Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Turn on medium heat, pour 1 tbsp of cooking oil into the skillet, tilt the pan to coat the bottom evenly with oil, and lightly preheat.
local_fire_departmentmedium heatWatch out
Ensure the oil evenly coats the bottom, otherwise the dumplings will stick to the pan and burn.
Arranging dumplings off heat reduces the risk of accidental burns from touching the hot skillet sides.
Temporarily turn off the heat immediately, then arrange 24 frozen dumplings neatly and tightly in a circular pattern in the skillet.
local_fire_departmentoff heatWatch out
Turn off the heat before arranging dumplings to prevent hands from touching hot surfaces and to allow ample time to place them neatly.
Once the dumplings are arranged, turn the heat back on to medium until the pan heats up and sizzles.
local_fire_departmentmedium heatWatch out
Keep heat at medium, avoid high heat to prevent scorching the bottom of dumplings.
Pour about 300 ml of water along the side of the pan until it reaches two-thirds of the height of frozen dumplings (if using fresh dumplings, fill to half height only).
local_fire_departmentmedium heatWatch out
Frozen dumplings require water up to 2/3 height to cook through
fresh dumplings will become soggy if too much water is added
Once the water boils vigorously and releases steam, quickly cover with the lid to steam.
local_fire_departmentmedium heatWatch out
Wait until the water boils before putting on the lid, so heat is trapped efficiently to steam dumplings thoroughly.
Steam covered for 5 to 6 minutes until water reduces, then uncover and continue heating to evaporate moisture. When water is nearly gone, adjust to medium heat if needed, and cook until moisture is fully dried and the bottom edges turn golden and crispy.
local_fire_departmentmedium heat, about 5 to 6 minutesWatch out
Watch heat carefully as water reduces
lower heat if needed to prevent burning the bottom crust before moisture fully evaporates
Turn off heat once water is completely gone and edges are golden and crisp. Use a thin spatula around the edges to gently loosen dumplings from the pan surface, then shake the skillet to ensure the dumplings slide freely.
local_fire_departmentoff heatWatch out
Ensure moisture is completely gone before turning off heat
if dumplings do not slide easily, do not force pry them, add a drop of oil and reheat slightly
Firmly press the plate center and hold the handle securely while flipping to prevent hot oil drips or hot food sliding out causing burns.
Place a suitable serving plate upside down over the skillet, hold the plate firmly with one hand while gripping the pan handle with the other, then swiftly invert the pan to turn out the crispy dumplings onto the plate.
local_fire_departmentoff heatWatch out
The serving plate must be larger than the pan interior and the flip must be quick, otherwise the dumplings may scatter or spill.
Authentic Shanghai Shredded Pork and Cabbage Spring Rolls
Juicy Cabbage Dumplings
Quick Braised Chicken and Potatoes
Melt-in-Your-Mouth Dong Po Rou (Braised Pork Belly)
Easy No-Roll Thin-Skin Chive Boxes
Juicy Tomato and Beef Dumplings