12 dumplings per pack
For a light and refreshing dumpling, we married high quality pork with Chinese cabbage. We recommend serving them with noodles or eating them on their own with our nosh'd sauces on the side!
For boiled dumplings: After boiling a pot of water, turn the heat to medium and put in your desired amount of dumplings. If you defrosted the dumplings, let them cook in the pot for about 8 to 10 minutes. If you’re boiling completely frozen dumplings, let them cook for 12 to 15 minutes. Strain them from the water when done.
For steamed dumplings: Boil water in a wok and place a steaming rack in it. Place your dumplings on a plate on the rack while maintaining a high heat, checking the water level in the wok once in a while. If you defrosted the dumplings, steam them for about 8 to 10 minutes. If you’re steaming completely frozen dumplings, steam them for 12 to 15 minutes.
For pan-fried dumplings: Heat up a pan with some oil and once the oil is slightly smoking, turn down the heat to medium. Pan-fry the dumplings for 1 minute, then add in some water (half the height of the dumplings) and cover the pan with a lid. After 10 to 12 minutes, check to see if the dumplings are cooked by pressing them to see if they’re springy. If they feel mushy, add more water.
For deep-fried dumplings: Defrost your dumplings. Heat up enough oil to fry them in a wok or pan, then fry the dumplings for 5 minutes or until golden brown.
Filling ingredients: minced pork, cabbage, salt, tapioca starch, sesame oil