The frozen dumplings at my local Asian market were a total waste of money until I figured out the trick to pan frying them

I used to buy these frozen pork and chive dumplings from H-Mart for $8 a bag and they always came out soggy or burnt on the bottom. Over about three weekends I tried steaming them first then pan frying, but they still stuck to the pan. Then I asked the lady restocking the freezer section what she does and she said to never thaw them just put them frozen into a hot pan with oil and a quarter cup of water then cover them right away. That changed everything. The bottoms got crispy and the tops stayed soft and steamed perfectly. Now I throw them in my cast iron skillet and they come out restaurant quality in like 8 minutes flat. Has anyone else had luck with a specific brand of frozen dumplings?

2 comments

2 Comments

the_william16d ago

Wait, that water trick actually works without making them mushy?

tylerpark15d ago

Yeah I was skeptical too @the_william until I tried it with my green beans last Tuesday. Leave them in a bowl of cold water for like 15 minutes, then pat dry with paper towels before cooking. They came out crispier than when I just threw them straight from the fridge into the pan. My carrots the other night were way better too, can't believe I've been skipping that step for so long.