Perfect Crispy Dumpling Skirt (VIDEO)
This crispy dumpling skirt recipe will give your dumplings the impressive crispy lattice skirt that is famous in so many restaurants!
Servings: 4
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
If you don't have corn starch readily available, I would recommend using potato starch or rice flour.
A non-stick pan is best for this recipe over medium to medium high heat. Don't put the heat too high, otherwise you'll burn the bottoms of your dumplings. You don't want a pan too large or else it will require too much of the mixture to steam.
Give the dumpling skirt mixture a quick mix prior to pouring in the pan (the starch will sink to the bottom), then pour enough of the mixture to about 1/4 of the way up the dumplings.
If you're cooking frozen dumplings, add a little extra mixture (about 1/3 of the way up the dumplings) to account for the slightly longer cooking time.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 294mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 2mg | Iron: 0.1mg