How to cook Stuffies

There are many ways to cook Stuffies. The most common ones are boiling, pan-frying, and steaming.


Boiling is a simple and beautiful way to cook stuffies, and boiled stuffies are particularly comforting when the weather is cold or you or a loved one are under the weather. If you aren’t boiling them in broth, be sure to salt the cooking water as you would for pasta. It helps to season the skins and seal the dough, preventing waterlogged stuffies.


  1. Fill a large pot three-quarters full with salted water or broth and bring to a boil over high heat. Add 8 to 10 pieces to the pot, and gently nudge them around with a spoon for the first minute or so, making sure that they don’t stick to the bottom of the pot or each other. Once the water returns to a boil, reduce the heat to medium low to maintain a low boil, just above a simmer.
  2. Cook for a total of 8 to 10 minutes, until the skins are slightly translucent and puffy, and the stuffies have been floating for at least 2 to 3 minutes.
  3. Gently remove the stuffies from the pot with a large slotted spoon, spider (or skimmer), or handled sieve, and serve immediately.

Cooking with broth

The first time we had stuffies cooked in a flavourful vegetable stock, we saw the light. The tasty broth gave the skins so much flavor and left them with a gorgeous sheen. There are so many ways to cook dumplings with broth. You can boil them and drain them, reserving the broth for another use; you can serve the dumplings with a cup or bowl of the broth on the side.


You can reuse the water or broth twice.


Pan-fried stuffies are fast, easy, and yummy, and all you need to make them is a pan with a lid and a little oil. You get the best of both worlds—fried on the bottom, steamed on the top. We also really enjoy the dramatic way you add water to the pan once the stuffies are partly cooked, which loudly crackles and pops, before smashing down the lid to contain all the hot and steamy goodness.


  1. In a large nonstick skillet over medium heat, preheat 1 to 2 tablespoons vegetable oil (peanut adds great flavour; you can use canola). Once hot, after about 1 minute, add the stuffies to the pan with the round side up, with ½ to 1 inch between each.
  2. Fry the stuffies for 2 to 3 minutes, until the bottoms are golden. Quickly add ⅓ cup water to the pan (you could also use flavourful broth), being careful not to burn yourself, and immediately cover it with a lid. The oil and water will loudly and dramatically splatter.
  3. Reduce the heat to medium low and cook for 7 to 9 minutes, until the water is mostly absorbed and the pan is quiet. Halfway through, check the bottom of one piece by carefully picking it up with tongs or chopsticks. You want a nice golden brown. Reduce the heat if it is too dark, and raise it if not dark enough. Quickly nudge all the stuffies around so that they don’t stick to the pan. Cover again.
  4. Once the stuffies have absorbed most of the water, remove the lid, slightly reduce the heat, and cook for 1 to 2 more minutes, until they have a medium-brown crust on the bottom.
  5. Transfer the stuffies to a paper towel-lined plate. Serve them bottom side up so they stay nice and crispy.

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