1. In a large pot, bring water to a rolling boil.

2. Add dumplings to the boiling water and wait for water to reboil.

3. Continue cooking for 4-6 minutes until dumplings rise to the surface and internal temperature reaches 74°C (165°F).

1. Heat 1 tablespoon of oil in a non-stick pan over medium-low heat.

2. Add dumplings to the pan and cook for 1-2 minutes until golden brown.

3. Add enough water to cover 1/3 up the sides of the dumplings and cover with lid.

4. Cook for 6-8 minutes until water is evaporated and internal temperature reaches 74°C (165°F).

1. In a large pot, bring 2.5cm of water to a rolling boil.

2. Place dumplings 2.5 cm apart in a steamer basket lined with parchment paper or lettuce leaves.

3. Cover with lid and steam for 10-15 minutes until dumplings and internal temperature reaches 74°C (165°F).