Crispy Skirt Dumplings

1. Make the Dipping Sauce - In a small bowl, combine 15ml soy sauce, 15ml rice vinegar, 2.5ml chili oil, and 2.5ml sesame oil. Stir well and set aside.

2. Make the Crispy Skirt Slurry - In a small bowl or cup, whisk together 80ml cold water and 4g all-purpose flour until fully dissolved with no lumps. If using cornstarch, add 5g now and whisk again. The cornstarch creates a lacier, crispier skirt.

3. Cook the Dumplings - Heat a non-stick or cast iron skillet over medium-high heat. Add 15ml 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, it will sizzle immediately. 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 any remaining moisture. The skirt should be golden, lacy, and crispy. Loosen with a spatula and carefully flip onto a serving plate skirt-side up. Serve immediately with the dipping sauce.

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Common Mistakes:

• Not dissolving the flour fully in the slurry. 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. Stick to the exact ratio.
• Lifting the lid too early. Steam is what 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 get a proper crispy skirt.

Notes:

• The cornstarch in the slurry is optional but highly recommended for the laciest, crispiest skirt.
• The ratio for the slurry is roughly 1 part flour to 10 parts water by volume.
• This recipe works with any store-bought or homemade dumplings, frozen dumplings do not need to be thawed first, just add 2 extra minutes to the covered cook time.
• Cold water is used in this slurry and works well. Hot water can produce a slightly harder crunch, but water temperature matters less than technique. Always give the slurry a quick stir just before pouring as the starch sinks to the bottom quickly. Pour slowly and evenly and be cautious of splatter from water hitting hot oil.

Tips:

• A cast iron skillet holds heat more evenly and produces a crispier skirt than a non-stick pan.
• Do not overcrowd the pan, dumplings should sit in a single layer with a little space between them.
• Serve immediately as the skirt softens quickly once off the heat.
• Before pouring as the starch sinks to the bottom quickly. Pour slowly and evenly and be cautious of splatter from water hitting hot oil.