I just returned from my first visit to Flushing,,,,,had some great food....including the Lamb and Green Squash dumplings at Tianjin Dumpling House in the basement food court in Golden Mall.
They were so good, in fact, that I bought a bag of the frozen Lamb/Green Squash dumplings to share with the rest of the family.
The only problem is I don't know the best way to prepare them.
Should I steam them or boil them?
Should I thaw them or cook them while frozen?
My instinct is to partially thaw and then boil these dumplings, but I am hope somebody with more experience can help me out...