Dumplings

Yes, arrange uncooked dumplings on a parchment-lined baking sheet, freeze for 2 hours until solid, then transfer to freezer bags for up to 3 months. Pan-fry directly from frozen, adding 2-3 minutes to the initial frying time before steaming.

Overfilling or overmixing the filling. Too much filling causes rupturing during cooking, and overworked filling becomes dense and tough. Use exactly 1 teaspoon and mix gently by hand.

Yes, bring a large pot of salted water to a boil, add dumplings, and stir gently to prevent sticking. When they float, cook 2-3 minutes more until they float steadily, then remove with a slotted spoon. They won't have crispy bottoms but are equally delicious.

Serve with soy sauce for dipping, or make a simple dumpling sauce by mixing 2 tablespoons soy sauce, 1 tablespoon black vinegar or rice vinegar, and ½ teaspoon chili oil.

Store cooked dumplings in an airtight container refrigerated for 3 days. Reheat in a 350°F oven for 8-10 minutes, or pan-fry in a skillet over medium heat with a splash of water and a lid for 3-4 minutes until warmed through and re-crisped.

Yes; try shrimp with chives, beef with soy sauce, or mushroom and napa cabbage (vegetarian) using the same technique of 1 teaspoon filling per wrapper.