Cooking Instructions

Pan-Fried to
Perfection.

We're so glad you found us.

Whether this is your first time cooking dumplings or your hundredth, these instructions were written for you. Our method is optimized for maximum crispiness — because that's how we love to eat them. It's simple, it's quick, and it's going to be delicious.

One thing to know before you start: our dumplings are raw-frozen, so you'll want to make sure they cook all the way through. Following these steps, it's genuinely easy — and we'll walk you through every bit of it.

1

Set up the pan

Add 1–2 tablespoons of neutral oil to a cold non-stick pan. Arrange dumplings pleats facing down. Pour 2–3 ounces of water into the pan.

2

Cover and steam

Cover with a tight-fitting lid. Heat on medium until the water steams off — about 10 minutes.

3

Crisp the bottoms

Leave the lid on. Reduce heat to medium-low and cook 3–5 more minutes until the bottoms are golden and crispy.

4

Check and serve

Confirm internal temperature reaches 165°F, then get them on a plate immediately.

Finish with chopped green onion and a sprinkle of sesame seeds. It's a small touch that makes a big difference — especially when you're serving guests or family.

Watch for the puff

Here's our favorite part — and we really mean it.

As the dumplings steam, they puff up. The wrapper fills with steam from the hot filling inside and transforms into these beautiful, taut little orbs — round and proud and impossibly plump.

Then, within minutes of leaving the heat, they gently deflate. Just like that.

That puff is fleeting, and it's beautiful. If you're cooking for people, call them over right now. This is especially magical with our soup dumplings — the juicy filling creates a ton of steam inside. Watch for it. It never gets old.

Pro Tips

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Lid fit matters

If your lid doesn't seal tightly, add a splash more water and extend the cook time. You need steam to hit 165°F inside.

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Cast iron note

Many cast iron pans don't have a tight-fitting lid. If yours doesn't seal well, add extra water as needed and give it significantly more time — it can take materially longer to cook through than a standard non-stick with a proper seal.

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Cook from frozen

Straight from freezer to pan gives the best texture — crispy bottom, tender top, soup inside.

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Listen for the sizzle

Once the water steams off, you'll hear frying. That's the bottoms crisping up. Give it a few more minutes.

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Take your time

Medium heat is your friend. Too hot and the bottoms crisp before the inside cooks through. Patience pays off.

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Leave the lid on

Keep the lid on while crisping — the oil and water spatter if you don't, and it doesn't affect them getting crispy. Less mess, same great finished product.

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They're hot

Soup dumplings are extremely hot inside. Poke or bite a small hole to sip the soup out, or drain it into a spoon.

A note on the Misfits (aka the Misfolds)

Birria & Pizza — these two play by slightly different rules. Their fillings are pre-cooked, so as soon as the wrapper is cooked through and the bottom is crispy, you're done.

These aren't technically soup dumplings. They're delicious crossovers we couldn't keep to ourselves. Classic Good Fold energy.

What to serve with them

Dipping sauce

Grab a jar of Good Heat hot chili oil — straight over the top or on the side. It's just better.

For the pizza dumplings: try mixing a spoonful of hot chili oil in with ranch. It sounds wild. It's perfect.

Keep Frozen

Keep them frozen until you're ready to cook. They stay great for at least a year in the freezer — but the only way you're finding out is if you were gone for eleven months or buried them under the brussels sprouts.

Ready to fold, heat, eat, and repeat?

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