Pork & Kimchi Dumplings

1. Fill a large pot with warm tap water and add your frozen dumplings. Make sure the pot is roomy—each dumpling deserves its personal space!

2. Turn the heat to medium-high and gently stir occasionally to keep dumplings from sticking together or to the pot.

3. When the dumplings float to the top, you can relax—stirring’s done!

4. Once the water reaches a full simmer (just before a full rolling boil, with small bubbles breaking the surface), reduce the heat to low.

5. Let the dumplings cook for 9–12 minutes, or until fully cooked through.

6. Remove from heat and drain. Enjoy with your favourite sauces!

🥟 MAMA’S TIP: Give the dumplings a quick rinse in cold water right after draining. This stops the cooking process and prevents them from sticking together.Description text goes here

1. Line your steamer basket with parchment paper.

2. Place in your desired number of dumplings—just be sure they’re not squished! Even dumplings need their personal bubble.

3. Bring water to a full boil in a pot, then place the steamer above the pot.

4. Cover and steam for 13–15 minutes, or until fully cooked through.

5. Remove from heat and let them rest for a minute before serving with your go-to dipping sauces.

1. Add 50 mL of oil and frozen dumplings to a cold non-stick pan.

2. Add just enough water to cover about two-thirds of the dumplings.

3. Turn the heat to high. Once the water hits a full boil, reduce heat to low.

4. Continue cooking for 9–11 minutes, checking the bottoms occasionally. You're looking for golden and crispy—not brown and tough.

5. When the water has fully evaporated, remove the pan from heat.

6. Let the dumplings (and yourself) rest for a minute before serving.

🥟 MAMA’s TIP: Patience = perfection. Tempted to crank the heat to speed things up? Don’t do it! High heat = burnt bottoms and undercooked fillings. Nobody wants that. If the water evaporates too quickly, lower the heat and add a splash more. If there’s still water after time’s up, turn the heat up a little and let it cook off. With a little practice and love, you’ll master that irresistible crispy bottom every time.