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If you’ve ever been to a Chinese restaurant that serves pan-fried dumplings, you’ve probably seen the Crispy Dumpling Skirts that look web-like, also known as “wings” surrounding the dumplings. They’re light, crispy and add an amazing contrasting texture with the soft, steamed dumpling! The best part is it’s so easy to make – perfect for the next time you want to impress your friends and family!
Watch the Crispy Dumpling Skirt Recipe Video Below!
Table of Contents
Ingredients
You only need 5 ingredients to make a crispy dumpling skirt that will impress all of your friends and family – and the best part is that these are all ingredients you already have in your pantry!
- neutral oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! Avoid using olive oil due to the stronger flavor profile.
- all purpose flour
- corn starch – If you don’t have corn starch readily available, I would recommend using potato starch rice flour.
- salt
- water
You can find the exact measurements in the recipe card below!
Make the dumpling skirt with some homemade dumplings, like my Pork Dumplings, Vegetable Dumplings, or Shrimp and Cabbage Dumplings! Don’t forget to pair them with my homemade Dumpling Dipping Sauce or homemade Chinese Chili Oil!
Recipe Instructions
Note: this method was using freshly wrapped dumplings. If you are using frozen dumplings, you can still achieve the Crispy Dumpling Skirt! Please read the recipe notes for adjustments.
1. Mix Together the Dumpling Skirt Ingredients
In a medium sized bowl, mix together neutral oil, water, flour, corn starch, and salt, until combined well.
2. Pan Fry The Dumplings
In a non stick pan, add 1 tbsp of neutral oil. Make sure you are using an appropriately sized pan for the number of dumplings you are making. Once the oil is heated over medium high heat, lay the dumplings down in a circular pattern (like a flower) – refer to the images and video for reference.
Pan fry the dumplings for 2-3 minutes.
3. Add the Mixture and Steam
Once the bottoms of the dumplings are golden brown, stir the dumpling skirt mixture once (the starch will sink to the bottom as it sits) before adding it to the pan.
The mixture should come up 1/4 way of the dumplings – do not add too much liquid!
Note: if you are using frozen dumplings, add enough liquid to go up 1/3 way – you will need a little bit more liquid to account for the longer cooking time that frozen dumplings require.
Cover with a lid and steam for 5-6 minutes – most of the water should have evaporated. Remove the lid and check the dumpling skirt – it should look like a lattice and golden brown. If there is still liquid left, continue to cook uncovered but watch the dumplings closely to ensure they do not burn.
Once done, serve dumplings with the beautiful dumpling skirt alongside your favorite dipping sauce and enjoy!
PRO TIPS
Frying Pan Tips
I highly recommend using a non stick pan – it will be a lot easier to cook a dumpling skirt.
Make sure you select a pan that is appropriately sized for the number of dumplings you are cooking – if you choose a pan that is too small, the dumplings will not fit. If you choose a pan too large, it will require too much of the liquid mixture in proportion to the dumplings – and it will take too long to cook the mixture down until it evaporates into a dumpling skirt. (Your dumplings will likely burn in the meanwhile.)
Cook over medium to medium high heat – while you want the liquid to evaporate and the oil to crisp up the bottom of your dumplings, you do NOT want to burn your dumplings!
Tips for Cooking a Beautiful Dumpling Skirt
- Select an appropriately-sized pan for the number of dumplings you are cooking and use non-stick.
- Cook over medium to medium high heat – don’t go higher or you risk burning the dumplings!
- Stir the dumpling skirt mixture before adding to the pan – the starch will likely have settled at the bottom.
- Add more liquid if you are using frozen dumplings – pour until it reaches 1/3 way up of the dumplings (vs. 1/4 way up for fresh dumplings)
If you tried this Crispy Dumpling Skirt or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Perfect Crispy Dumpling Skirt (VIDEO)
Ingredients
- 1/4 cup neutral oil
- 1 cup water
- 1.5 tbsp flour
- 1.5 tbsp corn starch
- 1/2 tsp salt
Instructions
- In a bowl, mix together neutral oil, water, flour, corn starch, and salt.
- Pan fry your dumplings as you normally would in 1 tbsp of oil for 2-3 minutes over medium high heat (check out my dumpling recipe here). Once they are golden brown, add about 1 cup of the mixture (enough to come up to 1/4 way up the dumpling) to the pan and cover. If cooking frozen dumplings, add more of the mixture to come up to 1/3 of the dumpling.
- Steam for 5-6 minutes or until the water has evaporated and the residual oil is left and remove the lid. The skirt will form and become golden brown. Watch this carefully to ensure it does not burn and remove!
- Serve your dumplings with your favorite dumpling sauce and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love to see the dumplings skirt, so beautiful and crispy. Have to save this recipe for later use. Thanks for sharing 🙏🙏🙏
@mylittlesunshine_lovely
I have always wondered how the restaurants made it. Now I know! Tried this recipe and it turned out 👍 @burpglup
Easy and Delicious @r_yr_y
Not only a delicious recipe but such a great way to impress company. Everyone loves a crispy dumpling!
@casey._.s
No more boring dumpling! Love this crispy dumpling. The crust was crunchy and tasty.
Game changer!
A culinary adventure.
We loved them! So easy to do. It took a bit longer to cook as we use frozen dumplings. I didn’t have corn starch so i subbed Arrowroot powder. Might not have been a sweet, but they were crunchy and tasty. Will do this again!
Glad they worked out with the substitution! Appreciate the review 🙂
I don’t add flour to mine just cornstarch and water and sometimes seasoning to add flavor but it’s always delicious
AMAZING recipe!! I did these with frozen dumplings and followed your tips there. It came out perfect!