Pan Fried
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In a medium skillet, heat a 1/4 cup canola oil (or other neutral cooking oil) on medium high heat.
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When oil is hot, but not smoking, place one layer of dumplings in the skillet, leaving some space between each dumpling.
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Add 1/2 cup of water or until the water covers 1/3 of the dumplings.
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Cover the skillet and bring the water to a boil.
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After 2 minutes, uncover the skillet. Do not move the dumplings.
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When the water evaporates, pan fry the dumplings for 1–2 minutes, or until the bottom is golden brown.
Steamed
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Line a steamer with perforated parchment paper liners.
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On high heat, bring the steamer water to a rolling boil.
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Place dumplings in the steamer leaving at least ½ inch of space between each dumpling
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Cover and steam for 12–14 minutes or until fully cooked through. The inside of the dumpling should reach 160 degrees when using a thermometer.