How to Make the Crispiest Dumpling Skirt: An Easy Tutorial
If you love dumplings, you know that a crispy, golden layer at the bottom - also called the “dumpling skirt” - takes them to the next level. That satisfying crunch is easier to achieve than you think, thanks to a simple flour slurry.
With just a good quality non-stick pan and a few pantry staples, you can transform regular dumplings into a restaurant-worthy dish. Whether homemade or store-bought, this method adds a crunchy base to juicy dumplings, making them even more irresistible. The crunch factor is unmatched!
Follow these quick steps for the crispiest dumpling skirt, and your dumpling experience will never be the same after this!
Ingredients
For the dumplings:
- Good quality non-stick frying pan
- Your favourite dumplings (I recommend juicy pork and chive dumplings)
- Slurry Ingredients:
- 1 tablespoons all-purpose flour
- 4 tablespoons water
- 1 tablespoon oil (vegetable or sesame oil works great)
For a delicious dipping sauce:
- 1 clove garlic, minced
- 3 tbsp light soy sauce
- 1 tbsp Chinese black vinegar, or rice vinegar
- 1 tsp sesame oil
- 1/2 tbsp chilli oil (optional)
- Handful of fresh coriander and/or spring onions, finely chopped
Pair it with
Instructions
1. Prepare the slurry: In a small bowl, mix together the flour, water, and oil to create a slurry. The consistency should be smooth but not too thick. This is crucial, as too much flour will result in a doughy texture rather than a crispy skirt.
2. Cook the dumplings: Heat your non-stick frying pan over medium heat. Once hot, add your dumplings in a single layer. Allow them to cook for a few minutes until the bottoms are nicely golden brown. This will give them a beautiful crispy base.
3. Add the slurry and cook: Once the dumpling bottoms are golden brown, give the slurry another stir before pouring it into the pan as the flour may have settled at the bottom, making sure not to pour it directly on top of the dumplings. Immediately cover the pan with a lid. This will create steam that helps cook the dumplings and set the slurry. Allow to cook for around 5 minutes.
4. Crisp up with dumpling skirt: Remove the lid after 5 minutes to allow the slurry to reduce and water to evaporate. As this happens, it will create that crispy dumpling skirt pattern. This step is key to achieving that perfect crunch! After a few more minutes of cooking, check the dumpling skirt. It should be golden brown and crisp and the appearance should be a thin and lacy. If it’s not quite there yet, let it cook a little longer, keeping an eye on it to prevent burning.
6. Once you’ve achieved that perfect crispy skirt, switch off the heat and place a large plate over your frying pan. Carefully turn the pan upside down, whilst holding the plate in place to flip the dumplings over. Remove the pan and you should see your beautifully crisp dumplings. Serve them hot with your favourite dumpling sauce.
Notes:
- Use a high-quality non-stick pan: This is crucial for preventing the dumplings from sticking and ensuring an even cook.
- Don’t skimp on the steam: The steam helps set the slurry and create that crispy texture, so make sure to cover the pan.
- Control the heat: Medium heat is best to ensure the dumplings cook through without burning the skirt.
Video demonstration
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