Crispy Dumpling Skirt
Asian-Inspired
Ingredients:
6 large dumplings or 8 small dumplings
1 tablespoon neutral oil
80ml water
2 teaspoons all-purpose flour
2 teaspoons cornstarch (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
½ teaspoon chili oil
½ teaspoon sesame oil
Equipments:
Large non-stick skillet with lid
Small bowl and whisk
Serving plate (larger than the skillet)
Features:
Nutrition:
Servings 1 Calories 210 Carbohydrates 18g Fat 11g Fiber 1g Protein 10g Monounsaturated 5g Polyunsaturated 2g Saturated 3g Trans 0g Vitamin A 12mcg Vitamin C 4mg Vitamin D 0mg Vitamin B6 0.2mg Folate 18mcg Calcium 28mg Iron 1.1mg Potassium 180mg Magnesium 14mg Phosphorus 95mg Cholesterol 30mg Sodium 420mg Sugar 1g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
Make the Skirt Slurry — Whisk together the water, flour, and cornstarch in a small bowl until fully smooth with no lumps. Set aside near the stove.
Fry the Dumplings — Heat the neutral oil in a large non-stick skillet over medium-high heat. Arrange the dumplings flat-side down in a single layer with a little space between each. Fry for 2 minutes until the bottoms are lightly golden.
Add the Slurry and Steam — Give the slurry a quick stir and pour it around the dumplings. It will sizzle immediately. Cover with a lid and cook for 5–6 minutes until most of the water has absorbed.
Crisp the Skirt — Remove the lid and continue cooking over medium heat for 3–4 minutes, watching closely, until all remaining liquid has evaporated and a golden, lacy, crispy sheet has formed across the bottom of the pan connecting all the dumplings.
Serve — Place a large plate face-down over the skillet and flip in one confident motion so the crispy skirt faces upward. Mix the soy sauce, rice vinegar, chili oil, and sesame oil together for the dipping sauce and serve alongside. Eat immediately — the skirt loses its crunch as it sits.
Tips
For a lacier skirt, use all cornstarch and no flour. Don't overcrowd the pan or the skirt won't form properly. The filling works equally well with ground chicken or shrimp, and for a vegetarian version use pressed firm tofu and finely chopped shiitake mushrooms.
Crispy Dumpling Skirt
Ingredients:
6 large dumplings or 8 small dumplings
1 tablespoon neutral oil
80ml water
2 teaspoons all-purpose flour
2 teaspoons cornstarch (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
½ teaspoon chili oil
½ teaspoon sesame oil
Features:
Instructions:
Make the Skirt Slurry — Whisk together the water, flour, and cornstarch in a small bowl until fully smooth with no lumps. Set aside near the stove.
Fry the Dumplings — Heat the neutral oil in a large non-stick skillet over medium-high heat. Arrange the dumplings flat-side down in a single layer with a little space between each. Fry for 2 minutes until the bottoms are lightly golden.
Add the Slurry and Steam — Give the slurry a quick stir and pour it around the dumplings. It will sizzle immediately. Cover with a lid and cook for 5–6 minutes until most of the water has absorbed.
Crisp the Skirt — Remove the lid and continue cooking over medium heat for 3–4 minutes, watching closely, until all remaining liquid has evaporated and a golden, lacy, crispy sheet has formed across the bottom of the pan connecting all the dumplings.
Serve — Place a large plate face-down over the skillet and flip in one confident motion so the crispy skirt faces upward. Mix the soy sauce, rice vinegar, chili oil, and sesame oil together for the dipping sauce and serve alongside. Eat immediately — the skirt loses its crunch as it sits.
