1.Fried dumplings



A. 12 frozen dumplings

B. 1/2 tablespoon of flour, 1 teaspoon of cornstarch, 100㏄ of water, 1 tablespoon of salad oil


1 Mix all ingredients B into flour and water and set them aside.

2 Take out a frying pan and add oil, gently shake the pan so that the oil covers the whole surface

3 When it is hot, add the frozen dumplings and fry over low heat until the bottom turns slightly golden

4 Pour in the flour and water, cover the pan and fry until the flour and water are dry. Turn them over and serve


2.Baked Cheese Dumplings



10 frozen dumplings

40g of Cheese shreds

20g of Broccoli

20g of White cauliflower



1 Boil a pot of water, place in frozen dumplings after boiling and boil. Before it boils again, pour in a bowl of water

2 Continue to cook for about 3 minutes until the dumplings float and remove them. Drain the water and set aside.

3 After removing the crude fiber, blanched the broccoli and white cauliflower until cooked. Remove and set aside.

4 Take 5 dumplings and place them in a baking tray, sprinkle shredded cheese before continuing with  the remaining dumplings

5  Sprinkle the remaining shredded cheese with broccoli and white cauliflower,

6 Place them into a preheated oven and bake at 200℃ for about 5 minutes until the cheese melt and turn golden brown.


3.Spicy steamed dumplings



8 frozen dumplings

30g of White beech Mushroom

10cc of Water

1/4 teaspoon of ground coriander


1 tablespoon of pepper oil

1/2 teaspoon of minced chili

1/2 teaspoon of minced garlic

1/4 teaspoon of caster sugar

1/4 teaspoon of Soy sauce



1 Pour all the seasonings into a pot, stir fry until aroma emits. Pour in water and boil, then turn off the heat and set aside.

2 Arrange the frozen dumplings and place the white beech mushrooms

3 Pour the seasoning on top and put the whole dish in a steamer with boiling water and steam for about 15-20 minutes until the dumplings are cooked throughout.

4 Sprinkle coriander on the pot.


4.Cream dumplings



10 frozen dumplings

100cc of Animal fresh cream

20g of Diced onion

3 small tomatoes

10 grams of green cauliflower

10 grams of white cauliflower

1 teaspoon of unsalted butter

500cc of Water


1/4 teaspoon f salt

1/4 teaspoon of caster sugar

1/4 teaspoon of pepper



1 Slice the small tomatoes; remove the crude fiber from the broccoli and white cauliflower and blanch them until cooked before setting them aside.

2 Put the unsalted butter in the pot and heat until it melts, add the diced onion and fry until they soften. Pour in the animal fresh butter with water and mix well.

3 Put the frozen dumplings in the pot  and cook the dumplings over low heat.

4 Add in the small tomato slices, green broccoli, white broccoli and seasonings. Stir well before serving.


5.Dumplings with cold sesame sauce



12 frozen dumplings

20g of Cucumber shreds

1/2 teaspoon of white sesame seeds


2 tablespoon of tahini

1 teaspoon of soy sauce

1 teaspoon of of sesame oil

1 teaspoon of caster sugar

1/2 teaspoon of spicy oil

100cc of Boiling water



1 Boil a pot of water and place in the frozen dumplings after boiling. Before it boils again, pour in a bowl of water

2 Continue to cook for about 3 minutes until the dumplings float and remove them. Place them in iced boiling water and to cool and drain.

3 Mix all the seasonings well, pour in the dumplings, mix well and serve on a plate. Place in the cucumber shreds and sprinkle with white sesame seeds.


6.Korean kimchi fried dumplings



6 frozen dumplings

30g of Korean kimchi

10 grams of shredded onion

5g of shallots

200 cc of Water

Coriander leaves



1 Boil a pot of water and put in the frozen dumplings after boiling

2 Pour in another bowl of  water before boiling again and continue to cook for about 3 minutes until the dumplings begins to float. Remove, drain the water and set aside

3 Heat up the pan with oil, add in the onion and green onion and sauté until fragrant. Then, add in the Korean kimchi and fry

4  Stir-fry the dumplings evenly and pour in water to boil. Sprinkle with coriander to finish your dish.

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