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–+ servings
pan-fried dumplings in cast iron skillet
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5 from 1 vote

How to Cook Frozen Dumplings

Frozen dumplings are the perfect anytime emergency meal. Learn how to boil, steam, and/or pan-fry them properly!
Cook Time10 minutes
Total Time10 minutes
Course: Appetizer, Main Course
Cuisine: Chinese
Servings: 1
Author: Kaitlin

Ingredients

  • frozen dumplings

Instructions

To Boil:

  • Bring a large pot of water to a rolling boil. You want plenty of water, so the dumplings can move around freely without sticking together.
  • Carefully drop the dumplings into the water one at a time. Stir them right away with a slotted spoon. If you let them sit in the boiling water, they can sink to the bottom of the pot and stick, which will cause them to tear open. If you have some dumplings that were stuck together when frozen, gently nudge them with your spoon to separate them.
  • Bring the water back up to a boil, and add ¼ cup of cold water. Continue cooking for 7 to 8 minutes, or 1 to 2 minutes longer than it takes for the dumplings to float, adding ¼ cup of cold water whenever the water comes back to a boil.
  • Remove the dumplings with a slotted spoon, letting the excess water drain before transferring to a serving dish.

To Steam:

  • If using a bamboo steamer, line it first with cabbage leaves, damp cheesecloth, cloth steamer liners, or parchment paper steamer liners.
  • If using a tiered metal steamer pot, you can put the liners directly on the metal rack and serve the dumplings right on the metal “shelf.” You can also line a plate and put the dumplings on the plate then remove the plate once the dumplings are cooked, though you will see more condensation with this method, which can lead to slight sogginess.
  • Place the bamboo steamer in the wok. Fill your wok with enough water to come ½-inch (1cm) up the sides of the steamer. Bring the water to a simmer. Arrange the frozen dumplings in the steamer basket, leaving about ¾ to 1 inch (2cm) of space between each one. If using a metal steamer, simply make sure the base of the steamer has about 2 inches of water in it. Cover and steam for 8-10 minutes.
  • If steaming multiple batches, check the water level between batches and add more water to maintain that ½-inch/1cm level.

To Pan-Fry:

  • Heat a cast-iron or non-stick pan over medium heat. When the pan is hot, add 1 to 2 tablespoons of neutral oil to the pan. Add the frozen dumplings, spaced slightly apart. Fry until the bottoms of the dumplings are lightly golden.
  • Add ⅓ - ½ cup of water to the pan, holding a tight-fitting lid in front of you to shield you from the splatter. The rule of thumb is ¼-inch (6mm) of water for a full pan of dumplings. If you don’t have a full pan, you’ll need less water. Cover immediately with a tight-fitting lid. Reduce the heat to medium-low, and steam-fry for 7-9 minutes.
  • Uncover, increase the heat to medium and continue cooking until the water has completely evaporated and the bottom of the dumplings are crispy and golden.

Video

Notes

Nutrition info will vary based on type of dumpling used.