Published: Jan 31, 2019 · Updated: Jun 5, 2022 by · Show
A complete guide on how to cook dumplings. Informative tips on three popular methods: boiling, pan-frying and steaming. Hope you have enjoyed the journey of dumpling making with me! Thus far we have rolled our wrappers, made tasty, juicy fillings and assembled the dumplings in beautiful patterns. The next question is: How are we going to cook dumplings? I have three options to share: boil, pan-fry or steam. Boiling: the most popular methodYou might know that dumplings are called Jiao Zi (饺子) in Chinese. Have you heard another term Shui Jiao (水饺) which literally means “water dumplings”? Water boiled dumplings are the most popular form of dumplings served in Chinese households (although they are not that popular in Chinese restaurants in the West). I grew up eating boiled dumplings and it remains my favourite method. I love the softness (yet a little chewy) of the wrappers and its “clean” taste. Add cold water three timesCooking dumplings in water is very straightforward as long as you know the concept of Dian Shui (点水) meaning “add water”. During the cooking process, you need to add cold water to the boiling water three times before the dumplings are fully cooked. Remember to cover the pot with a lid each time after you add water. Rinse to avoid stickingImmediately after cooking, I suggest you rinse the dumplings under cold water for a few seconds. This is to remove excess starch and minimize the possibility of the dumplings sticking to each other. You may skip this process if you are going to serve the dumplings in a soup dish. How to retain their lookThe only downside of boiled dumplings is that they don’t retain their original look very well after cooking (unlike pan-fried / steamed ones). If you care a lot about their look, follow these tips to improve:
Pan-frying: If you like them crispyPan-fried dumplings have two names in Chinese: Jian Jiao (煎饺) or Guo Tie (锅贴, potstickers). The use of oil makes them tastier and gives them a golden look and a crispy texture ( while part of it still remains soft). Fry, steam, fryThe actual cooking procedure of pan-fried dumplings is fry, steam then fry again.
Advice on frying pansIf possible, use a pan with a thick, heavy bottom. This is to ensure the even distribution of heat ensuring that every dumpling can be cooked to a similar golden colour. Non-stick pans work better. If not, make sure you use a little extra oil and don’t move the dumplings until the bottom part hardens. Example of pan-fried dumpling recipe:Chicken Potstickers with a Crispy Skirt Vegan Dumplings with Spicy Dipping Sauce Steaming: The easiest waySteaming is the third way to cook dumplings. It’s as healthy as boiling. It’s a widely used method, particularly in Southern China. In Cantonese dim sum restaurants, all types of dumplings are steamed in cute little steamer baskets. I love this method partially because it requires the least effort and attention. Effortless cooking methodTo steam dumplings: place dumplings in the steamer basket then set your timer and relax. It couldn’t get simpler! However I would still like to offer a few tips:
Cooking time may varySome steamed dumpling recipes call for different types of dough therefore require different cooking times. For dumplings with wheat flour based wrappers, the suggested steaming time is around 10 minutes. If you are steaming dumplings with starch based wrappers, e.g. Har gow (crystal prawn dumplings), reduce the cooking time to 6 minutes or so. Choose a nice dumpling patternSteamed dumplings have a pretty appearance as the steaming process causes very little change in the shape of the dumplings. So if you choose to cook your dumplings this way, I suggest you pleat the dumplings nicely (watch the video tutorial in my post on “Ten way to fold dumpling”). After all, we often eat with our eyes first! Example of steamed dumpling recipe:Pork and Chive Dumpling, Two Ways Har Gow: Crystal Prawn Dumplings (虾饺)
How to boil dumplings
How to pan-fry dumplings
How to steam dumplings
1. How to cook frozen dumplings: You don’t need to defrost them. Boil or pan fry them the usual way. If steaming, prolong the cooking time by 2 minutes. 2. Recook leftover dumplings: Fry them with a little oil in a pan. Turn over several times to ensure that they are evenly heated. 3. The suggested steaming time is for dumplings with wheat flour based wrappers. If you are steaming dumplings with starch based wrappers, eg. Har gow (crystal prawn dumplings) , reduce the cooking time to 6 minutes or so. Show me your dish or ask me questions @red.house.spice NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates. More Dumplings & Wontons
Reader InteractionsHow do you steam dumplings so they don't stick?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.
What is the best way to steam dumplings?The Easiest: Steam or Boil
To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.
Why do my dumplings keep sticking?Tip for dumplings sticking to your pan:
This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough. The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test.
How do you steam dumplings without parchment paper?Cover the pan with oil. Add dumplings to the pan in a single layer and cook until the bottom layer is golden brown, about two minutes. Then add a half cup of water to the pan and cover with a lid. This will steam the dumplings and cook them completely through, about five minutes.
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