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DumplingD
Cooking Instructions
Dumplings, Potstickers & Wontons
DO NOT DEFROST the dumplings before cooking.
Steaming with a Bamboo Steamer
Steaming dim sum in a steamer is the most traditional approach, but using other steaming methods is perfectly acceptable!
To start, line your steamer with baking paper and create small holes using a knife or paper punch to let the steam escape. Position the steamer over boiling water, ensuring there's a gap between the pot's base and the steamer. Keep the water level below the steamer to prevent soggy dumplings, and remember to check the water level as evaporates, adding boiling water as needed. Steam the dumplings for minutes. Alternatively, you can use cabbage leaves or muslin cloth to line the steamer, with the muslin being washable and reusable.
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 Postickers
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. Any dumpling with a flat bottom can be cooked with this way, including Soup Dumplings.
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.
Bao Buns
Steaming with a Bamboo Steamer
Bring water to a boil in a steamer or pot with a steaming rack. Place the bao buns in the steamer basket, making sure they don’t touch each other. Cover with a lid and steam on medium heat for 5–8 minutes, until fully heated.
Steaming without a Bamboo Steamer
Heat a small amount of water in a non-stick pan until it starts to simmer. Place a metal rack or heat-safe dish in the pan, and put the bao buns on top. Cover with a lid and steam for about 5 minutes.
Quick Microwave
Wrap each bao bun in a damp paper towel to keep them soft. Place them on a microwave-safe plate. Heat on high for 30–60 seconds until warmed through.
Spring Rolls
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 spring rolls 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.
Airfryer
Preheat the air fryer to 200°C for 5 minutes. Brush the spring rolls with vegetable oil and place in the air fryer basket. Cook for 4 minutes. Turn the spring rolls and cook for another 4 minutes until golden.
