Old Country Food dumplings dumplings have thin, tender pastry skins that burst in your mouth to reveal the tastiest fillings inside. While dumplings are traditionally boiled or steamed for the softest of skins, they’re also amazing pan fried to golden crispiness - a fast and full meal in just 15 minutes from freezer to plate.

 

Top Tip

Separate your frozen dumplings before cooking to allow for even cooking and to ensure the pastry doesn’t tear. Simply tap the tray of frozen dumplings on your worktop to split them apart. If some remain stuck together, smack the bases together to separate.

 

Boiled

  1. Bring a large pot of water to the boil.

  2. Add a teaspoon of vegetable oil to stop the dumplings sticking together.

  3. Carefully drop frozen dumplings into the boiling water.

  4. Cook for 8-10 minutes until the dumplings are tender and rise to the surface.

Steamed

  1. Line the base of a bamboo or metal steamer with perforated baking paper.

  2. Bring a half full pot of water to the boil.

  3. Space frozen dumplings apart in the steamer.

  4. Place the steamer on top of the pot of boiling water and steam for 10 - 15 minutes until the pastry is translucent and the dumplings are cooked through.

Pan-Fried

  1. Add 3-4 tablespoons of cooking oil to a non-stick frying pan.

  2. Place the frozen dumplings in the pan with the crowns pointing up. Cook over a medium heat.

  3. When the bottom of the dumplings are browned add water to 1/3 of their height. Cover for 3 minutes.

  4. Uncover and bring to the boil until the rest of the water evaporates, and cook until the bases are golden.