Crispy Skirt Dumplings

1. Make the Dipping Sauce
   In a small bowl, combine 15 ml (1 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 2.5 ml (½ tsp) chili oil, and 2.5 ml (½ tsp) sesame oil. Stir well and set aside.
2. Make the Slurry
   Whisk together 80 ml (⅓ cup) cold water and 4 g (2 tsp) all-purpose flour until fully dissolved. If using, add 5 g (2 tsp) cornstarch and whisk again.
3. Cook the Dumplings
   Heat a non-stick skillet over medium-high heat. Add 15 ml (1 tbsp) neutral oil and swirl to coat. Place dumplings flat-side down in a single layer and cook for 2 minutes until the bottoms are lightly golden.
4. Add the Slurry
   Pour the slurry into the pan. Cover with a lid and cook for 6–8 minutes until almost all the water has evaporated and the skirt has formed.
5. Finish and Serve
   Remove the lid and cook for a further 1–2 minutes to crisp up. Flip onto a serving plate skirt-side up. Serve immediately with the dipping sauce.

Common Mistakes:

• Not dissolving the flour fully — whisk until completely smooth or the skirt will be lumpy and uneven.
• Using too much slurry — the skirt should be thin and lacy, not thick and doughy.
• Lifting the lid too early — steam cooks the dumplings through. Keep the lid on until almost all water has evaporated.
• Moving the dumplings after adding the slurry — let the skirt form completely undisturbed.
• Cooking on too low a heat — the pan needs to be medium-high to develop a proper crispy skirt.

Notes:

• The cornstarch in the slurry is optional but highly recommended for the laciest, crispiest skirt.
• This recipe works with any store-bought or homemade dumplings. Frozen dumplings do not need to be thawed first.
• Give the slurry a quick stir just before pouring as the starch sinks to the bottom quickly.

Tips:

• A cast iron skillet produces a crispier skirt than a non-stick pan.
• Do not overcrowd — dumplings should sit in a single layer with a little space between them.
• Serve immediately as the skirt softens quickly once off the heat.