Frozen dumplings are the perfect anytime emergency meal. Dumplings for breakfast? Yes. For a midnight snack? Definitely. They’re always there when you need them! But for all their popularity, we still get so many questions on how to cook frozen dumplings.
In this post, we’ll show you how to boil, steam, and pan-fry frozen dumplings, whether they’re homemade or storebought. We’ll answer some commonly asked questions and share a video to cover everything you need to know about cooking frozen dumplings!
Quick story time (feel free to skip ahead):
A few weeks ago I found myself explaining how to cook frozen dumplings not once, not twice, but THREE TIMES. (My own friends perhaps aren’t the most frequent visitors to The Woks of Life.)
I realized many people out there don’t have a clue how to cook frozen dumplings. And to be honest, there are a handful of little tips that, if overlooked, make the difference between soggy, stuck-together dumplings and perfectly cooked ones with tender, chewy wrappers and juicy filling!
We’re always more concerned about the dumpling recipe itself, but it seems that between stashing them in the freezer and cooking them, there’s some confusion out there.
So today we have the deep dive into cooking frozen dumplings that no one consciously wanted, but clearly needed. In this guide, we’ll show you three methods: boiling, steaming, and pan-frying. Each has its own charm, and we’ll walk you through exactly what to do (and what not to do!) for perfect results every time.
The Case for Frozen Dumplings (though no one needs any convincing)
When making dumplings, you want to make enough such that you don’t have to make them again for a while. So you’ll usually be stashing a bunch of them in the freezer. We have tons of fantastic recipes you can start with:
- The Only Dumpling Recipe You’ll Ever Need
- Pork and Chive Dumplings
- Chicken Dumplings
- Vegetable Dumplings
- Pork and Celery Dumplings
- Beef Dumplings
- Chicken Zucchini Dumplings
- Pork and Dill Dumplings (my mom’s newest recipe)
- Even Gluten Free Dumplings! (Note: these cooking methods will work the same way for GF dumplings)
If you prefer store-bought frozen dumplings, you’re not alone. My local Asian grocery store has betrayed me and dramatically reduced stock of dumpling wrappers and 5x-ed the variety and types of frozen dumplings they order, because it seems no one where I live cares to make their own.
And to be fair, there are tons of great frozen dumpling brands out there. Our local Chinese grocery store says the most popular one is this flavor from Wei-chuan, so if you need a starting point, there you have it! Most of Wei-chuan’s flavors are great.
Golden Rule #1: Never Thaw!
Before we dive into the methods, let me say this because it’s crucial: always cook frozen dumplings directly from their frozen state. Do not let them thaw! The wrappers will “melt” and become gummy from condensation in the bag, and they’ll stick together in ways no amount of oil can fix.
Golden Rule #2: Be Gentle with Them
Frozen dumpling wrapper edges will shatter if given the chance, particularly if they’re older and have been hanging out in the freezer for more than a couple of months.
If a few are stuck together, we generally save those ones for boiling as they’ll come apart in boiling water. Sometimes you can gently pry them apart or tap them on the counter to separate them, but if you can’t, just save them for another day.
It’s why it’s so important to pre-freeze the dumplings on a sheet pan, with a little space between each. This helps prevent them from sticking together when you put them in the bag. Letting your frozen dumplings sit out for too long can also lead to sticking.
Can I Air-Fry My Dumplings?
For you air fryer nuts, the answer is yes! See our post on how to air fry dumplings for a satisfying crunch!
Method 1: How to Boil Frozen Dumplings
Boiling = Juicy dumplings!
They’re easy to eat and enjoy, and all that juice gets locked inside. It’s also the most straightforward method. This is also a great way to cook a large batch of dumplings.
What You’ll Need:
- Frozen dumplings
- A pot that’s large enough for all of the dumplings to float to the top in a single layer
Instructions:
Bring a large pot of water to a rolling boil. You want plenty of water, so the dumplings can move around freely without sticking together.
Carefully drop the dumplings into the water one at a time. Stir them right away with a slotted spoon. If you let them sit in the boiling water, they can sink to the bottom of the pot and stick, which will cause them to tear open. If you have some dumplings that were stuck together when frozen, gently nudge them with your spoon to separate them.
Bring the water back up to a boil, and add ¼ cup of cold water. Continue cooking for 7 to 8 minutes, or 1 to 2 minutes longer than it takes for the dumplings to float, adding ¼ cup of cold water whenever the water comes back to a boil. This prevents the dumpling wrappers from becoming starchy and overcooking before the filling has a chance to cook.
Remove the dumplings with a slotted spoon, letting the excess water drain before transferring to a serving dish.
Method 2: How to Steam Frozen Dumplings
Steaming frozen dumplings gives you the most delicate and refined texture—the wrappers stay chewier since they’re not submerged in water. This is our favorite method when we really want to appreciate the dumpling wrapper itself—say when we’ve taken the time to make them from scratch. (Check out our homemade dumpling dough recipe here!)
What You’ll Need:
- Frozen dumplings
- Bamboo steamer or metal steamer pot
- Parchment paper, a cotton or straw steamer liner, or cabbage leaves (e.g., napa cabbage, Taiwanese cabbage)
Instructions:
First, prepare your steamer.
If you’re using a bamboo steamer, line it first with cabbage leaves, damp cheesecloth, cloth steamer liners, or parchment paper steamer liners (you can buy these or make your own by cutting parchment to size like this). You can also use a straw steamer liner like we have in the video.
If you’re using a tiered metal steamer pot, you can put the liners directly on the metal rack and serve the dumplings right on the metal “shelf”. You can also line a plate and put the dumplings on the plate then remove the plate once the dumplings are cooked, though you will see more condensation with this method, which can lead to slight sogginess.
Place the bamboo steamer in the wok. Fill your wok with enough water to come ½-inch (1cm) up the sides of the steamer. Bring the water to a simmer. Arrange the frozen dumplings in the steamer basket, leaving about ¾ to 1 inch (2cm) of space between each one. Cover and steam for 8-10 minutes.
After 8-10 minutes, carefully remove the lid. The dumplings should look a little puffy and more translucent. Serve them right from the steamer basket! If you’re steaming multiple batches, check the water level between batches and add more water to maintain that ½-inch/1cm level.
Method 3: How to Pan-Fry Frozen Dumplings (Potstickers)
Pan-frying of course yields those gloriously crispy bottoms that everyone loves. It’s the most popular method in our house. It’s actually pan-frying and steaming in one, which means you get the best of both worlds: a crispy, golden bottom and a tender, steamed top.
What You’ll Need:
- Frozen dumplings
- Non-stick skillet or well-seasoned cast iron pan with a lid
- 1-2 tablespoons neutral oil
Heat a cast-iron or non-stick pan over medium heat. When the pan is hot, add 1 to 2 tablespoons of neutral oil to the pan. Add the frozen dumplings, spaced slightly apart. Fry until the bottoms of the dumplings are lightly golden.
Add ⅓ – ½ cup of water to the pan, holding a tight-fitting lid in front of you to shield you from the splatter (oil and water will do that, after all). The rule of thumb is ¼-inch (6mm) of water for a full pan of dumplings. If you don’t have a full pan, you’ll need less water. Cover immediately with a tight-fitting lid. Reduce the heat to medium-low, and steam-fry for 7-9 minutes. Usually, it’s good to check the dumplings once towards the end of this time to make sure the pan isn’t drying out too soon.
Uncover, increase the heat to medium and continue cooking until the water has completely evaporated and the bottom of the dumplings are crispy and golden. You can gently peek under one with a spatula to check for that golden brown color and crispy texture!
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Now that you know how to cook frozen dumplings in three different ways, try all three to find your favorite! Each method has its benefits!
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Recipe
How to Cook Frozen Dumplings
Ingredients
- frozen dumplings
Instructions
To Boil:
- Bring a large pot of water to a rolling boil. You want plenty of water, so the dumplings can move around freely without sticking together.
- Carefully drop the dumplings into the water one at a time. Stir them right away with a slotted spoon. If you let them sit in the boiling water, they can sink to the bottom of the pot and stick, which will cause them to tear open. If you have some dumplings that were stuck together when frozen, gently nudge them with your spoon to separate them.
- Bring the water back up to a boil, and add ¼ cup of cold water. Continue cooking for 7 to 8 minutes, or 1 to 2 minutes longer than it takes for the dumplings to float, adding ¼ cup of cold water whenever the water comes back to a boil.
- Remove the dumplings with a slotted spoon, letting the excess water drain before transferring to a serving dish.
To Steam:
- If using a bamboo steamer, line it first with cabbage leaves, damp cheesecloth, cloth steamer liners, or parchment paper steamer liners.
- If using a tiered metal steamer pot, you can put the liners directly on the metal rack and serve the dumplings right on the metal “shelf.” You can also line a plate and put the dumplings on the plate then remove the plate once the dumplings are cooked, though you will see more condensation with this method, which can lead to slight sogginess.
- Place the bamboo steamer in the wok. Fill your wok with enough water to come ½-inch (1cm) up the sides of the steamer. Bring the water to a simmer. Arrange the frozen dumplings in the steamer basket, leaving about ¾ to 1 inch (2cm) of space between each one. If using a metal steamer, simply make sure the base of the steamer has about 2 inches of water in it. Cover and steam for 8-10 minutes.
- If steaming multiple batches, check the water level between batches and add more water to maintain that ½-inch/1cm level.
To Pan-Fry:
- Heat a cast-iron or non-stick pan over medium heat. When the pan is hot, add 1 to 2 tablespoons of neutral oil to the pan. Add the frozen dumplings, spaced slightly apart. Fry until the bottoms of the dumplings are lightly golden.
- Add ⅓ – ½ cup of water to the pan, holding a tight-fitting lid in front of you to shield you from the splatter. The rule of thumb is ¼-inch (6mm) of water for a full pan of dumplings. If you don’t have a full pan, you’ll need less water. Cover immediately with a tight-fitting lid. Reduce the heat to medium-low, and steam-fry for 7-9 minutes.
- Uncover, increase the heat to medium and continue cooking until the water has completely evaporated and the bottom of the dumplings are crispy and golden.
