Steaming Dumplings: Pan-Steaming For Perfect Results

There are several ways to cook dumplings, including steaming, boiling, and steam-frying. This paragraph will focus on how to steam dumplings in a pan. Steaming dumplings in a pan requires a frying pan, preferably non-stick, a lid, oil, water, and dumplings. The dumplings can be fresh or frozen, but they should not be defrosted before cooking. The dumplings are placed in the pan with oil and a small amount of water, and then covered with a lid to steam. The dumplings are cooked until the water evaporates and the dumplings are browned, which can take around 10-20 minutes.

Steaming frozen dumplings

To steam frozen dumplings, you'll need a steaming setup such as a bamboo steamer & wok, 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 Napa cabbage leaves.

First, fill your wok, metal steamer, or pan with water. If using a wok with a bamboo steamer, make sure the water comes up the sides of the steamer by about 1 cm to prevent scorching. If using a metal steamer or pan/steam rack setup, ensure there's enough water to simmer for 10 minutes without drying out, but not so much that the water touches the dumplings during steaming.

Next, line your steamer with a non-stick liner. You can use large, flat leaves of cabbage or lettuce, or parchment paper with a few holes poked in it to let the steam through.

Place your dumplings about 1 inch apart, giving them room to expand. Once the water is boiling, place the dumplings in the steamer, cover, and steam on medium to medium-high heat for 8-10 minutes. The water should be simmering enough to generate steam but not at a rigorous boil that touches the dumplings or causes the water to evaporate too quickly.

You may need to add a little boiling water during the steaming process. The dumplings are cooked when the skins look plump and puffed.

Steaming and frying dumplings

Dumplings are a popular dish worldwide, especially in Chinese cuisine. They can be steamed, boiled, or fried. Here's a guide on how to steam and fry dumplings in a pan.

Steaming Dumplings

To steam dumplings, you'll need a bamboo or metal steamer basket that fits over a saucepan, pot, or wok. Line the steaming basket with parchment paper or Napa cabbage leaves. If using parchment paper, poke a few holes to let the steam through. Fill your pan with water about one inch deep and bring it to a boil. Place the dumplings in the steaming basket, cover, and steam for 10-15 minutes, depending on the filling. For raw ingredients like meat, steam for longer; cooked ingredients will take less time.

Frying Dumplings

Frying dumplings, also known as "pan-frying," is a two-stage process. First, fry the dumplings in oil on one side in a very hot wok or skillet. Then, add water to the same wok/skillet, cover, and steam the dumplings for a few minutes. This results in a crispy bottom, soft top, and tender filling.

Here's a detailed guide:

• Heat a wok, skillet, or non-stick pan on medium-high heat. Add 1-2 tablespoons of oil.
• Place 8-12 dumplings in the pan, depending on the size of your cookware. Make sure they are in an even layer and not overlapping.
• Fry the dumplings for 2-3 minutes until the bottoms turn light brown.
• Carefully add about 50 ml of water to the pan. Be cautious, as the water will boil vigorously.
• Cover the pan and steam the dumplings for about 5 minutes, or until the water evaporates.
• Once the water has evaporated, continue frying the dumplings until the bottoms turn golden brown and crispy.
• Serve the dumplings with your choice of dipping sauce, such as soy sauce, hot chile oil, or Chinese black vinegar.

Tips:

• When frying frozen dumplings, do not thaw them first. Cook them straight from the freezer to avoid sticky and misshapen dumplings.
• To prevent dumplings from sticking to the pan, ensure the pan is hot enough before adding oil. You can test this by splashing a few droplets of water into the pan. If the droplets stay in a single ball and roll around, your pan is at the right temperature.

Boiling dumplings

What you'll need:

• A medium to large deep pot
• Dumplings (fresh or frozen)

Step-by-step guide:

• Depending on the number of dumplings you are cooking, bring a medium to a large pot of water to a boil.
• Drop the dumplings into the pot and stir immediately so they don't stick to the bottom.
• Bring the water back to a boil and cook for 6-8 minutes, depending on the size of the dumplings.
• When the water reaches a vigorous boil, add 1/4 cup of cold water. This will cool the water down and prevent the dumpling wrappers from overcooking and becoming starchy.
• Repeat step 4 two more times. When fully cooked, the dumplings should be plump and floating on the surface.
• Transfer the dumplings to a colander and briefly rinse under cold water to remove excess starch. This will also minimise the possibility of the dumplings sticking together. You can skip this step if serving the dumplings in a soup.

Tips:

• If you are cooking frozen dumplings, there is no need to defrost them first. Simply follow the cooking instructions above, cooking for a little longer (around 8 minutes for boiling).
• To retain the look of boiled dumplings, use flour with a higher gluten level, make a slightly firmer dough, and roll the wrappers a little thicker.
• Boiled dumplings are wonderful served on their own with chilli oil or black vinegar, or as part of a dumpling noodle soup.

Using a bamboo steamer

Step 1: Prepare Your Bamboo Steamer

Soak the bottom rim of your bamboo steamer in lukewarm water for about 30 minutes. This will prevent the steamer from charring or scorching when you use it.

Step 2: Fill Your Wok or Pan with Water

Place your bamboo steamer into a wok or a wide-rimmed, shallow pan. Fill it with enough water to come about a quarter to half an inch above the bottom rim of the steamer. Ensure that the water level is high enough to submerge the bottom rim, but not so high that the bubbling water touches the bottom of the steamer bed and the food.

Step 3: Line the Bamboo Steamer

Bamboo steamers have multiple levels or baskets that stack on top of each other. Depending on how much food you have, you can use one, two, or all the levels. If you're placing food directly on the steamer bed, such as dumplings or buns, you need to line it with something to prevent sticking. You can use napa cabbage leaves, lettuce leaves, cheesecloth, parchment paper, or reusable silicone or cloth liners. The liner should be porous to allow steam to circulate around the food.

Step 4: Place Food in the Steamer

When placing dumplings or buns in the steamer, remember that their size will increase as they steam, so leave about one inch between each dumpling and about one and a half inches between larger buns.

Step 5: Place the Bamboo Steamer in the Wok/Pot

You can either preheat the water so it's simmering when you place the steamer in, or you can place the steamer in the wok/pan when the water is still cold and then turn on the heat.

Step 6: Allow Food to Steam and Check Water Level

Once the water is simmering, it will start to evaporate. Let the food steam according to your recipe, but keep an eye on it and add boiling water as needed. Don't add cold water, as this will interrupt the cooking process.

Caring for Your Bamboo Steamer:

After using your bamboo steamer, wash it with a sponge and mild dish soap, then immediately rinse thoroughly. Let the steamer air dry completely before storing to prevent mould or mildew. Do not put your bamboo steamer in the dishwasher, and avoid soaking it in water for more than five minutes.

How to steam dumplings without a steamer

If you don't have a steamer, you can still steam dumplings using a pan. Here's a step-by-step guide:

Prepare Your Dumplings and Pan

• If you're using frozen dumplings, it's best to cook them straight from the freezer without defrosting them first.
• Choose a non-stick frying pan that's large enough to fit your dumplings comfortably in a single layer.
• Line the pan 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.
• Place your dumplings on the lined pan. It's fine if they touch each other.

Steam the Dumplings

• Add water to the pan. The amount of water will depend on your preferred cooking method:
• For steam-frying: Pour water into the pan about a quarter of the way up the side of the dumplings.
• For boiling: Fill the pan with enough water to cover the dumplings.
• For steaming: Add enough water to the pan to be about 1 inch (2.5 cm) deep.
• Cover the pan with a lid.
• Turn the heat to medium or medium-high, depending on your stove's settings.
• Let the water come to a boil. If you're boiling or steaming the dumplings, wait until the water is rapidly boiling before adding the dumplings.

Finish the Dumplings

• If steam-frying or boiling, let the dumplings cook until they float, then let them cook for an additional 2-3 minutes.
• If steaming, steam the dumplings for about 10-15 minutes, depending on the filling. They're done when the skins are slightly transparent and look plump and puffed.
• Remove the dumplings from the pan and serve.

Note: If you want crispy dumplings, you can steam-fry them by first steaming them as described above, then adding a drizzle of oil to the pan and frying them until the bottoms are golden brown and crispy.

Frequently asked questions