If you don’t want your dumplings to be mushy, make sure to partially thaw them before boiling. Letting them sit at room temperature for 15 minutes should be enough.
Adding more water is done to prevent you from undercooking the filling. The filling and the dough in a frozen dumpling usually don’t take the same amount of time to cook. By adding cold water, you slow down the cooking process and make sure both parts of the dumpling are cooked perfectly. [3] X Research source
If you want to be sure the dumplings are cooked through, take one out of the pot, cut it in half, and try it. [5] X Research source
When steam-frying the dumplings, you don’t need to limit yourself to vegetable oil. You can use corn oil as well, or any other type of oil you normally use. [7] X Research source
If you want the dumplings to have an even crust, fry them for 1 to 2 minutes while swirling the pan. [9] X Research source
Make sure to partially thaw the dumplings before you put them in the microwave or they might burn. [14] X Research source
Let the dumplings sit for 15 seconds after microwaving and before frying them. Some of the water from them will evaporate, so when the dumplings come in contact with hot oil, there won’t be any splattering. [16] X Research source If you’re not in a rush, you can leave the dumplings to sit overnight. The colder the dumplings, the better the taste after they’ve been fried. [17] X Research source
