How to Make a Crispy Dumpling Skirt

If you haven’t had a Crispy Dumpling Skirt with your dumplings then you are missing out! Thin and crispy dumpling lace around them, is not only very pretty to look at but addictive. Made with only a few simple ingredients, you can level up your dumplings in no time.

Whether you’re making homemade dumplings or using frozen dumplings from the store, you need to take this extra step and make a lacey and crispy dumpling skirt! It only requires a handful of pantry staples and it really elevates your dumplings to restaurant quality in next to no time.

Why You’ll Love This Crispy Lace Skirt

• It’s super easy to make as you don’t really have to do anything. You mix together the liquid and add it to the pan. Then you just leave it be until the lace forms!
• You only need pantry staples: flour, cornstarch, and salt!
• It’s so addictive. There’s something about the crunchy skirt that just hits the spot.

Ingredients You’ll Need

• dumplings — you can use frozen store-bought dumplings (pictured above) or any of these ones on my blog: pork potstickers, pork and kimchi dumplings, and tofu dumplings.
• all purpose flour
• cornstarch — while you can use only all purpose flour, I like mixing in cornstarch to make it a tad bit more airy.
• salt
• olive oil — or your neutral oil of choice.

How to Make a Crispy Skirt for Your Dumplings

• Over medium high heat, add olive oil to the pan and swirl it around to fully coat. Line up the dumplings in your pan, how you would like for them to be presented. I went with a star shape.
• Cook the dumplings for about 2 to 3 minutes if they are fresh. If you use frozen dumplings, add an extra 2 minutes to the cooking time.
• Mix the water, flour, cornstarch, and salt together and carefully add it to the pan. Try to pour the mixture on as evenly as possible. The oil may splatter so be careful.

• Lower the heat to low, place the lid onto the pan, and allow the mixture to cook for another 6 to 8 minutes or until the water has evaporated.
• Remove the lid and swirl the pan to get the oil to any parts of the lace that needs extra crisping up.
• Once the lace has become golden, turn off the heat. Carefully drain any excess oil if needed and then place a plate over the top of the dumplings. Keeping your hand on the plate, use your other hand to flip the pan over to get the crispy dumplings onto the plate, skirt side-up.

Recipe Tips and Notes

• You must use a non-stick pan for this recipe. This helps the crispy dumpling lace from sticking to the pan.
• You need a pan with a lid to help the dumplings steam after the liquid mixture as been added.
• Don’t skimp out on the oil. If you need more oil before you add in the liquid mixture, add more! This will help make your lace crispy.
• The crispy lattice skirt can be a little delicate so be careful while transferring it to a plate. You can also slide the dumplings off the pan instead of flipping it if you don’t mind the lace being underneath the dumplings.
• If you want even more delicate and airy lattice skirt, try rice flour.
• If the dumplings are frozen, there’s no need to thaw them before pan-frying.
• Make sure to stir the flour, cornstarch, salt, and water well. The flour and cornstarch will sink to the bottom of the measuring cup and be stuck there when you try to pour it out later. I usually give it a quick whisk right before pouring it into the pan, just in case.

Crispy Dumpling Skirt

If you haven’t had a Crispy Dumpling Skirt with your dumplings then you are missing out! Thin and crispy dumpling lace around them, is not only very pretty to look at but addictive. Made with only a few simple ingredients, you can level up your dumplings in no time.

5 from 34 votes

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 2 servings

Ingredients

• 10 fresh or frozen dumplings, or more
• ⅓ cup water
• 1 tsp all purpose flour
• 1⅓ tsp cornstarch
• 1 pinch salt
• 2 tbsp olive oil

Equipment

• Non-stick pan with a lid

Instructions

• Over medium high heat, add olive oil to the pan and swirl it around to fully coat. Line up the dumplings in your pan, however you would like for them to be presented. I went with a star shape.
• Cook the dumplings for about 2 to 3 minutes if they are fresh. If you use frozen dumplings, add an extra 2 minutes to the cooking time.
• Mix the water, flour, cornstarch, and salt together and carefully add it to the pan. Try to pour the mixture on as evenly as possible. The oil may splatter so be careful.
• Lower the heat to low, place the lid onto the pan, and allow the mixture to cook for another 6 to 8 minutes or until the water has evaporated.
• Remove the lid and swirl the pan to get the oil to any parts of the lace that needs extra crisping up.
• Once the lace has become golden, turn off the heat. Carefully drain any excessive oil if needed and then place a plate over top of the dumplings. Keeping your hand on the plate, use your other hand to flip the pan over to get the crispy dumplings onto the plate, skirt side-up.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 374kcal | Carbohydrates: 42g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 484mg | Potassium: 1mg | Fiber: 3g | Sugar: 4g | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer