Steam-Frying Dumplings 101

Beef and Pork Dumplings on A Plate

So we all have that hectic weekday schedule. You want to save what energy you have left to actually cook a decent meal for the family this coming weekend, as well as keep this weekday's meal under budget. You swing by the grocery and grab a box of frozen dumplings, drive back home and set the pan on the stove.

The steam-fry technique is quite easy: 1 tbsp. oil, and 3 tbsps water. That is 1 part oil, 3 parts water. Keep on medium heat, keep the lid on for the first 10 minutes. Check every 3 minutes after that. Do not turn the dumplings, the upper part should be steamed-cook from the evaporating water, the remaining oil should fry the lower part of the dumplings. When the bottom turns golden brown, the dumplings are ready to eat.

Checking the dumplings if they are ready to eat.