You’ve bought frozen dumplings, so now what?

Pan-fried chicken and cabbage dumplings

If you’ve recently purchased our frozen dumplings, you’re probably how to best prepare these little guys. The question of how to proceed can get a little complicated, especially when the answer isn’t just to boil them. Whether you enjoy them pan-fried or steamed, the first step is to set up your steamer. For those that don’t have a steamer insert for the pots, there is the “plate on tinfoil” option, which works just as well. In addition to a steaming platform, you’ll also need to add a pack of perforated paper liner (also sometimes referred to as “bamboo steamer liners” on Amazon) to your next Amazon order. If you do not have paper liners, you can line your steamer with a large, neutral-flavored green leaf (e.g. cabbage) or lightly coat bottom of your steamer with a neutral-flavored oil (e.g. canola or vegetable). And remember, these dumplings are meant to be cooked from frozen, so there is no need to thaw them out!

When you have everything ready, you’re ready to get started; take a look at our instructions below!

Cooking instructions for siu mai and soup dumplings

  1. Line a steamer with perforated parchment paper liners.
  2. On high heat, bring the steamer water to a rolling boil.
  3. Place frozen dumplings in the steamer leaving at least ½ inch of space between each dumpling
  4. Cover and steam until fully cooked through (10 minutes for shrimp-only siu mai; 10–12 minutes for soup dumplings and pork/shrimp siu mai). Look for the dumpling skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the dumpling.
  5. Serve immediately. For soup dumplings, it is best to leave them in the steamer basket in order to avoid tearing the dumpling wrappers during transfer to a different dish.

 

Cooking instructions for pork dumplings

  1. Line a steamer with perforated parchment paper liners.
  2. On high heat, bring the steamer water to a rolling boil.
  3. Place dumplings in the steamer leaving at least ½ inch of space between each dumpling.
  4. Cover and steam for 9–10 minutes or until fully cooked through. The inside of the dumpling should reach 160 degrees when using a thermometer.
  5. Serve immediately, or proceed with the following steps for pan-fried dumplings
  6. Let the dumplings cool at room temperature for 4–5 minutes (This allows the dumpling to maintain its structure when pan frying).
  7. In a medium skillet, heat a ¼ cup canola oil (or other neutral cooking oil) on medium high heat.
  8. When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ of space between each dumpling. Do not move the dumplings.
  9. After 1–2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs.
  10. Pan-fry the second side for another 1–2 minutes, or until this side is golden brown as well.
  11. Remove to a paper towel lines sheet tray to drain excess oil.

 

Cooking instructions for pleated dumplings (shrimp and pork, and chicken)

  1. Line a steamer with perforated parchment paper liners.
  2. On high heat, bring the steamer water to a rolling boil.
  3. Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
  4. Cover and steam for 12–14 minutes or until fully cooked through. The inside of the dumpling should reach 160 degrees when using a thermometer.
  5. Serve immediately, or proceed with the following steps for pan-fried dumplings.
  6. Let the dumplings cool at room temperature for 4–5 minutes (This allows the dumpling to maintain its structure when pan frying).
  7. In a medium skillet, heat a ¼ cup canola oil (or other neutral cooking oil) on medium high heat.
  8. When oil is hot, but not smoking, place the dumplings in the skillet, leaving at least a ¼ of space between each dumpling. Do not move the dumplings.
  9. After 1–2 minutes, or when you see golden brown edges begin to form around the bottom of the dumplings, flip them using a pair of tongs
  10. Pan-fry the second side for another 1–2 minutes, or until this side is golden brown as well.
  11. Remove to a paper towel lines sheet tray to drain excess oil.

 

Cooking instructions for shrimp dumplings

  1. Line a steamer with perforated parchment paper liners.
  2. On high heat, bring the steamer water to a rolling boil.
  3. Place frozen dumplings in the steamer leaving at least ½ inch of space between each dumpling
  4. Cover and steam for 9-10 minutes or until fully cooked through. The inside of the dumpling should reach 130˚F when using a thermometer.
  5. Serve immediately.

 

Cooking instructions for edamame dumplings

  1. Line a steamer with perforated parchment paper liners (also referred to as “bamboo steamer liners” on Amazon).
  2. On high heat, bring the steamer water to a rolling boil.
  3. Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
  4. Cover and steam until fully cooked through (approximately 8–9 minutes).
  5. Let dumplings rest 1–2 minutes before serving.

 

Comments are closed.

Blog Comments

[…] dumpling needs covered. Get packs of frozen pork soup dumplings and siu mai (cooking instructions here) and dipping sauces for pickup here and delivery […]

Related Blogs

Dumplings, served with red chili oil
Steamed rice roll kit