How to Steam Dumplings on the Stove or in the Microwave

Steaming Dumplings in a Microwave

Put dumplings and water in a microwavable bowl. Set your dumplings on the flat bottom of a large microwave-safe bowl so they’re spaced out evenly. Then, just pour in enough water to cover the bottom half of the dumplings. Steaming in the microwave works great for cooking frozen dumplings if you don’t have a steamer.

Cover the bowl with microwave-safe plastic wrap or a plate. Rip off a piece of microwave-safe plastic wrap and pull it tight over the top of the bowl to seal it completely. If you don’t have any plastic wrap at home, find a microwave-safe plate and set it on top of your bowl to trap the steam inside. Avoid using regular plastic wrap in your microwave since it could melt on top of your dumplings.

Cook the dumplings in your microwave for 2 ½ minutes. Set the bowl in your microwave and let it run for the full time. Most of the water will evaporate and the trapped steam will cook your dumplings through. Frozen dumplings may need to steam for an extra minute to cook all the way through. Tear open one of the dumplings and check if the filling is hot. If it still feels cold, keep heating your dumplings in 30-second increments until they’re warmed through. If you want crispy dumplings, put them onto a pan over medium heat for about 1 minute after you microwave them.

Using Aluminum Foil or a Wire Rack on the Stove

Put 3 balls of aluminum foil in a pot with ⁄2 in (1.3 cm) of water. Crumple up 3 pieces of aluminum foil so they’re about golf-ball-sized. Set the balls in a pot and pour in ⁄2 inch (1.3 cm) of water into the bottom. The aluminum foil balls create a buffer between the bottom of the pot and a plate with your dumplings. If you don’t have any foil handy, a wire rack will do the trick.

Set a heat-safe ceramic plate with your dumplings on the foil or wire rack. Use a heat-safe ceramic plate that just fits inside of your pot and prop it up on top of the aluminum foil balls. Space your dumplings around the plate so they aren’t touching to help them all cook evenly. If you’re steaming frozen dumplings, they may stick to the plate when you heat them. Line the plate with parchment paper or brush on some cooking oil so you can easily remove your dumplings.

Boil the water and put a lid on the pot. Turn your stove to high heat and set the pot on the burner. Let the water come to a boil before putting the lid on the pot to trap the steam. If you don’t have a lid for your pot, just cover it with another large pan. Condensation can build up on the lid if it doesn’t have a vent, and the water may drip down and make your dumplings soggy. Wrap a towel around the lid to capture the moisture.

Steam your dumplings for about 10 minutes. Leave your dumplings in the pot without removing the lid so the steam doesn’t escape. After 10 minutes, remove the lid and take your dumplings out to serve them. Frozen dumplings may take an extra minute or two to steam all the way through. Tear one open and check if the filling feels hot to see if they’re ready.

Making a Chopstick Rack

Lay 2 chopsticks across the top of a pot. Use a pot that has a diameter that’s shorter than the chopsticks you’re using. Set the chopsticks on the rim of the pot so they’re about ⁄2 inch (1.3 cm) apart from one another.

Set your dumplings on the chopsticks. You can use a chopstick rack to cook frozen or fresh dumplings. Balance the dumplings on the 2 chopsticks and space them out so they can steam evenly. You can usually steam around 4–5 dumplings at a time when you balance them on chopsticks.

Bring ⁄2 in (1.3 cm) of water to a boil. Put a small amount of water in the bottom of the pot and turn your stove to high heat. Let the water come to a rolling boil so there’s enough steam to cook your dumplings. If you want to make a full meal, boil enough water to make some instant noodles below your dumplings so they cook at the same time.

Put a lid over the dumplings and let them steam for 10 minutes. Place the lid on the pot, making sure it doesn't touch the dumplings. Leave your dumplings in the pot undisturbed while they’re cooking so the steam doesn’t escape from the pot. After 10 minutes, take the dumplings off of the chopsticks and serve them. It’s okay if the lid doesn’t fit tightly over the pot since the steam will still rise up and cook your dumplings. Rip open one of the dumplings and check that the filling feels hot. If you’re making frozen dumplings and they still feel cold, put them back on the chopsticks and leave them to steam for another 1–2 minutes.

Steam-Frying Dumplings in a Pan

Heat oil in a pan over medium heat. Pour about 1 tablespoon (15 ml) of cooking oil into a pan with a lid. Set the pan on the stove burner, and swirl the oil around to coat the pan evenly. You can use any cooking oil that you want for your dumplings.

Fry the dumplings for 1–2 minutes until the bottoms are golden brown. Add the dumplings to the pan so they’re evenly spaced apart. Leave the dumplings to cook without moving them for at least a minute. Lift and check the bottoms of the dumplings with a spatula to make sure they’re golden brown and crispy before you move on. You can steam-fry dumplings straight from frozen without thawing them beforehand.

Add water to the pan to cover the bottoms of the dumplings. If you’re making fresh dumplings, you only need about 2–3 tablespoons (30–44 ml) of water in your pan. If you’re cooking from frozen, then use enough water to cover the bottom third of the dumplings.

Turn your stove to medium-high heat and cover the pan. Raise the heat on the burner so the water starts to evaporate. As soon as you see steam rising from the water, put the lid on your pan so your dumplings start cooking.

Steam your dumplings for 6–10 minutes. Keep the lid on the pan so you don’t release any of the steam. Fresh dumplings take about 6 minutes to cook, but frozen dumplings will need the full 10 minutes to thaw and cook through. You can always cut one of the dumplings open and peek inside to make sure it’s cooked or that the filling is hot throughout.

Remove the lid to fry the dumpling wrappers until the water evaporates. Your dumplings have already finished cooking inside, but an extra minute will make the wrappers extra crispy. Set the lid aside and keep heating your dumplings to fry the wrapper. Once the water completely evaporates, take your dumplings out of the pan and serve them up!