- To steam: Fill a lightly oiled steamer (bamboo or stainless steel) basket with dumplings. If you have a few leaves of napa cabbage or lettuce, you can also use this to line your steamer to keep your dumplings from sticking to the bottom. Cover the steamer basket, then place it over a pot of simmering water, making sure the basket sits safely above the water line, and cook for about 6 to 8 minutes.
- To pan-fry: Heat a pan over medium heat until a drop of water sizzles when added. Add a few tablespoons of any sort of oil with a high smoke point: Peanut or sesame is traditional, but vegetable or olive also does the job. Let the oil heat for a minute or so, then add your dumplings, making sure they aren’t touching. When the bottoms are golden brown, flip the dumplings, then add a few tablespoons of water to the pan and cover. Once all the water has evaporated and you hear crackling instead of bubbling, take the lid off and transfer the dumplings to a plate.
- To boil: Bring a large pot of water to a boil. Gingerly plunk your dumplings into the water. Once they come to the top, let them cook for 6 more minutes, then, using a slotted spoon, transfer them to a plate or directly into soup.
- To air-fry (as photographed): Pre-heat the air fryer to 400ºF for two or three minutes. Spritz or coat the frozen pot stickers with a little oil. Air-fry the pot stickers for 6 to 10 minutes, depending on how crispy you’d like the edges to be.