Chinese•quick

Cook dumplings in three ways

A complete guide on how to cook dumplings. Informative tips on three popular methods: boiling, pan-frying and steaming.

Ingredients

Quantities are shown as originally provided.

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.
6
Heat up a little oil (just enough to cover the surface of your pan) over a high heat. Place in dumplings.
7
When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover 1/3 of the dumplings). Cover with a lid.
8
Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.
9
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).
10
Bring the water to a full boil, then place the basket in.
11
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).