Getting to Know Different Styles of Dumplings
Chinese dumplings can be categorized by their cooking method.
When it comes to Chinese dumplings, the basic differentiation between them lies in their preparation. Since all dumplings start with a wrapper and filling, it boils down to three different cooking methods.
Boiled Dumplings
Boiling is the most basic of cooking methods for dumplings. Start with fresh or frozen prepared dumplings, gently drop them into simmering water, and cook until the dough is tender and the filling is cooked through.
Steamed Dumplings
Steaming dumplings is a great way to show off their ornate folds and maintain their delicate texture. A bamboo steamer is a great tool for this job. Set it over a wok or pan with enough water to maintain a vigorous simmer and set the steamer basket in it to catch the steam and cook the dumplings.
Pan-Seared Dumplings
Tender, crispy, and chewy all at once, crowd-pleasing pan-fried dumplings (also called potstickers) are cooked by steaming and frying them in the same pan. Brown them on one side in an oiled pan first, then add water, cover, and steam them to cook them through. The final step is to remove the lid and cook off the water so the dumplings can re-crisp in the pan.
