FAQs

It depends on the style. Steaming keeps them soft and works well for most gyoza and dumplings. Pan-frying (a little oil to start, then a splash of water and a lid) gives a crisp base with a soft top, the classic potsticker method. Boiling is quickest and suits dumplings going straight into soup. Check the pack for exact times, since size and filling change how long they need.

No. Our dumplings are made to go straight from freezer to pan, steamer, or pot. Thawing first can make the wrapper soggy and cook the filling unevenly.

Steaming is the gentlest method and keeps the wrapper soft all over. Pan-frying adds a crisp golden base while the top stays soft. Boiling is fastest and works well for soup or hotpot. All three suit our dumplings, so it comes down to the texture you want.

Yes. It gives a crisp result similar to pan-frying with less oil. Lightly spray or brush the dumplings with oil first so the wrapper doesn’t dry out, and check them partway through since air fryers vary in strength.

For pan-frying, make sure the pan is hot and lightly oiled before adding dumplings. For steaming, line the basket with baking paper, or a light brush of oil rather than placing dumplings straight on the metal or bamboo, which is usually where sticking happens.

Steaming is the traditional method and gives the best texture, soft and fluffy through the middle. Place buns in a lined steamer with space between them, since they expand as they cook.

Yes, if you’re short on time. Wrap the bun in a damp paper towel before microwaving to help keep it soft instead of drying it out. Steaming still gives a better result if you have the time.

Keep the lid on while steaming and avoid overcooking, extra time dries buns out rather than softening them further. A cloth tucked under the lid helps stop condensation dripping onto the buns.

Yes, keep them on separate layers or with space between them, since buns expand more than dumplings. Check both cook times before combining.

We don’t recommend refreezing after the pack has been opened and thawed, it affects both texture and food safety. If you only need part of a pack, reseal the rest tightly and return it to the freezer straight away.

Keep them in the coldest part of the freezer, away from the door where temperature shifts most. Once opened, squeeze out excess air and reseal tightly, or move to an airtight container, to help prevent freezer burn.

As a rough guide, 6 to 8 dumplings makes a light meal or side, 10 to 12 works as a main. For buns, 2 to 3 per person is typical as a meal, or 1 as a snack. Pack sizes are on the label if you’re catering for a group.

A simple mix of soy sauce, black vinegar, and a little chilli oil is the classic pairing. Sesame oil, minced garlic, or a squeeze of lime also work well depending on the filling. We have dipping sauce recipes on our website for more inspiration.

Check the ingredient list on each pack, as this varies across the range.

They’re all dumplings at heart, a thin wrapper around a filling, sealed and cooked, but they differ in shape, wrapper thickness, and cooking style. Potstickers and gyoza are usually pan-fried on one side for a crisp base. Wontons have a thinner wrapper and are often boiled or served in soup. Naming also shifts depending on regional style even when the cooking method is similar.