How to Make the Crispiest Dumpling Skirt: An Easy Tutorial
If you're a dumpling fan, you know that the crispy layer at the bottom - the dumpling skirt - is the highlight of the dish.
It's that satisfying crunch that elevates the entire experience, making each bite even more irresistible. Fortunately, creating the crispiest dumpling skirt is easier than you might think.
This easy-to-follow tutorial will guide you step-by-step to achieve a perfectly crispy, lacy dumpling skirt that will leave everyone wanting more.
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About this recipe
Dumplings are a beloved dish in many cultures, known for their juicy fillings and tender wrappers. But let’s face it: the crispy bottom layer, or “dumpling skirt,” is what truly takes them to the next level.
Imagine biting into a dumpling, the crunchy skirt snapping against your teeth, followed by the soft, juicy filling inside - absolute perfection!
Achieving this golden, crispy layer isn’t complicated at all, and with a few pantry staples and a quality non-stick pan, you can enjoy this restaurant-quality treat at home.
In this tutorial, we'll walk you through the process of creating that crispy dumpling skirt that everyone loves.
All it takes is a simple slurry of flour, water, and oil, along with some patience while the dumplings cook.
So, grab your dumplings and let me show you how to master this crispy culinary delight.
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
Start by making the slurry that will form the crispy skirt. In a small bowl, mix the flour, water, and oil together. The consistency should be smooth, not too thick.
This step is crucial because a thicker slurry will result in a doughy texture, which we want to avoid.
2. Cook the dumplings
Heat your non-stick frying pan over medium heat. Once the pan is hot, place the dumplings in a single layer, making sure they don’t overlap.
Allow them to cook for a few minutes until the bottoms are golden brown and crispy. This is what will form the base for your dumpling skirt.
3. Add the slurry
Once the dumplings are golden brown on the bottom, give the slurry a quick stir (as the flour may settle) and pour it carefully around the edges of the dumplings - be sure not to pour it directly on top of them.
Cover the pan with a lid immediately. This will allow the steam to cook the dumplings and set the slurry, creating that crispy layer.
4. Crisp the dumpling skirt
Let the dumplings cook for another 5 minutes, allowing the steam to evaporate. Remove the lid to let the remaining liquid reduce, forming that beautiful crispy skirt around the dumplings.
Keep an eye on it, and once the skirt turns golden brown and thin, you know it’s ready. If it’s not crispy enough, let it cook a little longer, but be careful not to burn it.
5. Flip and serve
Once you’ve achieved the perfect crispy skirt, turn off the heat. Place a large plate over the frying pan and carefully flip it, holding the plate in place. The dumplings should gently fall onto the plate, with the crispy skirt facing up.
Serve immediately with your favourite dipping sauce.
My best tips:
- Use a high-quality non-stick pan: A non-stick pan ensures that the dumplings don’t stick and cook evenly, allowing the skirt to form perfectly.
- Don’t skimp on the steam: The steam is essential for setting the slurry and forming that crispy texture, so make sure to cover the pan while cooking.
- Control the heat: Medium heat is best to avoid burning the dumplings while they cook through.
FAQs
What is a dumpling skirt?
A dumpling skirt is a crispy, golden crust that forms around the bottom of the dumpling when cooked. It’s made by adding a slurry to the pan and letting it cook until it crisps up, creating a delicate, lacy layer.
Can I make the slurry in advance?
Yes, the slurry can be prepared ahead of time and stored in the fridge. Just give it a good stir before using it, as the flour may settle.
Why is it important to use a non-stick pan?
A non-stick pan ensures that the dumplings don’t stick to the surface, and it helps the slurry form a smooth, crispy skirt without any issues.
My dumpling skirt isn’t crispy enough. What should I do?
If the skirt isn’t crispy enough, continue cooking the dumplings for a few more minutes while monitoring the heat to avoid burning. The liquid in the slurry must evaporate completely for the skirt to crisp up.
Can I use frozen dumplings?
Absolutely! Frozen dumplings can be cooked using the same method. Just make sure to cook them a bit longer to ensure they’re heated through, and adjust the steaming time accordingly to achieve that crispy skirt.
Video demonstration
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