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For those of us who don’t find ourselves travelling to a restaurant or ordering-in, when the craving for dumplings really hit, it is easier to swear by frozen ones that come in a packet. While the options aren’t as vast as you’d like it to be, frozen dumplings, when cooked right, taste just as amazing as the ones you’d find yourself enjoying at a Cantonese eatery or from your favourite Chinese takeout place.
Unlike most other frozen foods, dumplings keep extremely well with little effort, as long as they are safe from freezer burns. The advantage of having a bag of frozen dumplings on you is that you can have a quick meal or snack ready in a matter of moments – pair it with a dipping sauce of choice and you’re golden! The idea with frozen dumplings is to ensure that you store each of them separately, if possible, in an air-tight box, once they are removed from their original packaging. This will reduce the chances of the dumpling wrapper breaking or tearing off when you’re ready to cook with them, and want to remove one piece at a time.
Steaming
Boiling your dumplings is one of the easiest ways to cook them as the only amount of time you’re going to be spending in the kitchen is to wait for the water to boil. However, steaming dumplings is a quicker cooking method and leaves the skin slightly firmer and holding its form well. Purchasing a bamboo steamer for this purpose, is well worth it as it allows each dumpling space between one another, so that they can be prevented from sticking as they cook.
Lining the steamer with a few leaves of Napa cabbage, regular cabbage or parchment paper to make the steamer a breathable, non-stick surface upon which you can set the dumplings is important. Set the steamer in a wok or deep saucepan filled with water 1-inch high as it boils, and cook them for about 10 minutes once they have been taken out directly from the freezer.
Image Credits: Chef One
Pan-Frying
To get the most amazing pan-fried dumplings that don’t stick to the surface, use a non-stick frying pan as an exception. Add a couple of tablespoons of oil and bring it up to heat until it shimmers. Once it reaches a hot enough temperature, drop the dumplings gently and with enough space between one another. Let them sizzle and fry for a couple of minutes before you lower the flame and pour about quarter cup of water and steam. Remove the lid after six to ten minutes and turn up the flame again to let any remaining water evaporate and the bottom of the dumplings crisp up again. Turn off the heat and let the dumplings sit in the hot pan for a couple of minutes before they are gently coaxed on to a serving plate and enjoyed.
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Microwaving
Fill up a microwave-safe bowl with water and drop in as many frozen dumplings as they can comfortably fit. Cover with a lid and cook in the microwave at a high setting for three minutes. Drain the dumplings through a strainer and run them under cold water, to prevent overcooking. To add some texture, toss them in a hot, greasy pan and fry until they are crispy on all sides but still holding their shape. Beware of the heat as it might cause the dumplings to splutter.
