Boiling perfect dumplings is all about timing. If you under-boil dumplings, you end up with a dumpling that is raw on the inside. If you over-boil dumplings, you end up with "naked" dumplings where the wrappers have almost disintegrated into the water. Here is a fail-proof way of boiling perfect dumplings. This can be used for both fresh dumplings and frozen dumplings.
DIRECTIONS
- Bring a pot of water to a boil
- Add your dumplings to the water, making sure you don't overcrowd the dumplings
- The dumplings will immediately sink to the bottom of the pot.
- Immediately stir the dumplings to ensure that they do not stick to the bottom of the pot
- The dumplings will start to float to the surface of the water
- Once they've started to float, cook for an additional 4-5 minutes depending on the size of the filling of your dumpling. Dumplings should be floating on the top of the water and the wrapper should still be intact.
- Drain and serve with your favorite dipping sauce!
Boiled dumplings served with chili oil, soy sauce and a dash of vinegar.
