Steam, boil or pan-fry: which dumpling, which way

Thin skins want water, thick skins want a pan. A short guide from the folding table.

Every dumpling can be cooked three ways, but each one has a way it likes best.

01Boil the thin ones

Wontons have thin, silky skins. Five minutes in rolling water from frozen, then straight into chilli oil.

Momos and bao hold their shape in steam. Line the steamer, leave space between them and do not lift the lid for eight minutes.

Potstickers are made with a flat base for a reason. Fry the base, add a splash of water, cover, then uncover to crisp again.

All of ours cook from frozen. Thawed skins turn sticky and tear.