Cooking Tips — Mei Mei (2024)

FAQs

What is the best way to cook dumplings? ›

The Two Easiest Ways to Cook: Boiling and Steaming

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

Cover the pan to let the steam cook the top of the dumplings. Let them simmer for 4-6 minutes (7-10 minutes if frozen). Keep an eye on the pan to ensure there's enough water. Uncover the dumplings and let any remaining water evaporate.

Before freezing, it is a good idea to cover them in oil – this will also protect the dough from drying out when the dumplings are cooling down after cooking. Pre-cooked dumplings are also best kept in a ziploc bag.

Depending on the number of dumplings you're cooking, bring a medium to large pot of water to a boil. Drop in the dumplings, and stir immediately so they don't stick to the bottom of the pot. Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through.

Allow batter to rest for 3 to 5 minutes. Drop batter by spoonfuls into boiling stew or soup. Cover and simmer without lifting the lid for 15 minutes. Serve.

Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.

Use an oil with a high smoke point like vegetable oil or canola oil. Sesame oil, with it's distinctive flavour, is great in dumpling dipping sauces. Here are some of our favourite dumpling recipes. Video Player is loading.

If you're cooking from frozen, then use enough water to cover the bottom third of the dumplings. Turn your stove to medium-high heat and cover the pan. Raise the heat on the burner so the water starts to evaporate. As soon as you see steam rising from the water, put the lid on your pan so your dumplings start cooking.

On the other hand, when it comes to uncooked dumplings, they last for about 1-3 days when stored properly in an air-tight container or plastic zipper bag in the fridge.

Can you reheat dumplings the next day? ›

For extra crispy dumplings, cook over medium-high heat, cover with a lid and cook for another couple of minutes per side. Remove from the frying pan and serve immediately. Alternatively, you can reheat leftovers in a pot of boiling water on the stove top for approximately 3 minutes, or until heated all the way through.

Cooked food can only stay in the temperature danger zone for so long before it becomes unsafe to eat. Havern explains: "The maximum amount of time perishable foods can [spend] in the danger zone is two hours. At two hours, the food must be consumed, stored correctly, or thrown away.

Health experts state that cooking anxiety is characterized by feelings of nervousness, worry, fear, or panic that a person faces with the task of cooking. Cooking anxiety can be caused by a variety of factors, including a lack of confidence, fear of making mistakes, and fear of criticism, to name a few.

heat / Oil. Heat is a critical part of cooking, and for the best results, make sure that the oil is hot when you add ingredients to saute, stir-fry, or fry. If you don't, the food would just be sitting in oil rather than getting cooked in oil. When you add the oil to the pan, tip the pan back & forth.

There are three basic ways: steaming, boiling, and steam-frying. There is also deep-frying or serving with a crispy lacy “skirt.” While the cooking method depends heavily upon your mood and what you are craving, it also depends on the shape of your dumpling.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

I find boiling is best for dumplings that have a filling with a stronger flavour such as my lamb and onion dumplings. Pan-frying is better in fillings with a lighter flavour such as these vegetable dumplings where you can notice the extra fried toastiness.

Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.