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DumplingD
HOW TO COOK YOUR DUMPLINGS
DO NOT DEFROST THE DUMPLINGS BEFORE COOKING. THEY SHOULD GO STRAIGHT FROM THE FREEZER TO STEAMER, PAN OR POT.
Steaming dim sum in a bamboo steamer is the most authentic method, but it doesn't mean that using another steaming method is wrong!
STEAMING WITH A BAMBOO STEAMER
Line a steamer with baking paper. Use a knife or paper punch to make small holes in the paper to allow the steam through. Set the steamer over boiling water. There should be a gap between the base of the pot and the steamer. Make sure the water level is below the steamer, or you'll end up with a soggy dumpling. Monitor the water level when you are steaming, as the water evaporates. Top up with boiling water. Steam dumplings for 15 minutes. Alternatively, line the steamer with cabbage leaves or muslin cloth. The muslin cloth can be washed and re-used.
STEAMING WITHOUT A BAMBOO STEAMER
Place batches of dumplings onto a small plate lined with baking paper. Make a foil ‘donut’ and place in a large pan of simmering water. Rest the plate on top of the foil so that the plate sits above the boiling water. Cover with a lid and steam for 15 minutes. Monitor the water level, as water evaporates. Top up with boiling water.
COOKING POTSTICKERS
Use a large non-stick frying pan with a lid. Heat a tbsp. of vegetable oil in the pan over high heat. Add the dumplings and wait for about 2 minutes for their bottoms to turn golden. Pour enough water for it to come about halfway up the side of the dumpling. Cover with a lid and cook. When the water has almost evaporated remove the lid and let the pan continue sizzling until the water is completely gone and the dumpling bottoms are crispy.
IN A BROTH OR SOUP
Bring the broth to a boil in a large pot. Once boiling turn down the heat and add the dumplings. Bring the broth back to a slow boil and cook for 3 - 4 minutes. Stir once or twice to prevent the dumplings from sticking to each other.. Serve the broth hot.
DEEP-FRYING
Add 2 cups of vegetable oil to a saucepan. Heat over medium heat until hot. The oil is ready, when a small cube of bread starts sizzling and slowly browning. Add the dumplings a few at a time and fry until golden brown. Turn with a slotted spoon to ensure even browning. Remove from the oil with a slotted spoon and drain on kitchen towel.