we do a couple things at home…
- the Fuchsia Dunlop technique is time-worn and was used by my grandmother and her mother, going back god knows how long. something to do with the cooling / heating cycles give you the best dumpling wrapper texture. that said, while the thickness of the skin / filling will clearly have an impact on the time, i’ve found that for your standard frozen dumpling, about 13 - 14 minutes is perfect. it usually ends up being about 3 cycles of cold water in the pot.
- i also pan fry. light layer of oil, layer dumpings on, turn heat on to medium. let the undersides brown slightly. then, add agood 1 - 1.5 cups of water and cover. this bsically steams / cooks the dumpling. once the water is gone, the undersides again begin to fry so you let it go until the bottoms are crisp and brown. you alos end up with this awesome starchy, salty, oily “crisp” that connects the dumplings that is great.
