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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take an unheated non-stick frying pan without adding oil. Take 20 frozen dumplings directly out of the package and arrange them tightly in a ring shape on the cold pan bottom.
Watch out
Do not preheat the pan or add oil first, otherwise the dumpling skin may stick and tear easily.
Pour about 250 ml of cold water directly into the pan until the water level reaches halfway up the height of the dumplings.
Watch out
Water height must reach halfway up the dumplings
too little water leaves filling undercooked, too much makes dumplings soggy
Turn heat to high, cover tightly with lid, and cook for 3 minutes and 30 seconds until the water boils vigorously creating dense white bubbles.
local_fire_departmentHigh heatWatch out
Do not open lid during this time, otherwise lost steam will cause dumpling centers to remain cold or undercooked.
Hot steam and splattering oil will escape when removing the lid; keep a safe distance to prevent burns.
Lift the lid temporarily, drizzle 1 tbsp of cooking oil around the pan, cover immediately with lid, and cook on high heat for another 2 minutes.
local_fire_departmentHigh heatWatch out
Oil added to hot water will sizzle and splatter
add oil carefully and quickly put the lid back on
Remove the lid completely and adjust heat to medium. Continue heating to evaporate all moisture, shaking pan gently to distribute oil until water completely evaporates.
local_fire_departmentMedium heatWatch out
Ensure water evaporates completely leaving only oil
remaining water will prevent the bottom from becoming crispy
Keep cooking on medium heat for about 2 minutes. Use a fork to gently lift dumpling edge to check color, and turn off heat once the bottom is evenly golden brown and crisp.
local_fire_departmentMedium heatWatch out
Be gentle when lifting dumplings with a fork
poking too hard will pierce the skin and leak juicy filling
The pan is hot; exercise caution when inverting the pan to avoid touching hot metal surfaces.
After turning off heat, place a large round plate face-down over dumplings. Firmly press the plate with one hand, hold pan handle with the other, flip upside down quickly so the crispy golden bottom faces up.
Watch out
Hold both plate and pan handle tightly together when flipping, otherwise hot residual oil or dumplings may spill and cause burns.
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