To Start:
Choose the wrapper, filling, cooking method and dipping sauce that you prefer.
Cooking Methods:
To Boil: Add dumplings to a saucepan of boiling water in batches, taking care not to overcrowd. Cook until they float to the surface and wrappers are translucent. If cooking frozen dumplings, increase the cooking time by 1-2 minutes.
To Pan-Fry (Gyoza): Heat a non-stick frying pan over medium-high heat. Add enough oil to cover base of pan. Add gyozas and fry for 3-4 minutes. Pour 1/2 cup water into pan. Cover and reduce heat to medium-low. Steam until water has evaporated. Check gyozas: if they’re uncooked, add more water and continue cooking. To finish, increase heat to medium-high and cook, uncovered, until bases are golden brown and crisp.
To Steam: Bring water to the boil in a wok or saucepan over high heat. Line base of steamer basket with baking paper. Place dumplings in a single layer on paper. Place steamer over wok – it should not touch the water, Steam dumplings for 15-20 minutes or until tender and cooked through.
Save For Later:
Prepare the dumplings ahead, cover with plastic wrap and keep refrigerated until ready to cook.
To Freeze: Place uncooked dumplings on a baking paper-lined tray, making sure they are not touching. Once frozen, store in containers.