Perfect Crispy Dumpling Skirt (VIDEO)

A perfect crispy dumpling skirt on a plate with chopsticks and dumpling dipping sauce.

5 from 22 votes

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!

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Nonstick Pan

Ingredients

1/4 cup neutral oil
1 cup water
1.5 tbsp flour
1.5 tbsp corn starch
1/2 tsp salt
1 tbsp neutral oil for pan frying dumplings
Dumpling Dipping Sauce try my homemade version!

US Customary - Metric

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 (I recommend using a nonstick pan). 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.
Cover and steam the dumplings 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 - this will happen quickly! Turn off the heat and carefully loosen the dumplings and skirt from the pan.
Remove the dumplings from the pan with a spatula. Alternatively, place a plate large enough to cover the entire width of the pan and carefully invert the dumplings onto the plate. Serve your dumplings with your favorite dumpling sauce and enjoy!

Video

Notes

If you don't have corn starch readily available, you can use potato starch or rice flour.

Use a non-stick 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 and your dumplings will burn.

Give the dumpling skirt mixture a quick mix prior to pouring in the pan (the starch will sink to the bottom).

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