Step 1

Fill a wok (with lid) or metal steamer with water. If using a wok with a bamboo steamer, make sure there’s enough water in the wok to come up the sides of the steamer about 1 cm, to prevent scorching. If using a metal steamer or pan/steam rack set-up, just make sure there’s enough water to simmer for 10 minutes without drying out. Make sure the water isn’t high enough to touch the dumplings during steaming.

Step 2

Line your steamer with a non-stick liner. You can use large, flat leaves of cabbage or lettuce for this, but we’re loving Kana parchment paper liners.

Step 3

Place the dumplings about 1-inch apart, giving them some room to expand.

Step 4

Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes.

Step 5

Heat cast iron pan over medium high heat until smoking. If using a non-stick pan, heat over medium heat until hot.

Step 6

Add a couple tablespoons vegetable oil, and then add the dumplings. Fry until the bottoms of the dumplings are lightly golden brown.

Step 7

Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you're about to add the water to steam the dumplings, which will cause some oil splatter). Add about ½ cup water to the pan and immediately cover. Allow to steam in the pan until all the water has cooked off, about 7 minutes.

Step 8

Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy.

Step 9

Depending on the number of dumplings you’re cooking, bring a medium to large pot of water to a boil.

Step 10

Drop in the dumplings, and stir immediately so they don’t stick to the bottom of the pot.

Step 11

Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through.