cooking instructions

COOK FROM FROZEN, DO NOT DEFROST BEFORE COOKING.

boil • Cook Time: 7-9 min

Fill pot 2/3 full with water and bring to full boil.

Lower dumplings in, stir to make sure they don’t stick to the bottom. Stir occasionally as needed.

Cook until all dumplings float - this typically takes about 4-5 minutes.

Add one cup of cold water, and let it come back to a boil. Let dumplings cook for another 3-4 minutes. Strain and serve immediately.

We toss ours in sesame oil, a hit of soy, chili crisp, and top with fresh cilantro. For a balanced one-pot meal, you can cook as above but in broth rather than water, and add veggies and noodles to turn it into a hearty bowl of soup!

Not recommended for vegetarian dumplings as they are delicate and may burst. Steam or pan-fry those babies!

pan-fry • cook time: 15 min

In a non-stick frying pan, heat 1-2 tablespoons of neutral oil on medium high. 

Place frozen dumplings in pan and cook until bottoms are lightly browned.

Slowly add water to cover the bottom ¼ of the dumplings.

Cover with lid, cook on medium high heat until water evaporates, about 10 minutes.

Turn heat down to medium low, remove lid and check to see if the bottoms are golden brown and crispy.

Serve with dipping sauce of your choice. There are no rules!

steam • cook time: 7-10 min

Line the bottom of your bamboo or metal steamer with steamer paper. You can get this at Asian grocers, or cut parchment paper to size, cutting small holes in the paper to create perforation for steam to escape through. If you don’t have either, spray a thin coating of oil, or lay down a flat lettuce leaf. 

Place frozen dumplings into the steamer basket, spaced evenly apart to prevent them from sticking together.

Place over a wok or pot filled with boiling water and cover with lid. Steam for recommended time:

Chicken & Ginger: 12 minutes, Pork & Chives: 10 minutes, Shrimp & Scallop: 10 minutes, Vegetarian: 7 minutes

Garnish with scallion ribbons if you’re feeling fancy. We dip these in Chinkiang vinegar (dark Chinese vinegar) with fresh julienned ginger, or chili oil.

deep-fry • cook time: 5 min

Heat oil to 350F, put your frozen dumplings in for 5 minutes. The crispiest skins and the juiciest insides, these can pair with more robust sauces - we’ve had them with creamy, zesty aioli. Yum!