Step 1

Bring a pot of water to a full boil over a high heat. Gently slide in dumplings.

Step 2

Push them around with the back of a spoon to avoid sticking. Cover with a lid.

Step 3

When the water comes back to a full boil, add about 120 ml / 0.5 cup of cold water then cover.

Step 4

Repeat the procedure twice. When fully cooked, the dumplings should be plump and floating on the surface.

Step 5

Transfer the dumplings to a colander. Briefly run tap water (make sure it’s drinkable water) over. Drain and serve immediately.

Step 6

Heat up a little oil (just enough to cover the surface of your pan) over a high heat. Place in dumplings.

Step 7

When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover 1/3 of the dumplings). Cover with a lid.

Step 8

Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.

Step 9

Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a little oil).

Step 10

Bring the water to a full boil, then place the basket in.

Step 11

Cook with lid on over a medium heat for around 10 minutes (The time may vary depending on the type of the wrappers, please see note 3).