HOW TO COOK
boiling dumplings
To boil dumplings, fill 2/3 of a large pot with water. Cover and bring to a boil over high heat.
Add as many dumplings that can fit comfortably in a single layer in the pot.
Boil them until they float. Let them cook an additional 3 to 4 minutes.
Transfer dumplings to a serving plate and eat!
STEAMING XLB
Place steamer paper or lettuce in your dumpling steamer. Then add the XLB into the steamer placing them 1/2 inch apart.
Fill 2/3 of a large pan with water. Bring to a rolling boil, then place the dumpling steamer with XLB in the pan.
Let steam for 10 minutes. Carefully, remove the steamer from the pan.
Your XLB are now ready to be served, or you can eat the XLB right out of the steamer!
panfrying potstickers
Heat 2 tbsp of oil in a pan over medium/medium-low heat.
Once the pan is hot, add the desired amount of dumplings.
Fry for about 1 minute (pro tip: don't move the dumplings around to get a crispy bottom on the dumpling).
Add 2 oz of water and cover with a lid.
Continue to fry on medium to low heat for 4 minutes.
Remove lid after 4 minutes and cook the dumplings until the water evaporates, or until the bottoms are a nice golden brown.
HOW ELSE CAN I COOK DUMPLINGS?
Here are some of our favorite ways to enjoy Cali Dumpling products! Ready to test your own cooking skills in the kitchen? Shop below!
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Carefully take the lid off the bamboo steamer and let the dumplings cool for about 1 minute.
Pick up the soup dumpling with chopsticks by pinching/lifting from the middle knot of the dumpling.
Place the dumpling on a spoon (preferably a large soup spoon).
Make a small hole in the dumpling either by biting a bit off the top or poking a chopstick into the side
Let the steam/broth escape in your spoon!
Slurp broth and eat in one bite!
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1 tbsp soy sauce
1 tbsp black vinegar
½ tsp sesame oil
½ tsp cane sugar
Add ½ tsp chili sauce to make things spicy
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An easy way to enjoy our Hong Kong Wontons with a kick!
Start off by boiling a small pot of water.
Once the water is boiling, add 6-8 wontons into the pot and give it a gentle stir to prevent the wontons from sticking to the bottom of the pot.
Cook for 8-10 minutes or until the internal temperature is 145 F.
Strain the dumplings into a bowl.
Add minced garlic clove, 1 tsp of Cali Dumpling chili sauce, 1 tsp of soy sauce, 1 tsp of black or white vinegar, ½ tsp of sugar, and finish with a drizzle of sesame oil and some green onion.
In under 15 minutes, you have a delicious bowl of Spicy Wontons!
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Love a warm bowl of wonton soup? We sure do!
Boil your favorite chicken or vegetable broth.
Add 6 cooked Hong Kong wontons to the broth, and top with tiger shrimp, baby bok choy, shiitake mushrooms, and sliced carrots.
Let wontons cook for 8-10 minutes.
For an extra touch, drizzle some garlic oil for a punch of flavor. To make the garlic oil, add 4 cloves of minced garlic and vegetable oil into a saucepan. Slowly heat the oil and garlic until the garlic is crispy, making sure to take the pan off the heat occasionally so the garlic doesn't burn.
In just a few minutes, you have wonton soup worthy of any classic Cantonese restaurant.
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In Taiwan, you can often find Potstickers with a crispy skirt AKA ‘GuaTie’.
Start by creating the slurry mixture of the crispy skirts. Mix ½ cup of water, 2 tsp of flour, and 2 tsp of cornstarch in a bowl. Save this for later.
Now for the potstickers! Add 2 tbsp of oil to a frying pan, bring the pan to medium heat, and place 8 frozen pork or chicken pan fry dumplings into the pan.
Fry for 2-3 minutes on low to medium heat.
Next, add 2-3 tbsp of the slurry mix to the pan. Continue to fry for 8-10 minutes or until the slurry has cooked and you are left with crispy skirts connecting the potstickers.
Enjoy these crispy dumplings with a soy sauce & vinegar dipping sauce, they are great as a snack or light meal!