Crispy Skirt Dumplings
Asian-Inspired
Ingredients:
- 6 large or 8 small dumplings (store-bought or homemade)
- 15 ml (1 tbsp) neutral oil
- 80 ml (⅓ cup) cold water
- 4 g (2 tsp) all-purpose flour
- 5 g (2 tsp) cornstarch
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 2.5 ml (½ tsp) chili oil
- 2.5 ml (½ tsp) sesame oil
Equipments:
Features:
20 minutes or less
Refined Sugar-Free
Nut-Free
Nutrition:
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Whisk the cornstarch slurry just before pouring it into the pan, not too far ahead of time — the cornstarch settles quickly, and using it right after mixing is what creates that lacy, crispy skirt around the dumplings.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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, so 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, and 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.
A few ingredients do most of the work in this recipe. The neutral oil keeps the fat neutral so the other ingredients can shine. The all-purpose flour provides structure and body to the finished dish. The cornstarch thickens the mixture to give it the right body and texture. The soy sauce adds savory, umami depth.
Crispy Skirt Dumplings
Ingredients:
- 6 large or 8 small dumplings (store-bought or homemade)
- 15 ml (1 tbsp) neutral oil
- 80 ml (⅓ cup) cold water
- 4 g (2 tsp) all-purpose flour
- 5 g (2 tsp) cornstarch
- 15 ml (1 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 2.5 ml (½ tsp) chili oil
- 2.5 ml (½ tsp) sesame oil
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The neutral oil keeps the fat neutral so the other ingredients can shine. The all-purpose flour provides structure and body to the finished dish. The cornstarch thickens the mixture to give it the right body and texture. The soy sauce adds savory, umami depth.
Prep:
Whisk the cornstarch slurry just before pouring it into the pan, not too far ahead of time — the cornstarch settles quickly, and using it right after mixing is what creates that lacy, crispy skirt around the dumplings.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
