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The quality of both items is amazing in taste when preparing your favorite recipe with each. I would recommend these items.
We use these in a variety of ways. You can roast or grill a whole one after coating with spices and a bit of oil OR chill until partially frozen and slice thinly across the grain to use in stir frys, etc. Try using this in a Chinese Szechuan pork stir fry ( sliced onion, cabbage, red bell peppers, garlic, ginger and red pepper flakes). Use part canola and part peanut oil to first "bloom your aromatics" (onion, garlic, ginger, black pepper and red pepper flakes), then add pork slices. When mostly cooked, dump in your cut up peppers, then cabbage chunks, cover pan to wilt the cabbage. In a few minutes, open pan to stir ingredients around and add a bit of coconut sugar, tamari and/or oyster sauce. Add some cornstarch to some chicken broth to make a sauce. You can add sliced mushrooms when you dump in the veggies (fresh button or soaked, dried shitake) and you can add bamboo strips and fresh chopped cilantro for variety.
We like to prepare these by "steam-frying" as is done for classic pot stickers. Add a bit of oil (maybe part canola and part toasted sesame) and place dumplings flat side down, when bottom is lightly browned, add a splash of chicken broth and cover pan to finish cooking (when the dumpling skin turns from pasty white to translucent, it's probably done. For newbies, use an instant read thermometer that is accurate (Thermoworks is the one that many chefs use). Add a dumpling sauce (a mixture of rice wine vinegar, tamari, a bit of water, some finely minced garlic and lots of grated ginger, some sugar (coconut or brown sugar will deliver more flavor), and lots of thinly sliced scallion!
We like having a bag of these around when we are in the mood for a shrimp cocktail - just thaw, rinse, pat dry and serve!