Soo this just happened. I made dim sum in my own home and scored some major wifey points. And I didn't make just any dim sum, I am talking juicy, flavourful chicken and shrimp dumplings filled with garlic chives, ginger, garlic, and a hint of sesame oil and soy sauce. My mouth drools just writing about it.
Dumplings are so easy to make. The mixture is easy and the cooking process is easy. What is time-consuming is the folding. It takes me at least an hour to fold this many dumplings. I make a big batch so that I can freeze them and use as desired.
Save for a super easy weeknight dinner? Check! ✓
However, if you just don't have the patience to fold 80 dumplings, simply get a family member to help you or just cut the recipe in half.
How to Cook Dumplings
There are three main ways to cook these dumplings: pan-fried, steamed and boiled.
- Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
- Steam: In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
- Boil: Fill a large pot with ⅔ water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.