Dumpling skirt or dumpling lace is an easy way to take ordinary frozen dumplings to the next level. They add a satisfying crispy texture to the soft pillowy dumplings and are sure to impress your guests.
You may have seen dumplings served this way at restaurants. The crispy dumpling skirt requires a little bit of technique but is relatively simple and requires just a few ingredients.
You can use frozen or fresh dumplings
You can use any frozen or fresh dumplings or potstickers. This recipe is for frozen dumplings and cook time may vary when using fresh dumplings. You can also use shumai in place of dumplings if you prefer. I get my frozen dumplings or potstickers from Costco and keep a bag in the freezer at all times.
How to make dumpling skirt slurry
The slurry for the dumpling skirt consists of a few simple ingredients: all-purpose flour, cornstarch, salt, and water. If you don’t have cornstarch, you can use potato starch instead.
Be sure to whisk well so everything is well mixed. Once the slurry has sat for a while, the cornstarch may settle at the bottom of the bowl. Give the slurry another whisk before drizzling into the pan.
How to cook the dumplings
Be sure to use enough oil to cook the dumplings. I like to use avocado oil but any neutral flavored oil will do. Vegetable and canola oil work great as well.
Once the bottoms of the dumplings are golden brown in color, slowly drizzle in the slurry. Be careful as some of the oil in the pan may splatter. Try to evenly distribute the slurry so that a thin layer has formed throughout the pan.
Reduce the heat to low and cover the pan with a lid. Cook for an additional 5-6 minutes so the dumplings can steam. Remove the lid and continue to cook until all the water has evaporated and a crispy skirt has formed.
How to easily transfer the dumpling skirt
The dumpling skirt that you have worked so hard to develop is quite delicate. Instead of trying to lift the entire thing with a spatula and risk it breaking or shattering, try this instead:
- Take a large plate and put it face down over the pan and cooked dumplings.
- Lift the pan with one hand and hold down the plate with the palm of your other hand.
- Flip the pan to get the dumplings onto the plate with the skirt side facing up.
Serve dumplings with dipping sauce
You can simply garnish the dumplings with green onion slices and chili oil or chili crisp, but I also like to serve them with a soy dipping sauce. It comes together quickly and consists of soy sauce, rice wine vinegar, garlic, green onions, sesame seeds, and a pinch of gochu-garu (Korean red pepper flakes). You can use crushed red pepper flakes or thinly sliced red chili pepper in place of the gochu-garu.
Lace dumplings make a beautiful presentation
While great to be enjoyed as a weeknight meal or late night snack, dumpling skirt is also a great way to impress your guests. The crispy dumpling skirt has a lace-like look which makes for a beautiful presentation at any dinner table.
Crispy Dumpling Skirt
Ingredients
- 7 frozen dumplings
- 3 tbsp avocado or other neutral cooking oil (canola or vegetable oil work fine)
- 1 green part of green onion, thinly sliced *optional to garnish
- 1 tsp chili crisp or chili oil *optional to garnish
Dumpling Skirt Slurry
- 1 tbsp all-purpose flour
- 1 tsp corn starch
- 1/4 cup water
- pinch of salt
Dumpling Dipping Sauce
- 2 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 clove garlic, minced
- 2 tbsp green onion, thinly sliced
- 1 tsp toasted sesame seeds
- pinch of gochugaru (Korean red pepper flakes)
Instructions
- Combine ingredients for the dumpling skirt slurry into a small bowl. Whisk and set aside.
- Add oil to a hot pan under medium heat. Place frozen dumplings in a circular shape with the corners of the dumplings pointed toward the center of the pan. Cook dumplings until the bottoms are golden brown (about 5 minutes).
- Give the slurry a whisk to ensure it is well mixed, then slowly drizzle into the pan. Be sure the slurry is evenly distributed and a thin layer has formed beneath the dumplings.
- Cover the pan with a lid and reduce heat to low. Cook covered for an additional 5 minutes so the dumplings can steam. Then lift the lid and continue to cook until all the water has evaporated and the skirt is crispy.
- Cover the pan with a large plate then flip so that the skirt is facing up on the plate.
- Garnish with sliced green onions and drizzle with chili crisp (*optional)
- Serve with dumpling dipping sauce
