Boil

8–12 min

Bring a large pot of water to the boil. Add frozen dumplings and gently stir to prevent sticking. Keep the water at a steady boil and cook until the meat filling is fully cooked.

Steam

12–16 min

Bring a steamer to the boil and arrange frozen dumplings on a lightly oiled liner, leaving gaps. Cover and steam until the wrappers and filling are fully cooked.

Pan-fry

10–15 min

Heat a little oil in a lidded pan. Place frozen dumplings flat-side down, add a little water and cover to steam; uncover and fry until the bases turn golden and the filling is cooked.

Air-fry

15–20 min

Air-fry only if approved for this dumpling: lightly oil the surface, arrange in one layer and turn halfway through. Check the centre, as frozen raw filling may remain undercooked.