Cooking your dumplings
ALWAYS COOK FROM FROZEN- do not defrost
METHOD 1
METHOD 2 ‘POTSTICKER’
Alternative way to cook if you do not have a steamer
Method requires shallow pan and lid
Best eaten immediately with a little light soy or
METHOD 1
- Bring steamer to the boil
- Place dumplings in steamer a steamer mat (available in our store or you can easily make your own) Do not let any of the dumplings touch or they may stick to each other
- Place lid on
- Steam on full for 18 mins until core temp of dumpling reaches 75 degrees Celsius or above
- Heat a pan up with small amount of oil and fry dumpling on one side to give a crispy bottom
METHOD 2 ‘POTSTICKER’
Alternative way to cook if you do not have a steamer
Method requires shallow pan and lid
- Heat a small amount of oil up in pan, evenly spread. Heat to just before smoke point
- Add frozen dumplings and fry until lightly browned on bottom- Medium heat
- Add thin layer of water to pan and place lid on
- Cook for approx 4 mins
- Then take lid off slightly to leave small crack
- Leave on heat for 8-10 mins until core temp reaches 75 degrees Celsius
- Remove and let cool off for a minute then eat and enjoy
- Here is a you tube video from another dumpling lover on their process
Best eaten immediately with a little light soy or
- Light soy/ Chinkiang vinegar (2- 1)
- Laogamma crispy chilli oil. We sell this online
- Chilli oil - receipe from Red House Spice - click here