From the freezer · no need to thaw

Cook them right

Two foolproof ways. Pick one, set a timer, and they're on the table in minutes — straight from frozen.

8′

Pan-fry

The truck way — crisp golden base

Medium heat
Lid needed

1Heat 1 tbsp oil in a non-stick pan over medium heat. Add dumplings flat-side down, 2 min until the base turns golden.
2Pour in 120 ml water, cover with a lid, and steam-fry for 5 min.
3Uncover, cook 1 more min until the water is gone and the base re-crisps. Serve hot.

6′

Boil

The classic way — 水饺

Big pot
Lots of water

1Bring a large pot of water to a rolling boil. Drop dumplings in and stir gently so they don't stick.
2Boil for 6 min from frozen — they're ready about 1 min after they float.
3Scoop out with a slotted spoon, drain well, sauce immediately.

The dipping sauce

2 parts black vinegar · 1 part soy · chilli oil to taste

That's it. A sliver of fresh ginger in the vinegar if you're feeling fancy.