How To Cook

It depends on the style and texture you want. Steaming keeps the wrapper soft and works well for most gyoza and traditional dumplings. Pan-frying (adding oil first, then a splash of water and covering with a lid) creates a golden, crispy base with a soft top—the classic potsticker method. Boiling is the quickest method and ideal for dumplings going straight into soups or hotpots. Always check individual pack instructions for exact cooking times.

For pan-frying, ensure your pan is preheated with a light layer of cooking oil before placing the dumplings in. For steaming, line your bamboo or metal steamer basket with parchment paper, perforated baking paper, or cabbage leaves, or lightly brush the basket base with oil to prevent the delicate wrappers from tearing.

Steaming is the best cooking method for frozen buns. Place them in a lined steamer with space between each bun as they expand while cooking. Keep the lid tightly closed during steaming to trap moisture, and avoid overcooking, as extra time will dry out the dough. Wrapping a clean tea towel under your steamer lid prevents condensation drips from making the tops soggy.

Yes, you can air-fry frozen dumplings for a crispy texture. Lightly spray or brush them with oil before cooking so the wrappers don’t dry out. Air fry at 190°C for 8-12 minutes, turning once – check your pack, as not every product is suited to the air fryer (e.g. soup dumplings, hargow, bao buns).

Yes you can. For bao buns, microwave (1000 W) 1 bun for 30 seconds, or up to 3 buns for 1 minute with a sprinkle of water on each bun.  For dumplings, microwave (900 W) dumplings about 3½ minutes for 6-10 dumplings in a microwave-safe bowl with a splash of water and with a loose cover.

Yes, you can steam dumplings and bao buns at the same time. Place them on separate tiers or leave ample space between them, as buns expand significantly more than dumplings during cooking. Always align steam times to ensure both cook through evenly.

Because these noodles are extra wide, they need a little more room and attention than thinner noodles. For silky, separate strands every time:

1. Use plenty of water. Bring a large pot of water to a rolling boil. Too little water is the most common cause of clumping.
2. Scatter, don’t drop. Loosen the noodles by hand and scatter them into the pot a few at a time rather than adding the whole bundle at once.
3. Stir gently straight away. Keep the strands moving for the first minute so they don’t stick together, then cook for 4 minutes or to taste.
4. Rinse in cold water. Drain and rinse under cold water to remove excess starch and stop the cooking.
5. Mix in gently. Add the noodles to your sauce or stir-fry at the end and toss gently.

Watch our 30-second video below to see how it’s done.

Looking for inspiration? Try our Easy Biang Biang Noodles.

No. Mr. Chen’s dumplings are designed to go straight from the freezer into your steamer, pan, or boiling pot. Thawing dumplings before cooking causes the wrappers to become soggy and sticky, leading to uneven cooking and tearing.

While all are fillings wrapped in dough, they differ by wrapper thickness, shape, and preparation:

• Potstickers & Gyoza: Typically pan-fried on the bottom for a crispy crust and steamed on top. Gyoza often feature thinner wrappers and finely minced fillings.
• Wontons: Made with square wrappers, often thinner, and traditionally boiled or served in broths.
• Standard Dumplings (Jiaozi): Can be steamed, boiled, or fried, with varying dough thickness based on regional styles.

Dumplings are fully cooked when the outer wrapper turns translucent (for steamed/boiled dumplings) or crisp and golden brown (for pan-fried dumplings), and the internal filling reaches an internal temperature of 75°C (167°F). When boiling, dumplings will float to the surface when they are near ready; let them simmer for an additional 1–2 minutes after floating.

As a general rule:

• Side dish or entree: 4 to 6 dumplings per person.
• Light meal: 6 to 8 dumplings per person.
• Main meal: 10 to 12 dumplings per person.

A classic dumpling dip combines equal parts soy sauce and Chinese black vinegar with a drizzle of chilli oil or sesame oil. You can customise your sauce by adding minced garlic, fresh grated ginger, finely chopped spring onions, or a splash of lime juice depending on the dumpling filling.

We do not recommend refreezing dumplings once thawed, as refreezing compromises food safety, texture, and flavour. If you only need a partial pack, take out what you plan to cook and return the remaining frozen dumplings to the freezer immediately in a sealed, airtight container.