When you bite into a soup dumpling, you get to suck out all the steaming hot broth before you pop the whole thing into your mouth. Soup dumplings, or xiao long bao, are filled with broth. There are so many different types of frozen dumplings to choose from, but soup dumplings are definitely among my favorites. If you’ve never tried them before, you should grab a bag on your next Trader Joe’s run. The shrimp filling has that signature bouncy seafood texture that I’m such a fan of, and a generous dose of ginger gives these dumplings a subtle spice and plenty of flavor. Trader Joe’s gyoza had to make an appearance on this list, and although there are a few different flavors offered at the popular grocery chain, the shrimp gyoza is one of my favorites. Sometimes, these dumplings can fall apart when you’re cooking them, but considering the flavor’s so good, I don’t mind too much. The dumpling wrappers are quite thin, which means all the focus is on the fillings here. These delicate dumplings are filled to the brim with mostly pork but just enough veggies to keep things interesting. Although some dumpling brands don’t give you much meat, that’s not what you’re going to find with Bibigo. Bibigo Mandu Pork and Vegetable Dumplingsįor grocery store dumplings, it’s hard to beat Bibigo’s Mandu Pork and Vegetable Dumplings. That’s why I’ve rounded up some of my favorite frozen dumplings, so you can always keep them stocked in your freezer. Paired with some steamed veggies, frozen dumplings make an ultra-flavorful (and super-simple) meal that you can make in a matter of minutes. I love having frozen dumplings on hand for an easy lunch or dinner. They’re everywhere right now, from the direct-to-consumer brands selling niche dumpling flavors on Instagram to the bag of frozen dumplings you’ll find while walking down an aisle at Walmart. But if there’s one genre of frozen food that rarely disappoints, it has to be frozen dumplings. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.There are a lot of frozen foods out there that are almost completely devoid of flavor, reliant on huge amounts of sodium to keep you from throwing them straight in the trash. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon. Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Steam the dumplings until cooked through, 5 to 10 minutes. Put the shu mai in the cabbage-lined steamers and cover with the lid. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Bring 1 to 2 inches of water to a boil in a large, wide pan. Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Prepare the dumplings according to desired assembly. Adjust seasoning to the remaining filling if needed. Remove from the pan and place onto a paper-towel-lined plate and taste. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Put the filling into a bowl and fold in the water chestnuts. It should be somewhat chunky, not totally pureed. Pulse the ingredients until smooth, 3 to 5 times. For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper.
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