Pan-frying with a little water allows for your dumplings to be steamed at the same time as achieving the irresistible crispy base. Cooked from frozen, your dumplings are ready in 8-10 minutes. If you are using a stainless steel pan, season the pan first before placing dumplings on to prevent your dumplings from sticking to the pan, alternatively you can use a non-stick pan.
You can steam dumplings in 8-10 minutes. To prevent your dumplings from sticking to your steamer, brush oil directly onto the base of your steamer and the base of dumplings, place your dumplings on lettuce leaves, or line your steamer with baking paper with small holes cut out to allow steam to come through. Allow enough space between dumplings for steam to get through and so that they do not stick together when cooking.
Ensure you have enough water in your wok (or pot) so that it doesn't burn the base. If using a wok ideally the water should be close to the base of the steamer, but not as high as where the food sits.
When the water is boiling, place your steamer on to the wok (or pot) and steam with the lid on for approximately 8 minutes (10 minutes if cooking from frozen). Keep an eye on water levels as it starts evaporating. Add more boiling water if necessary.
Caring for your Bamboo Steamers
To clean your bamboo steamer, gently scrub with a sponge and mild detergent, and rinse thoroughly. Do not let it soak. Let the steamer air dry for at least 2 days before storing to prevent any mildew. Steamers are not suitable for the dishwasher.
Ensure there is plenty of water in the pot and that the water is bubbling hot before placing dumplings in the pot. Make sure dumplings are not over-crowded in the pot (eg. larger pot for more dumplings). Drizzle oil. Boil on high for 1 minute, then turn down to medium heat for approximately 8 minutes.