1. Prepare the right amount of frozen dumplings, water and a steamer.

2. First, pour the right amount of water in the pot, and then put it on the steamer or steamer rack. The water should not be too much, to not exceed the steamer rack, so that the water will not overflow, resulting in the steamed dumplings turning into water dumplings and the skin becoming wet and sticky, but not too little. Otherwise the cooking pot and the dumplings will become dry and hard.

3. Brush a thin layer of oil on the bottom of the steamer or lay a layer of edible silicone greaseproof paper to avoid the dumplings sticking to the bottom.

4. Arrange the frozen dumplings neatly, spacing each one a certain distance apart to prevent sticking and breaking the skin.

5. Then cover the pot with a lid and boil the water over high heat, then change the heat to medium and continue steaming for 10-15 minutes.

6. Finally, take the dumplings out and mix them with soy sauce, white vinegar, garlic, chili and other sauces for dipping. Some steamed dumplings are seasoned properly, but you can also eat them straight without dipping.

Off-topic:

Frozen dumplings can be steamed without thawing.

Frozen dumplings, if thawed and then steamed, their dumplings thawed will produce excess water, resulting in the phenomenon of dumplings sticking to each other and breaking the skin. Instead, they will be frozen and steamed directly. Because the water freezes, each dumpling will be separated. Steaming only requires a little distance between them, or you can coat its surface with some cooking oil to help separate them, which maintains the appearance and flavor of the dumplings.