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Cooking times may vary depending on the wattage of your microwave. Newer microwaves will likely need less time than a lower wattage microwave oven.

BAO – COOKING FROM FROZEN: STEAMING

  1. In wok or pan, bring 2-3 inches of water to a boil
  2. Place frozen bao in a steamer basket and place basket in wok or pan, being careful not to get bao wet
  3. For best results, ensure bao do not touch each other or the sides of the basket
  4. Steam for 10 minutes with lid on
  5. When removing the lid from the pan, tilt lid so water doesn’t drip onto the bao
  6. Remove wok or pan from heat, keeping bao covered with lid and allowing them to cool slightly before enjoying

BAO – COOKING FROM FROZEN: MICROWAVE

  1. Place bao (1-2) on a microwave-safe plate
  2. Cover with a damp paper towel
  3. Heat 1 bao for 50 seconds; 2 bao for 1 minute 20 seconds
  4. Carefully remove plate from the microwave.
  5. Allow bao to stand for 1-2 minutes before serving

SOUP DUMPLINGS – COOKING FROM FROZEN: STEAMING

  1. Remove outer wrapper. In a large pot or pan, boil 2-3 inches of water.
  2. Place tray into steamer basket above boiling water. Cover and steam for 7-8 minutes.
  3. Carefully remove from heat and allow to cool slightly before enjoying.

SOUP DUMPLINGS – COOKING FROM FROZEN: MICROWAVE

  1. Cut one corner of outer wrapper to allow steam to vent.
  2. Place tray into microwave and cook for 1:45-2 minutes.
  3. Allow to cool slightly and then carefully remove from wrapper to enjoy!

POTSTICKERS – COOKING FROM FROZEN: PAN SEARED

  1. Heat a frying pan over high heat. Add oil to coat bottom, add potstickers and cook for 1 minute.
  2. Reduce heat, add 1/2 cup of water into the pan. Loosely cover, turn to medium heat and cook until water is evaporated, about 5-7 minutes.
  3. Remove from heat and allow to cool slightly before serving.

POTSTICKERS – COOKING FROM FROZEN: AIR FRIED

  1. Preheat air fryer to 395° F.
  2. Place potstickers in basket and cook for 4 minutes.
  3. Remove and allow to cool slightly before serving.

POTSTICKERS – COOKING FROM FROZEN: STEAMED DUMPLINGS

  1. In a large pot or pan, boil 2-3 inches of water.
  2. Place frozen dumplings on a steamer basket above boiling water. Leave space between dumplings. Cover and steam for 4 1/2 to 5 minutes.
  3. Remove basket from heat and allow to cool slightly before serving.

POTSTICKERS – COOKING FROM FROZEN: MICROWAVE

  1. Place frozen dumplings on microwave-safe plate and cover with damp paper towel.
  2. Microwave for 1 minute.
  3. Carefully remove and allow to cool slightly before serving.

BAO – MICROWAVE

  1. Place bao (1-2) on a microwave-safe plate
  2. Cover with a damp paper towel
  3. Heat 1 bao for 20-30 seconds; 2 bao for 30-40 seconds
  4. Carefully remove plate from the microwave.
  5. Allow bao to stand for 1-2 minutes before serving

BAO – STEAMING

  1. In wok or pan, bring 2-3 inches of water to a boil
  2. Place bao in a steamer basket and place in wok or pan, being careful not to get bao wet
  3. For best results, ensure bao do not touch each other or the sides of the basket
  4. Steam for 10 minutes with lid on
  5. Remove wok or pan from heat, keeping bao covered with lid and allowing them to cool slightly before enjoying
  6. When removing the lid from the pan, tilt lid so water does not drip onto the bao

POTSTICKERS – MICROWAVE

  1. Place up to 8 potstickers/dumplings on a microwave-safe plate and cover with a damp paper towel
  2. Heat for 30-40 seconds on full power until heated thoroughly
  3. Carefully remove plate from the microwave

DUMPLINGS – MICROWAVE

  1. Place up to 8 potstickers/dumplings on a microwave-safe plate and cover with a damp paper towel
  2. Heat for 30-40 seconds on full power until heated thoroughly
  3. Carefully remove plate from the microwave

POTSTICKERS – STEAM FRYING

  1. Heat a frying pan over high heat
  2. Add oil to coat bottom
  3. Add potstickers and cook for 1 minute
  4. Reduce heat, add 1/4 cup of water into the pan
  5. Cover and cook until liquid is absorbed, about 3 minutes
  6. Allow potstickers to stand for 1-2 minutes before serving

RICE BOWLS – MICROWAVE

  1. Reheat rice bowls in their original packaging with the lid slightly off
  2. Heat for 50-60 seconds on full power until warmed through
  3. Carefully remove from the microwave.
  4. Allow rice bowl to stand for 1-2 minutes, stir gently and serve

FRIED RICE – MICROWAVE

  1. Reheat fried rice in its original packaging with the lid slightly off
  2. Heat for 50-60 seconds on full power until warmed through
  3. Carefully remove from the microwave.
  4. Allow rice bowl to stand for 1-2 minutes, stir gently and serve

EGG ROLLS – MICROWAVE

  1. Place egg rolls on a microwave-safe place
  2. Heat for 30-45 seconds on full power until warmed through
  3. Carefully remove from the microwave.
  4. Allow to stand for 1-2 minutes before serving

EGG ROLLS – AIR FRYER

  1. Place egg rolls in a pre-heated air fryer at 375 degrees
  2. Heat for 3 minutes for 1-2 pieces
  3. Carefully remove from the microwave.
  4. Allow to stand for 1-2 minutes before serving

RANGOONS – MICROWAVE

  1. Place rangoons on a microwave-safe place
  2. Heat for 30-45 seconds on full power until warmed through
  3. Allow to stand for 1-2 minutes before serving

RANGOONS – AIR FRYER

  1. Place rangoons in a pre-heated air fryer at 375 degrees
  2. Heat for 2 minutes for up to 8 pieces
  3. Allow to stand for 1-2 minutes before serving

SOUP DUMPLINGS – REHEAT: MICROWAVE

  1. Place closed Wow Bao box in microwave and heat for 30 seconds
  2. Allow to stand for 1-2 minutes before serving

SPICY KUNG PAO CHICKEN BOWL FROM LEFTOVERS

Turn Spicy Kung Pao Chicken Bowl leftovers into a tasty brunch dish with fresh vegetables and blanched eggs!

WOW BAO SUMMER ROLL

Watch us make a tasty Summer roll out of a Wow Bao Spicy Peanut Salad with some fresh veggies and rice paper!

DUMPLING STIR FRY & A DUMPLING CROUTON SALAD

Last year for National Dumpling Day we showed you how to make Dumpling Stir Fry and a Dumpling Crouton Salad with a few fresh veggies with the help of Spicy Peanut Noodle Salad, Spicy Peanut Noodle Sauce, Soy Ginger Sauce, and 10 Ginger Chicken Dumplings