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?
Books Editor and Stylist at Food52.
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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Well played. You deserve a cookie.
What does that phrase mean, anyway?
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