Hi guys, This video is all about how to boil, steam
or fry dumplings. You can click on the annotations or check the descriptions for the time stamps
for each method. Alright, we are starting with boiling. Bring
up a pot of water or broth to a rolling boil over high heat. Then drop in your dumplings. How many? There
are no rules, just try not to crowd them. Now wait for the water to come to a rolling
boil again. This should take almost no time if you are cooking fresh dumplings. It will
obviously take longer if cooking from frozen. Once we get to a rapid boil again, add one
cup of cold water or broth. Then we wait for the water to boil again.
And that’s it. The dumplings are floating at the top and ready to remove and serve. I’m having these with a little savory soybean
broth and scallions. Delicious. Next, let’s try them steamed. Prepare your
steamer by oiling the bottom of the basket or lining with parchment paper. Place the
dumplings in with a bit of room so that as they expand they won’t stick together. Sticking
together is for family, friends and communities…not for dumplings. Place them over a base of boiling water and
steam over high heat for about 10 minutes for fresh dumplings and between 15 and 20
minutes for frozen ones. Easy peasy. And now for pan-fried dumplings aka potstickers
which are my favourite. Heat a little oil in a large pan. Once the
oil is hot, add your dumplings, one at a time, making sure each one gets some oil on the
bottom. Cook over medium high or high heat until the
bottoms are nicely golden. Then add some water. For fresh dumplings,
you only need a few tablespoons of water. For frozen, add enough water to come up about
halfway on the dumplings. Cover with a vented lid, or if you don’t have
one like me, just use another pan turned over. We’re cooking until most of the water evaporates.
You can lift the lid every so often to check, but you can also use your ears. It will start to crackle very loudly as it
gets down to the last bits of water and the oil and water are having it out. Uncover and let the rest of the water evaporate. You can take these off the stove right away,
or turn them over to get a little crispness on all sides. This is my favourite way to prepare dumplings
especially with homemade wrappers. The wrapper is chewy and soft at the top while the bottoms
are so nice and crispy. And the inside stays juicy and plump. Serve them with soy sauce, sweet vinegar,
hot sauce, hot chili oil, the possibilities are endless. What kinds of vegan dumplings are your favourite?
Boiled, steamed, pan-fried, or perhaps deep-fried. Let me know in the comments below. Thank you so much for watching this video.
Please give it a thumbs up if you liked it and subscribe for more easy vegan recipes
each week. Also, make sure you check out my mushroom
dumpling recipe if you haven’t already. Bye for now!