Cooking Instructions | Dumpling Bowl

Cooking Instructions for Frozen Dumplings

Please note that our dumplings are ideal for boiling or frying, not for steaming! The ideal dough for steamed dumplings (烫面, tang mian) is made differently (with hot water) and is lighter than the regular dough. Steaming our dumplings will result in a tough and unappealing wrapper.

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Boiled Dumplings

Boiled dumpling in Chinese called shui jiao (水餃) literally translated water dumplings because they are cooked in boiling water. They are the most popular form of dumplings served in Chinese households.

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Fried Dumplings

If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (锅贴), literally translates to "potstickers"

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Boiled Dumplings

Step 1

Boil water in a good size pot over high heat. Add frozen dumplings. DO NOT defrost

Step 2

Immediately stir the dumplings to prevent sticking to the bottom.

Step 3

Once the water is boiling again, add 1 1/2 cups of cold water and bring it to a boil.

Step 4

Add another 1 1/2 cups of cold water and bring it to boil again. Strain and enjoy with Chinkiang vinegar, soy sauce and sesame oil, or your dipping sauce of choice.

Fried Dumplings

Step 1

Add 1 tbsp. oil (high smoke-point, e.g. vegetable, avocado) to a non-stick or cast-iron skillet; coat skillet evenly. DO NOT defrost.

Step 2

Place frozen dumplings in a single layer, flat-side down, leaving space between dumplings

Step 3

Add about 1/2 inch of water to skillet. Bring to boil. Cover and simmer on medium-high for 8 minutes.

Step 4

Uncover and turn heat to medium once water has evaporated. Continue cooking until the base of the dumplings have browned to your preference. Enjoy with Chinkiang vinegar, soy sauce and sesame oil, or your dipping sauce of choice.