Do I need to thaw frozen meatballs before cooking?

No. Cook them straight from frozen. Thawing makes them mushy and adds food-safety risk. Add a minute or two to the cook time versus thawed.

How do I know when frozen fish balls or meatballs are done?

In water or broth they float and firm up, usually 4 to 6 minutes. The center should reach 165°F (74°C). When in doubt, cut one open; it should be hot and opaque throughout.

Can I cook frozen dumplings without a steamer?

Yes. Pan-fry them: heat oil, add the frozen dumplings flat-side down, then pour in a splash of water and cover so they steam through, about 8 to 10 minutes, until the bottoms are crisp.

How do I cook lap cheong (Chinese sausage)?

Slice it thin on the bias and pan-fry for a few minutes, or steam it on top of rice for the last 10 minutes of cooking. It is cured but should be cooked before eating.

How to Cook Frozen Meatballs, Fish Balls & Dumplings

Q: Can I air-fry frozen meatballs?

Yes. Air-fry at 380°F (193°C) for 8 to 10 minutes, shaking the basket halfway, until crisp outside and hot through.

Great River Food meatballs, fish balls, and dumplings are sold fully frozen and cook straight from the freezer, no thawing needed. Many are precooked and only need heating through; dumplings and other raw-filled items cook fully. Either way, heat them until the center is piping hot, an internal 165°F (74°C), and check the package for anything specific.

Boil or simmer (best for soup and hot pot)

Drop frozen beef balls or fish balls into boiling water or simmering broth. They are ready when they float and are hot through, usually 4 to 6 minutes. This is the method for phở, hot pot, bún, and noodle soups.

Pan-fry

Heat a little oil over medium heat. Add the frozen balls, or thin-sliced lap cheong (Chinese sausage), and cook, turning, until browned and hot through, about 6 to 8 minutes. This is the fast weeknight method with rice.

Steam

Line a steamer with parchment or cabbage leaves and arrange the frozen dumplings or balls without crowding. Steam over boiling water: dumplings 10 to 12 minutes, meatballs 8 to 10 minutes.

Pan-fry then steam (crispy potstickers)

Heat oil in a nonstick pan and set the frozen dumplings flat-side down. Sear 2 minutes, then pour in a splash of water, cover, and steam 8 to 10 minutes until the water cooks off and the bottoms turn crisp and golden.

Air-fry

Set the air fryer to 380°F (193°C). Cook frozen balls 8 to 10 minutes, shaking the basket halfway, until crisp outside and hot through. Serve with a dipping sauce.

Which method for which product

Beef balls and beef tendon balls — boil or simmer for soup; pan-fry or air-fry for a snack. See Great Wall Beef Meatballs.
Fish balls and fried fish cake — boil for soup; pan-fry until golden. See Flamingo Fish Balls.
Dumplings, potstickers, and xiao long bao — steam, or pan-fry then steam. See Great Wall Dumplings.
Lap cheong (Chinese sausage) — slice thin, then pan-fry or steam on rice. See Flamingo Chinese Sausage.

On food safety: cook from frozen for the best texture and do not refreeze thawed product. Heat everything to an internal 165°F (74°C) before serving.

How to Cook Frozen Asian Meatballs, Fish Balls & Dumplings