You'll need a traditional bamboo steamer or stain less steel dumplings steamer (easily available in the Asian shops.
Note: aluminum steamers or steamer with big holes are not recommended, this might break dumplings and spill all the juice)
In such case you can lay cling wrap on the steamer instead of oil spray on the surface of the steamer to control the amount of steam and reduce stickiness.
1. Fill half the height of the steamer with water
2. Oil spray on the surface of the steamer, to prevent sticking. Lay the frozen dumplings on the steamer.
3. Cover it with the lid. Keep on high heat, and steam for 10 minutes. Your dumplings are now ready.
You'll need a non-stick pan, with a lid that can cover the pan entirely.
1. Heat the pan on medium heat; add 3 to 5 tablespoons of cooking oil.
2. Before the oil starts smoking, lay the frozen dumpling on the pan. Pour cold water to about inch high in the pan. The water should be about the half the height of the dumplings.
3. When the water comes to boil, put the lid on. Maintain medium heat. Let the dumplings simmer in the covered pan, checking every couple of minutes. Shift the pan a few times so the dumplings are evenly heated. Cook until the liquid is almost gone. Leave the dumplings standing, so you can achieve the desired browning on the bottom and softer texture on top.
Heat the fryer to 200 degrees C