Making dumplings has always been a family tradition for us. Growing up, it was never a solo task. My parents and I worked side by side, turning our kitchen into a little assembly line. My mom prepared the filling, my dad and I wrapped each dumpling with care (six pleats, just as she taught me), and then she would steam them for us to enjoy.

Making dumplings takes skill, patience, and a lot of love. Like all of my mom’s recipes, there were no measurements. It took instinct, practice, and the occasional instruction like “two rounds of soy sauce.” Over time, I learned.

Today, we make these dumplings for you with the same care and tradition. All that’s left is for you to cook them and enjoy the love wrapped inside every bite.

How to Cook Dumplings

Golden Rules

  • Always cook frozen dumplings directly from their frozen state. Never thaw. Thawing will cause the dumpling wrapper to become soggy or gummy, causing them to stick together and break open when cooked.
  • Be gentle. If there are a few frozen dumplings stuck together, you can gently pry them apart or tap them on the counter to separate them. If you can’t separate them, boil them!
  • Only take out as many dumplings as you are going to eat. If you have cooked extra, refrigerate leftovers immediately or discard.

Steam / Jiǎozǐ / 饺子

Steamed dumplings are called jiǎozǐ (pronounced “jow-zuh”). Steaming is the ideal way to cook delicate dumplings like ours. It gently cooks the filling while keeping the wrapper tender and pleasantly chewy, letting the flavours shine through in every bite.

What you need

  • Our frozen dumplings.
  • Bamboo steamer and wok, or a metal/stainless steel steamer pot.
  • Perforated parchment paper or oil.
  • Water.

Instructions

  1. Prepare your steamer. For bamboo steamers, line with perforated parchment paper so steam can drain and prevent soggy wrappers. For metal or stainless steel steamers, use perforated parchment paper or lightly oil the rack.
  2. Fill the wok or steamer pot with water. If using a bamboo steamer, place it in the wok. Bring the water to a simmer. 
  3. Place the dumplings in the steamer, leaving 2.5 cm (1 in) of space, so they do not stick together.
  4. Cover and steam for 15-20 minutes, until the dumplings turn translucent. If steaming multiple batches, check the water level and add more as needed. Serve warm with our house special chili sauce!

Pan-Fry / Guō-tiē / 锅贴

Guō-tiē (pronounced “gwoh-tyeh”) is my favourite way to cook dumplings. It’s a pan-frying and steaming method in one, which means you get the best of both worlds! I drool just thinking about the crispy golden-brown bottoms and the juicy, tender filling.

What you need

  • Our frozen dumplings.
  • Non-stick wok or pan with a lid.
  • Oil.

Instructions

  1. Add 2-3 tbsp of oil in a non-stick wok or pan over medium-high heat.
  2. Place dumplings in the wok/pan about 2.5 cm (1 in) apart, so they do not stick together. Cook dumplings until golden brown. 
  3. Pour a thin layer of water into the wok/pan, cover with the lid, and reduce the heat to medium-low. Steam-fry until the water evaporates.
  4. Carefully remove the dumpling from the wok/pan and serve warm with our house special chili sauce!

Boil / Shuǐjiǎo / 水饺

Boiled dumplings are called Shuǐjiǎo (pronounced “shway-jyaow”). Boiling is the fastest method, and it is a great way to separate frozen dumplings that are stuck together. Be careful with this cooking method, as the dumpling wrapper can break apart due to overcooking or vigorous boil.

What you need

  • Our frozen dumplings.
  • A pot that is large enough for the dumplings to float to the top in a single layer.
  • Water.

Instructions

  1. Bring a large pot of water to a boil. You want plenty of water and space in the pot, so the dumplings do not stick together.
  2. Carefully drop the dumplings into the water and stir immediately. If the dumplings sink to the bottom of the pot, they might stick and break apart.
  3. Cook for 7-8 minutes, or 1-2 minutes longer than it takes the dumplings to float.
  4. Remove the dumplings, letting excess water drain before transferring to a serving dish, and enjoy with our house special chili sauce!