The dumpling skirt is a crispy crust made with a cornstarch and flour slurry surrounding pan-seared dumplings. It adds a delightful texture and a fun look to the dish.
Here's how to make dumpling skirt.
1. Add 1 Tbsp cornstarch, 1 Tbsp all-purpose flour, and 1 Tbsp vinegar in 1 cup of water. Mix well.
2. Heat 2 Tbsp vegetable oil in a non-stick pan (10" to 12"). When the oil is hot, add uncooked dumplings and sear the bottom. Test the oil temperature with one dumpling. The oil is hot enough if it's sizzling.
3. When the bottoms of the dumplings are golden brown, add the cornstarch and flour slurry. Stir well before adding it to the pan.
4. Cover and steam for 8 minutes for meat fillings and 6 minutes for vegan fillings. Check the water level after a few minutes. Add a splash of water if the pan is dying up before the time is up.
5. Serve dumplings individually. Or cover the pan with a plate and hold them together tightly, flip it, and serve the dumplings with the skirt unbroken.
If you like this recipe, feel free to share the link to this page with your friends.
Check out more recent recipes.