For a serving of 5 dumplings. Adjust according to pan size and appetite.

Note: Do not defrost dumplings before cooking. They go straight from freezer to stovetop.

Whip Out

1. Your favourite non-stick pan, with lid
2. Vegetable Oil (1 tablespoon)
3. Some water

Pan-fried

1. Warm your pan over a medium high heat. When hot, add oil.

   1. Tip: You can test the heat level by dropping a few drops of water; if it sizzles on contact, you’re good to go.

2. Lay out dumplings on its flat side (with the folded side facing up) and let cook in oil for 2 minutes until lightly browned.

3. Slowly add water until the bottom of each dumpling is covered about 1/4 of the way. Cover with lid and let steam for 8-10 minutes*. On your first cook, you might want to check to see if water is fully evaporated at the halfway mark.

4. For additional crunch, flip dumplings on sides to get additional sears. Add oil if needed.

5. Plate and serve! Try on it’s own or with a sauce. We recommend red vinegar or soy sauce with Sriracha. Also goes well with your favourite ramen!

*Cook to a minimum internal temperature of 74°C / 165°F.

Tip: You can tell if the inside is cooked if the dumpling wrapping expands slightly and the dumpling has the ‘bounce’ of a medium steak.