Whenever I make frozen dumplings, they're never as good as I want them to be -- either they're totally mushy or perfectly crisp but all the dough isn't quite cooked. Do you have problems preparing frozen dumplings?
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Do you speak of a gyoza type dumpling? If so, steaming them from frozen and then allowing to fry should give you a perfect result.
Are you referring to store-bought or homemade frozen dumplings? In my experience the homemade kind, made with regular store-bought wrappers, cook perfectly from frozen, especially if you use a nonstick pan. I've found store-bought frozen dumplings to be very hit-or-miss though.
I have not had luck cooking frozen shumai type or shrimp hargau dimsum but potstickers/peking ravioli i have no problem boiling and then optional pan frying.
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