How to Pan-Sear Frozen Dumplings
Updated: May 5
Do you know frozen dumplings can taste as good as freshly made ones? Let's pan-sear them today.
This cooking method works for both homemade frozen dumping or store-bought ones.
I usually make my dumplings, but I've tried a few different store-bought ones. Before we go to the cooking instructions, here are some excellent dumpling brands you may want to try.
Wei-Chuan frozen food company makes many different dumpling flavors. Search online or go to your local Chinese market to find your favorite ones.
You can tell the shapes of the dumplings on the left have a flat bottom and are recommended for pan-searing. The ones on the right are rounder and perfect for boiling. However, if you can let the rounder dumplings sit on the bottom or lay them down on one side in the pan, you can pan-sear too.
I made a video about these two different shapes. Click the screenshot below to watch.
Synear is one of the biggest names growing up. I ate so much of their dumplings when I was in school in China. I'm glad that they are finally in the US now.
Dumpling restaurants also sell frozen dumplings. My friend got these delicious chicken and mushroom dumplings from Manhattan Chinatown. They taste like homemade dumplings. If you live in NYC, go check it out.
YIN GONG CORP
18 Eldridge St
New York, NY 10002
Korean Mandu and Japanese gyoza are good options too. Their wrappers might be thinner, and some are pre-cooked and then frozen. Check the cooking instructions on the back of the package, then refer to my instructions below.
PAN SEAR DUMPLINGS
1 SERVING丨 15 MIN
8 to 12 frozen dumplings. Do not thaw them before cooking
1 tbsp vegetable oil (corn, peanut, canola, soybean)
1. Heat oil over medium-high heat.
2. Test the temperature with one dumpling. Not hot enough if the oil’s not sizzling. Once all the dumplings are in the pan, check the bottom of the dumplings and rotate your pan every 30 seconds or so to sear evenly.
3. When all the dumplings are golden, add water to cover 1/4 of the dumplings.
4. Cover and steam for 8 to 12 minutes, depending on the size and filling. Add more water if needed.
5. Uncover part of the pan and reduce the water.
6. When the bottoms are crispy again, they are done. Serve hot.
Here is the link to the video
Reply to this email with your questions about the recipe or any feedback. If you like this recipe and think someone you know will enjoy it, please share this email with them.
OTHER DELICIOUS RECIPES SHEPHERDS PURSE SPRING ROLLS PEPPER AND CHICKEN/EGG STIR FRY BRUSSELS SPROUTS WITH CHINESE CURED PORK BELLY STIR-FRIED SHRIMP WITH ASPARAGUS STIR-FRIED ASPARAGUS WITH MUSHROOMS BIRTHDAY NOODLES