How to cook perfectly brown & crunchy bottomed dumplings
Hello, everyone - I am so distraught and disappointed with myself in why I haven't made a tutorial on how to cook my dumplings the most lit way possible.
I've gotten messages every once and awhile from customers freaking out that their dumplings aren't turning out the way they want them to and I ask them the same questions:
1. Did you read the instructions?
2. Did you read the instructions and did you heed the warning in *asterisk* to use a good non-stick pan?
Bless everyone's hearts. I owe it to you all with this information.
OK, so there are many ways to cook dumplings that yield a crispy undercarriage. The instructions that I put in all my bags (that are also found on this website) is the method that demands the least effort for everyone involved.
This method I'm showing you now requires slightly more effort. Placing a lid on the frying pan. That's it. Let's begin:
- a good non-stick pan
- plastic/silicon spatula
- a lid
- Dumpling King dumplings
- flavourless oil (grapeseed, canola, corn, anything flavourless with a high smoke point)
- some water
*Do not use olive oil, please. This isn't Italian cooking, it makes everything you cook taste like olive oil (which can be nice under the right circumstances) and it also has a low smoke point so yeah, Don't use it when cooking chinese food.*
1. Put some oil in the non stick pan. Don't add a lot. Look how much i put in.
2. then put frozen dumplings in the pan.
3. then turn the heat on high.
4. when you hear sizzling, add some water, then immediately cover.
*yo - look at how little water i added (compared to my other directions i give to fill the water 3/4 way up the dumpling). because we are adding a lid it will speed up the process of cooking and amplify the heat and create steam (and we all know steam is hot Af and cooks things super fast) so we don't need that much water, my homie.*
5. keep the lid on until the tops of the dumplings are translucent. after that take the lid off and let the rest of the water evaporate.
6. after the lid is off let the rest of the water evaporate, i didn't move the dumpling at all in this. i didn't poke them, wiggle, or f*ck with them in any way. i kept the heat on high. i just left them alone. once the water is evaporated it's up to you how crunchy and crispy you want the bottom to be, they are already cooked through so you're golden (pun intended). chill and eat dumplings and look like a boss in front of your cat/dog/plant/reflection in the mirror.
it's actually a step up in difficulty compared to frying eggs, for real. enjoy your life, enjoy my dumplings.