 of the dumplings) and immediately cover with a lid.
• Fry again: Uncover the pan when the water evaporates and cook for another 30-60 seconds to crisp up.

Tips:

• Frying pan: If possible, use a pan with a thick, heavy bottom to ensure even heat distribution. Non-stick pans work better.
• Oil: If you are not using a non-stick pan, use a little extra oil and don't move the dumplings until the bottom part hardens.

Pan-frying dumplings (pot stickers)

Firstly, you will need to partially thaw your frozen dumplings. Take them out of the freezer and let them sit at room temperature for around 10 to 15 minutes. This step ensures even cooking and prevents the dumplings from sticking to the pan.

Next, heat up a non-stick or cast-iron skillet on medium-high heat. Add a couple of tablespoons of a neutral oil, such as vegetable, canola, or avocado oil, and swirl it to coat the pan's cooking surface.

Once the oil is shimmering or starting to smoke slightly, add the dumplings. Place them flat side-down in a single layer, being careful not to crowd the pan. You may need to work in batches. Fry the dumplings for around one to two minutes, swirling the pan regularly to create an even crust.

After the dumplings have a nice golden brown colour on the bottom, it's time to add the water. Increase the heat to medium-high and pour in enough water to cover the dumplings by about one-third to one-half. Cover the pan with a lid and let the dumplings steam for around six to ten minutes. The exact time will depend on the size of your dumplings, so you may need to cut one open to check.

Finally, remove the lid and continue cooking until all the water has evaporated. Swirl the pan regularly to ensure even browning and crispness.

Your dumplings are now ready to be served! Enjoy them as is or with your favourite dipping sauce.

Steaming dumplings

First, you'll need to get your equipment ready. You'll need a steaming vessel, such as a bamboo or metal steamer basket, and a pot or wok to sit it on. If you're using bamboo, make sure you get one that fits snugly on top of your pot or wok. You'll also need something to line the steamer with, such as parchment paper, Napa cabbage leaves, or large, flat leaves of cabbage or lettuce. If you're using parchment paper, poke a few holes in it to let the steam through.

Next, fill your pot or wok with water to a depth of about one inch and place it on the stove. Turn the heat on high and bring the water to a boil.

While you're waiting for the water to boil, you can start preparing your dumplings. If they're frozen, it's best to let them sit at room temperature for 10-15 minutes to partially thaw them. This will ensure they cook evenly. If you're using homemade dumplings, you can assemble them now by placing a heaping teaspoon of filling in the centre of each wrapper, dabbing the edges with water, and folding them into your desired shape.

Once the water is boiling, place your steamer basket on top, making sure that the water doesn't touch the dumplings. Place the dumplings inside the steamer basket, making sure they don't touch each other, and leaving about an inch of space around each one to allow them to expand. Cover the steamer and let the dumplings steam for 8-15 minutes, depending on their size and whether they're cooked or raw. If you're using store-bought wrappers, you'll know they're done when the skin becomes slightly transparent and you can see the colours of the filling inside. If you're using homemade wrappers, they'll look plump and puffed when they're ready.

And that's it! You've now got a delicious batch of steamed dumplings to enjoy. Just be sure to eat them right away, as the dumpling wrappers can firm up as they cool. Serve them with a dipping sauce like tamari or chili oil for extra flavour. Enjoy!

Frequently asked questions