Cook dumplings in three ways
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Course
Main Course
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Cuisine
Chinese
Cook dumplings in three ways
Description
The instructions cover boiling dumplings by gently simmering them in water, adding cold water in stages to encourage thorough cooking until the dumplings float and are plump. Pan-frying involves heating a small amount of neutral oil to crisp the dumpling bottoms, then steaming briefly under a lid with water to cook through before finishing with a crisp.
Steaming uses carrot slices placed in a steamer basket beneath the dumplings, which imparts slight sweetness while preventing sticking. Each method produces dumplings with distinct textures: boiled dumplings are smooth and tender throughout, pan-fried dumplings have a contrast of crisp and softness, and steamed dumplings remain moist and delicate.
The recipe includes notes for cooking frozen dumplings without defrosting, adding cooking times when steaming starch-based wrappers, and reheating leftover dumplings by pan-frying to refresh texture. These practical tips ensure reliable results and proper handling for different dumpling types.
Ingredients
- Fresh homemade dumplings
- neutral cooking oil for pan-frying method only, generic cooking oil
- carrot for steaming method only, sliced
Instructions
How to boil dumplings
- Bring a pot of water to a full boil over a high heat. Gently slide in dumplings.
- Push them around with the back of a spoon to avoid sticking. Cover with a lid.
- When the water comes back to a full boil, add about 120 ml / 0.5 cup of cold water then cover.
- Repeat the procedure twice. When fully cooked, the dumplings should be plump and floating on the surface.
- Transfer the dumplings to a colander. Briefly run tap water (make sure it’s drinkable water) over. Drain and serve immediately.
How to pan-fry dumplings
- Heat up a little oil (just enough to cover the surface of your pan) over a high heat. Place in dumplings.
- When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover ⅓ of the dumplings). Cover with a lid.
- Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.
How to steam dumplings
- Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a little oil).
- Bring the water to a full boil, then place the basket in.
- Cook with lid on over a medium heat for around 10 minutes (The time may vary depending on the type of the wrappers, please see note 3).
Notes
- Frozen dumplings can be cooked directly without defrosting; extend steaming time by 2 minutes if steaming.
- Reheat leftover dumplings by frying them with a small amount of oil, turning frequently for even warming and crispness.
- Steaming time of 10 minutes works for wheat flour wrappers; reduce to about 6 minutes for starch-based wrappers like har gow.
User Reviews
Overall Rating
5
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