Handmade Dumplings

* DO NOT DEFROST * Keep dumplings frozen until you are ready to cook them.

Please read the tips and tricks at the bottom of the page.

INSTRUCTIONS FOR STEAMED DUMPLINGS: 

Use for Xiao Long Bao (round pork dumplings), Fish and Vegetable Dumplings

1. Fill a large pot with 1-2 inches of water and bring to a boil.

2. Place one piece of parchment paper from the container into the base of a steamer basket. Arrange dumplings in the basket ensuring they do not touch.

3. Place the steamer basket into the pot and cover tightly with a lid. Steam for approximately 9 minutes. 

4. Allow the dumplings to cool for 2-3 minutes, then serve immediately. 

5. Note: Be careful removing the xiao long bao from the parchment so as to not tear the dumpling dough. 

INSTRUCTIONS FOR PAN-FRIED DUMPLINGS:

Use for the Pork, Fish Vegetable Dumplings (NOT Xiao Long Bao)

1. Add 2 Tbsp of oil to a large non-stick skillet (enough to generously coat the bottom of the pan) and heat over medium heat. 

2. Place frozen dumplings into pan with the flat side down.

3. Add enough water to cover 1/3 of the dumpling. Cover and adjust temp to a simmer for 8 mins. Be careful, this may splatter! 

4. Remove from heat and drain remaining water. 

5. Return to stovetop and add 1 teaspoon of oil. Cook uncovered until the bottom is golden brown.

Serve all dumplings immediately with dumpling dipping sauce and/or chili oil. 

TIPS & TRICKS:

We've received a few questions about how to best cook the dumplings, so here are a few tips!

#1: For the steamed dumplings, you'll need a steamer basket. You can use a regular vegetable steamer or pick up a bamboo steamer basket like this one.

#2: Line the bottom of the steamer basket with the provided parchment paper to keep the dumplings from sticking.

#3: Be careful removing the Xiao Long Bao from the parchment paper after steaming– they are filled with soup broth so you want to make sure not to tear the dough!