If you’re looking to take your dumpling game to the next level, this crispy dumpling skirt recipe is a must-try! By using a simple rice flour slurry, you can create a golden, lacy layer that adds an irresistible crunch to every bite. This crispy “skirt” forms as the dumplings steam and then pan-fry, offering a perfect balance of tender filling and crunchy texture. Whether you’re using homemade or store-bought dumplings, this technique transforms a familiar dish into something elegant and visually stunning – ideal for impressing guests or elevating a cosy meal at home. P.S. this is also a great dish if you’re looking to impress your dinner guests too! Thank me later.
Can I use different types of flour for the skirt?
Yes, you can use various types of flour, including all-purpose flour, rice flour, or even cornstarch. Each will result in a slightly different texture. Rice flour tends to make the crispiest and lightest skirt from what I have tried, so that’s what I’ve opted for! However, if rice flour is not available to you, the next best option would be an AP flour which is readily available and you likely already have this in your pantry. Alternatively, you can mix both AP flour and rice flour together to form a crispy skirt for your dumplings.
Do I need a non-stick pan to make a dumpling skirt?
Yes, a non-stick pan is almost essential to prevent the dumplings and crispy skirt from sticking to the surface and ensure an easy release when flipping or serving.
How do I prevent the dumpling skirt from sticking to the pan?
Ensure you use enough oil to coat the pan before adding the dumplings and starch mixture. Also, avoid moving the dumplings around too much as they cook, as this can cause sticking. When done, let the pan cool slightly before loosening the skirt with a silicon spatula.
Why is my dumpling skirt not crispy?
If your dumpling skirt isn’t crispy, it may be due to too much water in the slurry or insufficient cooking time after the water evaporates. Make sure to let the skirt crisp up by cooking covered for the first 4 minutes and then uncovered for the last 2 minutes until golden brown. Do NOT attempt to lift it out before this time as you might find the dumplings pull away from the skirt or that the skirt is not quite crispy and therefore sticks to the pan.
How do I know when the skirt is ready?
You’ll see the liquid in the pan evaporate and hear the sizzle slow down. The skirt should turn golden brown and pull away from the pan edges slightly. This usually takes about 5–7 minutes, with the first 4-5 minutes with the lid on and the last 2 minutes with the lid off. The reason the lid is on for the first part is because it helps steam the dumplings to cook them through, without losing all that steam by having the lid off initially.
How do I remove the skirt without breaking it?
Once the skirt is fully cooked and crispy, gently shake the pan to loosen it, then carefully flip it onto a plate in one swift motion. Some people use a spatula to slide it off the pan onto a serving dish however in my experience this can cause fractures in the skirt.
Crispy Dumpling Skirt
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This easy crispy dumpling skirt recipe creates a beautiful golden lattice using rice flour, adding an irresistible crunch to tender dumplings. The simple slurry of rice flour and water forms a delicate, lacy texture that elevates any dumpling dish!
Ingredients
1.5 tbsp Rice Flour or AP Flour
1/4 cup Water
1 tbsp Neutral Oil
9-10 Dumplings (frozen store-bought or homemade)
Directions
- You can use any dumplings (frozen or freshly made). If frozen, no need to thaw them. In a non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Place your dumplings in the pan, flat-side down, in a single layer with a little space between each. Fry for 2-3 minutes or until they are crisp on the bottom and can easily be moved around the pan.
- In a small bowl, mix 1.5 tablespoons of flour with 1/4 cup of water to create a slurry. You might want to add a little bit more water if your pan is larger than mine or you are using more dumplings. This is what will form the crispy skirt.
- Pour the slurry evenly around the dumplings in the pan. The liquid will steam the dumplings first, and then as the water evaporates, the flour will form a crispy lattice.
- Cover the pan with a lid and cook for 4-5 minutes, or until the water has mostly evaporated and the dumplings are cooked through.
- Once the water evaporates, the oil and flour slurry will start to crisp up. Continue cooking uncovered for another 2 minutes until you see a golden, crispy lattice forming under the dumplings.
- Gently shake the pan to loosen the dumplings and the crispy skirt. Slide the dumplings with the crispy skirt onto a serving plate, keeping the lattice intact.
