How to Pan Fry the Perfect Dumpling

Tip for dumplings sticking to your pan:

This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough.
The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test.
To make sure your pan 
is at the correct temperature, try the water droplet test.

Heat up your pan, when you think it is hot enough, splash a few droplets of water into your pan:
1. If the droplets sit and start bubbling, it's not hot enough.
2. If the droplets hiss and spit, evaporating immediately, it's TOO hot. 
3. If the droplets stays in a single ball and rolls around, your pan is the PERFECT temperature to add your oil!



1. Place your pan on medium heat. When hot, add 2 tablespoons of oil to a non-stick pan.
(If you don't have a nonstick pan, read the tips above to help stop the dumplings from sticking).

2. Place an even layer of frozen dumplings in pan.
Make sure there is oil on the bottom of every single dumpling.

3. Pour in some water, enough to reach about 1/2-3/4 up the sides of the dumplings.

4. Cover and cook for about 10 minutes on medium to high heat or until the water 
evaporates and the dumplings are cooked through and golden and crispy at the bottom.
 Once the water has evaporated, it should take about 3 minutes for the bottoms of your 
dumplings to become crispy and brown. Remove the dumplings and serve.

Hakka Dumplings are featured in this step by step guide.


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