HOW TO BOIL JIAOZI
Boil 6 cups water in a pot over medium heat.
Carefully add frozen jiaozi (dumplings).
NOTE: Do not drop from a great height because boiling water will splash toward you. Have courage, bring the dumpling near the surface of the boiling water, and let it slip gently into its warm bath. Stir right away so they don’t stick to the bottom.
Stir jiaozi right away to prevent them from sticking to the bottom.
Return to a low boil and cook for 6-7 minutes, until outside of jiaozi is tender and slightly translucent, and inside is cooked through. Go ahead and set a timer on your phone for 5 minutes and 30 seconds ;-P
Lift the jiaozi from the water with a slotted spoon or strainer and place them in a dish.
NOTE: If you pour them forcefully into a colander to strain, they may break apart and cause you to feel woeful.
Serve boiled jiaozi warm or room temp. Enjoy as they are, with a big scoop of Little Brother hot sauce, and/or a dash of apple cider vinegar.
HOW TO PAN FRY JIAOZI
In a pan (with a tight-fitting lid) over medium heat, add 1-2 tablespoons of vegetable oil.
Carefully add frozen jiaozi + 3/4 cup of tap water and cover.
NOTE: If your pan is a little too hot, the water will evaporate too rapidly. Also, when you add the jiaozi and water to the pan, crystals of ice + water may cause the hot oil to vigorously sputter + spit. If your pan is smoking, simply take it off the heat and let it cool down before adding the jiaozi (dumplings). Having said that, as my auntie told me, the feeling of hot oil sprinkling your forearm can be surprising at first, but it doesn't really hurt. You can also put on a glove, or use tongs, or you can just do it. Whatever, it's fine.
Steam with lid on over medium heat, about 7 minutes, until water has evaporated. Go ahead and set a timer on your phone for 6 minutes and 30 seconds ;-P
Uncover the pan and continue cooking until jiaozi are brown and crispy on the bottom.
NOTE: Take care when opening the lid, steam escaping from underneath will be hot.
Remove jiaozi from pan and plate them up on their sides so the bottom can breathe and continue to crisp.
Serve pan-fried jiaozi warm or room temp. Enjoy as they are, with a big scoop of Little Brother hot sauce, and/or a dash of apple cider vinegar.