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Cook dumplings in three ways
5 from 30 votes

Cook dumplings in three ways

This recipe outlines three distinct methods to cook fresh homemade dumplings: boiling, pan-frying, and steaming. Each technique yields a different texture and presentation, allowing versatility depending on preference. Boiling produces soft, plump dumplings; pan-frying adds crispy golden bottoms with tender interiors; and steaming softens dumplings gently over sliced carrots adding subtle flavor. This set of instructions supports home cooks in adapting dumpling cooking to available equipment and desired outcomes.

Cook Time
15 mins
Total Time
15 mins
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. Bring a pot of water to a full boil over a high heat. Gently slide in dumplings.
  2. Push them around with the back of a spoon to avoid sticking. Cover with a lid.
  3. When the water comes back to a full boil, add about 120 ml / 0.5 cup of cold water then cover.
  4. Repeat the procedure twice. When fully cooked, the dumplings should be plump and floating on the surface.
  5. 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
  1. Heat up a little oil (just enough to cover the surface of your pan) over a high heat. Place in dumplings.
  2. 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.
  3. Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.
How to steam dumplings
  1. 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).
  2. Bring the water to a full boil, then place the basket in.
  3. 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.