Cook dumplings in three ways

Method11 steps

1. 1

   Step 1: Start with separately assembled uncooked dumplings with wheat-flour wrappers. Choose ONE cooking route: boil in steps 1–5, pan-fry in steps 6–8, or steam in steps 9–11. Keep fresh raw dumplings refrigerated and frozen dumplings frozen while waiting; frozen dumplings need no thawing. For BOILING, bring a pot of boiling-route water to a full boil over high heat and gently add an uncrowded batch of dumplings.

   Uses Assembled uncooked homemade dumplings with wheat-flour wrappers, fresh or frozen · Water, enough to boil an uncrowded batch of dumplings

2. 2

   Step 2: For the boiling route, gently move the dumplings in the pot from step 1 with the back of a spoon to prevent sticking, then cover.

   Uses dumplings in boiling water

3. 3

   Step 3: When the covered pot from step 2 returns to a full boil, pour in about 120 ml cold water and cover again.

   Uses covered boiling dumpling pot · About 120 ml cold water, first addition for this batch

4. 4

   Step 4: For the boiling route, let the pot from step 3 return to a full boil, add another 120 ml cold water and cover. Repeat once more with a third 120 ml addition, then return to a boil. The dumplings should be plump and floating, with their filling fully cooked: ground pork or beef should reach 71°C, poultry 74°C, and shrimp should be opaque. Continue cooking if needed for the chosen filling.

   Uses dumplings after first cold-water addition · Two further additions of about 120 ml cold water for this batch

5. 5

   Step 5: Lift the fully cooked boiled dumplings from step 4 into a colander. Briefly rinse with drinking water and drain to remove surface starch, or omit the rinse if adding directly to soup. Serve immediately. Repeat the boiling route for any remaining uncooked dumplings. Stop here for this route; promptly refrigerate leftovers in shallow containers within 2 hours and reheat to 74°C before serving.

   Uses Cooked dumplings lifted from the boiling pot · Drinking water, enough to briefly rinse boiled dumplings

6. 6

   Step 6: PAN-FRYING route only: skip steps 1–5. Heat enough oil to thinly coat a heavy-bottomed frying pan over high heat, then arrange an uncrowded batch of the assembled fresh or still-frozen dumplings in it.

   Uses Assembled uncooked homemade dumplings with wheat-flour wrappers, fresh or frozen · Oil, enough to thinly coat the pan (pan-frying route only)

7. 7

   Step 7: For pan-frying, cook the dumplings from step 6 until their bases turn light golden brown. Carefully pour in cold pan-steaming water to reach one-third of their height and immediately cover. Cook until the water evaporates and the filling is fully cooked (71°C for ground pork/beef, 74°C for poultry, opaque shrimp). If more cooking is needed, add a little water, cover and continue before crisping.

   Uses dumplings frying in oil · Cold water, enough to reach one-third of the dumplings in the pan

8. 8

   Step 8: Uncover the cooked pan-fried dumplings from step 7 and fry for about 30–60 seconds, checking at 30 seconds, until the bases are crisp. Serve immediately and repeat this route for any remaining uncooked dumplings. Stop here; promptly refrigerate leftovers within 2 hours and reheat to 74°C.

   Check crisp dumpling bases · 1 minUses cooked dumplings in the pan

9. 9

   Step 9: STEAMING route only: skip steps 1–8. Arrange carrot slices in a steamer basket and set an uncrowded batch of assembled fresh or still-frozen wheat-wrapper dumplings on them, leaving space for the dumplings to expand. Parchment pieces may replace the carrot lining.

   Uses Assembled uncooked homemade dumplings with wheat-flour wrappers, fresh or frozen · Carrot slices, enough to line the steamer under the dumplings (steaming route only)

10. 10

    Step 10: Bring the separate steamer water to a full boil below the basket, then set the prepared basket from step 9 over it. The water must not touch the dumplings. Cover and maintain steam over medium heat, without letting the water boil dry.

    Uses lined basket of uncooked dumplings · Water, enough to supply steam without touching the dumplings

11. 11

    Step 11: Steam the covered basket from step 10 for about 10 minutes for fresh dumplings or 12 minutes for still-frozen dumplings, checking from 10 minutes. Continue as needed until the wrappers and filling are fully cooked (71°C for ground pork/beef, 74°C for poultry, opaque shrimp). Serve immediately and repeat with any remaining uncooked dumplings. Stop here; promptly refrigerate leftovers within 2 hours and reheat to 74°C.

    Check steamed dumplings · 10 minUses covered basket above boiling steamer water