How to make the perfect Pan-fried Dumplings

🥟 How to Make the Perfect Pan-Fried Dumplings (Potstickers) from Frozen

You’ll need:

• Frozen dumplings (any kind you love—pork, prawn, veggie, etc.)

• 1–2 tablespoons of neutral oil (like canola or sunflower)

• 1/3 cup water (for 8–10 dumplings)

• A non-stick or cast iron frying pan with a lid

• Optional: dipping sauce (soy sauce, vinegar, chilli oil)

👩🍳 Step-by-Step Instructions

1. Preheat the Pan

Place your pan over medium heat and let it warm up for about a minute. You want it hot, but not smoking.

2. Add Oil & Dumplings

Pour in the oil and gently swirl it around to coat the bottom.
Carefully place the frozen dumplings flat side down in the pan in a single layer. No need to thaw them first!

📝 Tip: Leave a little space between each dumpling so they don’t stick together.

3. Let Them Sizzle (The Crispy Bottoms Stage)

Fry uncovered for 2–3 minutes until the bottoms are lightly golden and crispy.

🧡 You’ll hear a lovely crackle—that’s the sound of something tasty in the making!

4. Steam to Cook Through

Carefully pour in about 1/3 cup water (for 8–10 dumplings)—it will sizzle!
Immediately cover the pan with a lid to trap the steam.
Let the dumplings steam for 5–7 minutes, or until the water is mostly evaporated.

🔥 You’re steaming the tops while the bottoms stay crisp—double texture magic.

5. Uncover & Finish Crisping

Once the water’s mostly gone, remove the lid and let the dumplings fry for another 1–2 minutes, or until the bottoms are deep golden brown and beautifully crispy.

✨ Ready to Serve

Use a spatula to gently lift them out (crispy bottoms intact) and place on a plate.
Serve immediately with your favourite dipping sauce.

🥢 Try a mix of soy sauce + black vinegar + chilli oil for the ultimate flavour hit. For more options on delicious dumpling sauce recipes head over to our blogs to learn more! 

❤️ Extra Tips for First-Timers

• Don’t move them around while they cook—this helps get that perfect crispy crust.

• If you're unsure if they’re cooked through, cut one open—there should be no frozen bits and the filling should be hot and juicy.

• Feeling fancy? Garnish with sesame seeds, spring onions or a drizzle of chilli crisp.