This isn’t a recipe as much as a way to document the precise cooking method I use for steam/frying frozen dumplings. Getting the right balance of crispiness and chewiness in a dumping requires some practice. The method I was taught to use is to first pan fry the frozen dumplings on a very high heat- the high heat will crisp the outside and prevent the frozen dumpling skin from melting gradually and ripping in the pan.

In New York City, I like to buy my dumplings at Lam Zhou hand pulled Noodles in Chinatown, or at Fu Zhou dumplings in the Lower East Side.

Szechuan sauce not included.

  • 6 servings
  • 10 mins
  • 20 mins
  • 30 mins


  • 10 Pork and cabbage dumplings, frozen
  • 1 tablespoon soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon corn oil



  • Heat the oil in a cast iron skillet on high heat until it reaches the smoke point. Add the frozen dumplings directly from the freezer into the pan.
  • Sear the bottom of the dumplings for 2 minutes, and then turn the heat down to medium and add 1 cup of water. Cover the pan and let the dumplings steam for 10 minutes.
  • After 10 minutes remove the lid and let the remaining liquid evaporate on low heat. Use a thin metal spatula to lift the dumplings off the pan hopefully without the eponymous sticking.
  • Serve the dumplings with a mixture of soy sauce and garlic chili sauce for dipping.