• Steps:

    1. Heat a non-stick pan on medium high.

    2. Add 2 tablespoons of oil.

    3. Place frozen dumplings flat side down in the pan.

    4. Fry the dumplings until the bottom skins turn lightly brown.

  • 5. Add enough water to reach about 1/3 the height of the dumplings. 

    6. Cover the pan and reduce the heat to medium.

    7. Boil the water for 15 minutes or until evaporated.

    8. Serve with our dumpling dipping sauce.

  • Steps:

    1. Bring a pot of water to a roiling boil.

    2. If needed, line a steamer with parchment paper.

    3. Place frozen dumplings flat side down in the steamer.

    4. Place the steaming vessel over the boiling water, cover, and steam for about 15-20 minutes.

    5. Serve with our dumpling dipping sauce.

  • Tools and Ingredients

    Non-stick frying pan & lid


    2 tbsp. of oil

    6-10 frozen dumplings (the fewer the dumplings, the more crispy skirt)

    ½ c. water

    1 tsp. cornstarch

    1 tsp. flour

    ¼ tsp. rice vinegar (you can substitute another vinegar you have on hand)

  • Steps:

    1. Heat pan on medium high.

    2. When hot, add oil to coat the bottom of the pan.

    3. Place frozen dumplings in the pan.

    4. Thoroughly mix cornstarch, flour, and rice vinegar into water to create a slurry.

    5.Let dumplings brown on the bottom.

    6. Pour slurry into the pan and cover with lid.

    7. When most of the water has evaporated (around 10-15 minutes), remove the lid.

    8. Let the skirt finish crisping in the pan.

    9. Slide the finished dumplings onto a plate or invert onto a plate (use plate that can fit within the pan if inverting).

  • Tools and Ingredients

    Pot with lid

    Bamboo or other steamer pan


  • Steps:

    1. Boil water in a pot. A couple of inches of water should be plenty for 15 minutes of boiling.
    2. Remove baos from plastic bag. 
    3. Place baos (with parchment lining provided beneath each) inside the steamer. 
    4. Place a steamer pan or bamboo steamer on top of the boiling pot.
    5. Cover and steam bao for approximately 14-15 minutes.