Dumplings

* DO NOT DEFROST * Keep dumplings frozen until you are ready to cook them. Each pack contains one steamed and one pan-fried option.

In the Pork Dumpling pack, the round xiao long bao should be steamed and the rectangular hui tou should be pan-fried. In the Vegetarian Dumpling pack, the teardrop-shaped dumplings should be steamed and the round, flat pancakes should be pan-fried.

Make sure to read the tips and tricks at the bottom of this page before you begin.

INSTRUCTIONS FOR STEAMED DUMPLINGS: 

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

2. Place the steamer basket into a large pot filled with 1-2 inches of water. Turn on medium heat, cover tightly with a lid and steam for approximately 9 minutes. 

3. Serve immediately with vinegar dipping sauce and/or chili oil. 

INSTRUCTIONS FOR PAN FRIED DUMPLINGS: 

1. Heat a large non-stick skillet over medium heat.

2. Add 1-2 Tbsp of oil to pan (enough to generously coat the bottom of the pan).

3. Gently place frozen dumplings into the pan so that they do not touch. Cook for 1-2 minutes.

4. Add enough water to cover 1/2 of the dumpling. Be careful, this may splatter! Cover immediately with a tight-fitting lid.

5. Turn heat to medium-low and let simmer for 7 minutes.

6. Remove from heat and drain the remaining water.

7. Return to stovetop and add 1 teaspoon of oil. Cook uncovered until the bottom is golden brown and dumplings release easily from the pan.

8. Serve immediately with vinegar dipping sauce and/or spicy 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!