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!

Tender, tasty, delicious! Well worth the price, as is everything from New York Steak and Seafood! Will definitely order again.

Enjoyed every bite very delicious

I loved the pork dumplings and they were easy to prepare.

Everything was as advertised and was delivered quickly. I will buy from them again