Crispy Dumpling Skirt
This post may contain affiliate links. If you purchase through these links, we may earn a small commission at no extra cost to you.
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