Going to experiment this weekend after reading various things over the years about the success of ravioli and frozen dumplings as unique items for a crawfish boil.

Has anyone done this? Do you have tips on best times to do it and for how long? I obviously want to avoid a disaster and they completely blow up or leak.

I was thinking about just putting them in the very hot boil water after I remove the crawfish. But should I bring it back up to a complete boil again? I figured it wouldn’t need that but open to any recommendations out there.

Thanks!

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Posted by Bowlinm

Ms Gulf Coast

Member since Apr 2012

170 posts

Posted on 4/8/26 at 3:46 pm to Blackfield

I just did this over the weekend. Dropped frozen Beef filled Ravioli in after we cut the fire and dropped in the frozen corn. Ravioli were plenty hot and flavored and not quite falling apart after a 20 minute soak and dump on the table. I think I'll try some cheese filled ones next boil.

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Posted by SUB

Silver Tier TD Premium

Member since Jan 2009

25333 posts

Posted on 4/8/26 at 4:50 pm to Blackfield

As the other poster said, drop them in when you cut the fire. I use a separate shallow basket to put them in, because they are usually ready well before the crawfish are. If you leave them in and pour them out with the crawfish when they are done, they get torn apart and fall apart because they have been in too long. Pull them out early and serve as an appetizer.

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Posted by HeyCap

Member since Nov 2014

1084 posts

Posted on 4/9/26 at 2:36 am to Blackfield

I do frozen gyoza/dumplings for some of my boils but I set up an LP burner and use a large frying pan with basket, although you could also just as easily scoop them out.
I add the seasoned crawfish water and bring to a gentle boil then add the gyoza. Let them come back to a boil then add an handful of ice to reduce the boil and repeat 2X or more until cooked. Make a simple dipping sauce to out of soy and vinegar. I’m not sure all of my Japanese relatives would appreciate how I treat the gyoza but most of my family asks for them regularly.

This post was edited on 4/9/26 at 9:01 am

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Posted by bigberg2000

houston, from chalmette

Member since Sep 2005

70710 posts

Posted on 4/10/26 at 12:02 pm to Blackfield

It’s best IMO to not mix them in with the crawfish as they will tear. Put them in a strainer or something and soak them when you cut the fire then pull out separately from the crawfish.

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