Tillie Doyle
There are several ways to cook dumplings, including steaming, boiling, deep-frying, and steam-frying. This article will focus on how to pan steam dumplings, a method that produces tender dumplings with a slightly firmer skin. To pan steam dumplings, you can use a bamboo steamer, a metal basket, or a combination of aluminum foil and a dinner plate. If using a bamboo steamer, line it with parchment paper or cabbage leaves, and fill the pan with about an inch of water. Place the steamer over the pan, cover, and steam for 10-15 minutes. Alternatively, you can use a metal steamer basket, ensuring it is well-coated with non-stick cooking spray, or line it with lettuce or cabbage leaves. If using aluminum foil and a plate, create foil balls and place them in a pot with water, then set a plate with dumplings on top. Cover and steam for about 10 minutes. For frozen dumplings, steam for an additional minute or until the filling is hot.
Characteristics and Values of Pan-Steaming Dumplings
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, stainless steel or cast-iron skillet |
| Dumpling type | Fresh or frozen dumplings |
| Dumpling placement | Flat-side down, spaced evenly apart |
| Oil | Vegetable oil, cooking oil, or any oil of choice |
| Temperature | Medium-high heat |
| Water | 3 tablespoons, enough to cover the base of the dumplings |
| Cooking time | 3–4 minutes with the lid on, 30 seconds with the lid off |
| Lid | Required to trap steam |
| Crispy texture | Achieved by swirling the pan |
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Steaming frozen dumplings
There are several ways to steam frozen dumplings. Here is a step-by-step guide for each method.
Using a steamer:
- Line a bamboo or metal steamer basket with parchment paper or Napa cabbage leaves. If using parchment paper, poke a few holes to let the steam through.
- Place the steamer over a saucepan, pot, or wok filled with about an inch of water.
- Place the dumplings inside the steamer, ensuring they are not overcrowded.
- Bring the water to a boil and steam the dumplings for about 10 minutes, or until cooked through.
Using a pan:
- Heat a large non-stick frying pan over medium-high heat.
- Drizzle vegetable oil into the pan.
- Place the dumplings in the pan, flat-side down, working in batches if necessary.
- Cook until the bottoms are lightly browned, which should take about 1-2 minutes.
- Carefully add about 3 tablespoons of water to the pan, covering the base of the dumplings.
- Cover the pan and cook for 3-4 minutes, or until the water has evaporated.
- Uncover the pan and cook for an additional 30 seconds to allow the bottoms to crisp up.
Using a pot:
- Fill a pot with water about two-thirds full.
- Bring the water to a boil.
- Add the dumplings to the pot, ensuring they are in a single layer.
- Cook until the dumplings float to the top.
- Continue cooking for an additional 2-3 minutes.
- Remove the dumplings from the pot using a strainer and serve.
Note: Frozen dumplings should be cooked from their frozen state and not defrosted beforehand. The cooking time may vary depending on the size and filling of the dumplings, so it is recommended to check by cutting one dumpling in half to ensure it is cooked through.
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Pan preparation
To prepare your pan for steaming dumplings, you will first need to decide on the type of dumplings you want to make. The cooking method depends on the shape of your dumpling, with some methods hinging on certain dumpling qualities, such as flat bottoms that can crisp up.
For example, the potsticker method, or steam-frying, is employed for dumplings like gyoza and gow gee (also known as jiaozi or guo tie). This method involves searing the dumplings on their base to create a golden, crispy bottom, then adding water and covering the pan to steam through. A non-stick pan is best for this method, but a well-seasoned cast-iron pan or stainless steel skillet can also be used. Heat the pan until it is smoking before adding oil, and then heat the oil over medium-high heat.
If you are using a stainless steel or cast-iron pan, be sure to heat it until it is smoking before adding oil. This will help to prevent the dumplings from sticking. For other types of dumplings, a non-stick pan is recommended to avoid sticking.
If you are using frozen dumplings, be aware that they may need to steam for an extra minute or two to cook through. To check if they are ready, tear one open and see if the filling is hot. If it is still cold, continue heating in 30-second increments until warmed through.
Another option for pan preparation is to use a steamer basket or liner. Place a steamer basket in your pan, or the steamer liner from the dumpling bag, and add about 1 tablespoon of cooking oil. Place the dumplings on top of the steamer liner, ensuring they do not touch. Heat the dumplings over medium heat for about 9 minutes, or until the internal temperature reaches 165º Fahrenheit.
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Dumpling placement
When placing dumplings in a pan, it is important to ensure they are not overcrowded. Working in batches, place the dumplings flat-side down, ensuring they are not touching each other. This will allow for even cooking and browning.
If using a skillet, arrange the dumplings right-side-up and ensure they are evenly spaced apart. This will allow for even browning and prevent sticking.
For frozen dumplings, it is important to prevent them from sticking to the pan. Line the pan with parchment paper or brush it with cooking oil before placing the dumplings. This will ensure that the dumplings can be easily removed after cooking.
When using a steamer basket, it is important to ensure that the dumplings do not touch the sides of the basket. Place the dumplings on top of the steamer liner, ensuring they are not crowded. This will allow for even steaming and prevent sticking.
Additionally, when steaming dumplings, it is recommended to use a metal steamer basket or a bamboo steamer. These materials allow for proper heat conduction and distribution, ensuring that the dumplings are cooked evenly.
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Steam-frying
While steam-frying is similar to steam-roasting in that both involve a combination of water and oil, they differ in that steam-frying is done on a stovetop, while steam-roasting is done in the oven. Steam-roasting is useful for ensuring that thick-cut vegetables like potatoes and carrots come out soft and moist.
To add a touch of fancy to your dumplings, you can create a crispy, lacy skirt by replacing the water normally used in steam-frying with a cornstarch slurry. If you don't have a bamboo steamer, you can steam dumplings in a metal steamer basket or craft a makeshift steaming rig with aluminum foil and a dinner plate.
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Cooking time
The cooking time for pan-steamed dumplings varies depending on the type of dumplings you are cooking, the cooking method, and the equipment used.
If you are using a traditional bamboo steamer, steaming dumplings should take around 10 to 15 minutes. This duration depends on the ingredients inside the dumplings. Dumplings with raw ingredients like meat will require a longer steaming time, while those with cooked ingredients will take less time.
For frozen dumplings, the steaming time is typically between six to ten minutes, depending on their size. It is recommended to tear open a dumpling to check if the filling is hot. If the filling still feels cold, continue steaming in 30-second increments until they are warmed through.
When using a rice cooker or Instant Pot, the timing varies. In an Instant Pot, dumplings should be steamed on low pressure for a minimum of three minutes. In a rice cooker, steaming for a full ten minutes at a rolling boil is recommended.
If you are steam-frying dumplings in a pan, the cooking time is shorter. First, sear the dumplings on their base to create a golden, crispy bottom. Then, add water, cover, and steam until the water evaporates. Finally, remove the lid and cook for a little longer to allow the bottoms to get extra crispy. This entire process should take approximately four to five minutes.
For crispy dumplings, frying frozen dumplings in a pan over medium heat for about a minute is sufficient.
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Frequently asked questions
A non-stick pan is best for steaming dumplings as they have a tendency to stick.
You can use a metal steamer basket, a rice cooker, an Instant Pot, or a plate elevated on aluminium foil balls in a pot.
Add enough water to cover the base of the dumplings, usually around 3 tablespoons.
Steam dumplings for 3-4 minutes, or until the water has evaporated. Frozen dumplings may need an extra minute.
To get crispy dumplings, steam them first, then fry them in a pan over medium heat for a minute.
