I love making dumplings, and this crispy dumpling skirt recipe is one of my favorites. The crispy, golden bottom with a delicate skirt adds a whole new level of flavor and texture to the dumplings. Whether you use fresh or frozen dumplings, the result is always delicious!
Are You as Obsessed with Dumplings as I Am?
Do you share my deep love for dumplings? Whether it’s the juicy tenderness of steamed dumplings or the crispy, golden delight of fried dumplings, each style has its own unique charm.
But if I had to pick a favorite, it would undoubtedly be pan-fried dumplings.
Every time I make pan-fried dumplings, I’m completely captivated by the crispy, golden crust that forms on the bottom.
It’s a texture I can never resist, and I’m always striving for that perfect crunch. And my absolute go-to method? Making dumpling skirts is a technique that takes pan-fried dumplings to a whole new level of deliciousness and beauty.
What is a Dumpling Skirt?
The dumpling skirt, also known as the dumpling lace edge, is a thin, crispy layer that forms around the dumplings during the pan-frying process.
Imagine it as a delicate, golden “skirt” that elegantly wraps around each dumpling, adding both texture and visual appeal. Creating this skirt isn’t complicated—all you need is a simple mixture of water and flour to create the perfect batter.
Tips for Success:
Control the Heat:
Start with low heat to ensure the dumplings cook evenly and develop a golden crust without burning. After adding the flour water mixture, increase to medium-low heat to allow the skirt to form without scorching.
Flour Water Ratio:
The key to the dumpling skirt is getting the right consistency of the flour-water mixture. For the best results, use a 1:10 ratio of flour to water (20g of flour to 200g of water). This creates the ideal thickness for the skirt—crispy but not too hard, and not too thin that it can’t form.
Using Frozen Dumplings:
Frozen dumplings can be used directly without thawing. This prevents the wrappers from breaking and allows the dumplings to absorb the flour-water mixture, resulting in a chewier texture and fully cooked filling.
Non-Stick Pan:
I highly recommend using a non-stick pan for this recipe. It makes flipping and removing the dumplings much easier and helps achieve that perfect crispy skirt.
Don‘t Overcrowd the Pan:
To get the perfect dumpling skirt, make sure you leave enough space between the dumplings in the pan. If they’re crowded together, they won’t fry evenly, and the skirt won’t form properly.
Ingredients:
- 14 pieces dumplings (can be freshly made or frozen)
- 20g all-purpose flour
- 200g water
- Cooking oil (enough to coat the bottom of the pan)
- Chopped scallions (for garnish)
- Toasted sesame seeds (for garnish)
Instructions:
Initial Frying of Dumplings:
Take a flat-bottomed pan and ensure it is clean and dry. Pour an appropriate amount of cooking oil into the pan, swirling it to evenly coat the bottom. Arrange the dumplings with some space between them to prevent sticking. Set the heat to low and fry the dumplings slowly over low heat.
Fry the Bottom to Golden Brown:
Keep an eye on the bottom of the dumplings. As time passes, the bottom of the dumplings will begin to change color, and when they turn a delicious golden brown, the initial frying is done. At this point, the bottom of the dumplings is firm, and they should have a crispy texture.
Prepare the flour-water mixture:
In a small bowl, add 20g of all-purpose flour. Slowly pour in 200g of water, stirring with chopsticks or a spoon until the flour is fully dissolved and the mixture is smooth and lump-free. Set aside.
Pour in the Flour-Water Mixture:
Slowly pour the prepared flour-water mixture around the edges of the pan, letting it evenly spread around the dumplings. The flour-water should cover about one-third of the height of the dumplings. This height ensures that the dumplings will absorb enough moisture during frying to cook through, while also allowing the flour-water to form a thin, crispy “skirt” at the bottom of the pan.
Cover and Steam-Fry:
Immediately cover the pan with a lid and turn the heat to medium-low. During this steaming process, you’ll hear a sizzling sound as the flour-water evaporates and solidifies.
Dry the Water and Serve:
Continue to monitor the pan. When the sizzling sound starts to fade, lift the lid and check. The flour-water should have evaporated, and a golden, crispy layer should have formed at the bottom of the pan. At this point, the dumplings are almost done. Turn off the heat, and sprinkle chopped scallions and toasted sesame seeds evenly over the dumplings.
Grab a plate large enough to cover the entire pan. Gently place the plate over the dumplings, then press down lightly with one hand while holding the pan handle with the other. Quickly flip the pan onto the plate, and then slowly lift the pan. The dumplings will come off easily with the crispy layer intact, transferring smoothly to the plate.
Frequently Asked Questions
Can I use frozen dumplings for this recipe?
Yes! You don’t need to thaw the frozen dumplings beforehand. Just add them straight to the pan and follow the rest of the steps as usual.
How do I prevent the dumplings from sticking to the pan?
Be sure to coat the bottom of the pan with enough oil to prevent sticking. Also, keep the heat low and don’t overcrowd the pan.
How to Make Dumplings with a Beautiful Crispy Skirt
Ingredients
- 14 pieces dumplings can be freshly made or frozen
- 20 g all-purpose flour
- 200 g water
- Cooking oil enough to coat the bottom of the pan
- Chopped scallions for garnish
- Toasted sesame seeds for garnish
Instructions
Initial Frying of Dumplings:
- Take a flat-bottomed pan and ensure it is clean and dry. Pour an appropriate amount of cooking oil into the pan, swirling it to evenly coat the bottom. Arrange the dumplings with some space between them to prevent sticking. Set the heat to low and fry the dumplings slowly over low heat.
Fry the Bottom to Golden Brown:
- Keep an eye on the bottom of the dumplings. As time passes, the bottom of the dumplings will begin to change color, and when they turn a delicious golden brown, the initial frying is done. At this point, the bottom of the dumplings is firm, and they should have a crispy texture.
Prepare the flour-water mixture:
- In a small bowl, add 20g of all-purpose flour. Slowly pour in 200g of water, stirring with chopsticks or a spoon until the flour is fully dissolved and the mixture is smooth and lump-free. Set aside.
Pour in the Flour-Water Mixture:
- Slowly pour the prepared flour-water mixture around the edges of the pan, letting it evenly spread around the dumplings. The flour-water should cover about one-third of the height of the dumplings. This height ensures that the dumplings will absorb enough moisture during frying to cook through, while also allowing the flour-water to form a thin, crispy "skirt" at the bottom of the pan.
Cover and Steam-Fry:
- Immediately cover the pan with a lid and turn the heat to medium-low. During this steaming process, you'll hear a sizzling sound as the flour-water evaporates and solidifies.
Dry the Water and Serve:
- Continue to monitor the pan. When the sizzling sound starts to fade, lift the lid and check. The flour-water should have evaporated, and a golden, crispy layer should have formed at the bottom of the pan. At this point, the dumplings are almost done. Turn off the heat, and sprinkle chopped scallions and toasted sesame seeds evenly over the dumplings.
- Grab a plate large enough to cover the entire pan. Gently place the plate over the dumplings, then press down lightly with one hand while holding the pan handle with the other. Quickly flip the pan onto the plate, and then slowly lift the pan. The dumplings will come off easily with the crispy layer intact, transferring smoothly to the plate.
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