Chicken and Vegetable Dumpling Gyozas

Fill a pot with a couple of inches of water and bring it to a boil. Place a steamer basket over the boiling water. Add the frozen dumplings to the steamer basket, making sure they are not touching each other. Cover the pot with a lid and steam the dumplings for 8 minutes or until they are heated through and the wrappers are soft and tender. Carefully remove the dumplings from the steamer basket and serve.

Add oil to a non-stick pan and preheat over medium heat until hot. Place dumplings into the plan, making sure they are not touching each other.

Let the dumplings cook for 1-2 minutes or until the bottoms turn golden brown. Carefully add about 1/4 cup of water to the pan (be cautious as the oil may splatter) and immediately cover the pan with a lid to create steam.
Steam dumplings for 3-4 minutes or until the water has evaporated. Remove the lid, and continue to pan fry the dumplings for an additional 1-2 minute until bottoms are crispy. Remove from pan and serve.

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer. Temperature will continue to rise while resting.