Crispy Skirt Dumplings
The perfect way to fancy up some frozen dumplings. This recipe creates a delicate yet crunchy lattice skirt at the bottoms of the dumplings. Upgrade your boring frozen dumplings to a dish you'd pay for a restaurant!
Servings: 1 serving
- 6-8 frozen/fresh dumplings
- 1 tbsp neutral cooking oil
- 1 tsp all purpose flour
- ¼ cup water
Add a drizzle of cooking oil to a nonstick pan. Arrange dumplings bottom-side down, in a spiral shape, onto the nonstick pan and bring to a medium-high heat. Make sure the dumplings have enough space in between so they don’t stick. Allow the dumplings to cook about 3 minutes or until the dumpling bottoms start turning golden.
In a small bowl, whisk together flour and water. Pour this slurry into the nonstick pan and cover with a lid. Let the dumplings steam cook for another 3 minutes or until the dumplings start looking translucent. The flour slurry should thicken.
Remove the lid and cook off the rest of the water for another 4-5 minutes. The skirt should start to form and become a golden brown. Once the skirt starts lifting off the pan, it is done and ready to plate!
Using a plate that is slightly bigger than the pan, cover the top of the pan and carefully flip the pan over. Drizzle some chili oil over your dumplings and enjoy your crispy skirt!