FAQ

We're obsessed with flavor, so we've got multiple ways to get these bad boys perfectly cooked! Pan-frying gives you that crispy bottom with a tender top (our personal fave), steaming keeps things classic and juicy, or boiling works great for soup dumplings. Each method takes about 8-12 minutes from frozen - no thawing needed because we're all about that convenience life.

Here's the secret sauce (literally): Heat 1-2 tbsp oil in a non-stick pan over medium heat. Add frozen dumplings flat-side down, cook for 2-3 minutes until golden. Add 1/3 cup water, cover immediately, and steam for 6-8 minutes. Remove lid and cook another 1-2 minutes to crisp up the bottom. Boom - crispy, steamy perfection!

Absolutely! Air frying gives you that perfect crispy texture we're obsessed with. Spray frozen dumplings with a light coating of oil, cook at 375°F for 8-10 minutes, flipping halfway through. For our Cheeseburger Dumplings, this method is chef's kiss - crispy outside, melty inside!

These soup dumplings are the real deal! Steam them for 10-12 minutes - don't pan-fry or you'll lose all that amazing broth inside. Place them in a steamer basket with parchment paper (poke a few holes) to prevent sticking. When they're done, they'll be plump and jiggly. Pro tip: Let them cool for 30 seconds before biting - that broth is HOT!

Our bestseller deserves the royal treatment! These beauties are perfect pan-fried to get that crispy exterior that mimics a toasted bun. The cheese inside gets perfectly melty, so don't rush the steaming phase. Give them the full 8 minutes covered to ensure that American cheese goodness is perfectly gooey.

Keep them frozen until you're ready to get dump'd! Store in your freezer at 0°F or below. Once you open the bag, use within 3 months for peak flavor (though let's be honest, they probably won't last that long). Don't refreeze if they've thawed - just cook 'em up and enjoy!

Absolutely! That's exactly how they're meant to be cooked. No thawing, no waiting, no patience required. We designed these for maximum convenience because who has time to plan ahead when dumpling cravings hit?

Cooked dumplings will stay fresh in the fridge for 3-4 days in an airtight container. To reheat, pan-fry them again for 2-3 minutes to get that crispy texture back, or steam for 2 minutes if you prefer them soft.

These dumplings are bold enough to stand alone, but we love them with some soy sauce mixed with chili oil for dipping. For the Cheeseburger Dumplings, try them with a little ketchup and mustard - trust us on this one! A simple side salad or some steamed vegetables balance out the richness perfectly.

Each bag contains 50 dumps, so plenty to dump them out as a main course. 5 is a good starting point for adults. But honestly, once people taste these, all portion control goes out the window. Better to have too many than face the disappointment of running out!

Don't worry, we've all been there! Make sure your pan is properly heated before adding oil, and use enough oil to coat the bottom. If they're still sticking, your pan might not be non-stick enough for these beauties. Also, resist the urge to move them around - let them get golden before adding water.

Your heat's too high, friend! Turn it down to medium or even medium-low. The pan-fry method is all about patience - crispy bottom first, then steam to finish. If your bottoms are browning too fast, reduce heat and add the water sooner.

Occasionally this happens, especially with our soup dumplings if they're overcooked. Make sure you're not cooking them too long or at too high heat. For pan-frying, don't skip the steaming step - it ensures even cooking. If a few burst, they're still totally delicious, just a little more rustic-looking!