The Kitchn: How to make pork dumplings
14. Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen. When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut one open to check).
15. Transfer the cooked dumplings to a plate and serve with soy sauce or other dipping sauce.
Recipe notes
Steamed dumplings: Line a steamer basket with parchment and steam over simmering water for about 6 minutes if fresh, 8 minutes if frozen.
Boiled dumplings: Bring a large pot of water to a boil and add the dumplings. Stir so they don't stick together. Add 1 1/2 cups of cold water and bring to a boil again. Add another 1 1/2 cups of cold water and bring to a boil a third time. Check one dumpling to make sure they are cooked through; boil another few minutes if necessary.
Leftover filling: Depending on how generously you filled your dumplings, you may have a little filling left over. Leftover filling is fantastic formed into small meatballs or patties and fried in a skillet. Serve them on top of salad or stuffed into pitas.
Leftover wrappers: Again, depending on how generously you filled your dumplings, you may have a few wrappers left over. The wrappers will keep in a sealed container in the fridge for a week or so and can be used to make weeknight ravioli.
(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)