What’s better than pan-fried dumplings? Pan-fried dumplings with a crispy skirt! The skirt adds an addictive crunch and an elegant lacey texture that takes your dumpling experience to the next level. Made from a simple flour batter, the skirt transforms as it cooks, creating a beautifully crisp layer. Next time you’re enjoying frozen dumplings, elevate them with this easy dumpling skirt recipe.
Dumpling Origin
Many experts believed dumplings to have originated during the Eastern Han Dynasty. Zhang Zhongjing, a physician, created dumplings, or jiaozi, to help people suffering from frostbite. He wrapped chili and herbs in dough, preparing them as food and medicine for his patients.
Dumpling Skirt Origin
The dumpling skirt technique is believed to have its roots in Chinese cuisine. While its exact origin is unclear, it has become increasingly popular in modern dumpling preparations. You can often see dumplings with a skirt in many Chinese restaurants in America.
Ingredients
- 1 tsp all-purpose flour
- 1 tsp cornstarch
- 1/3 cup water
- Pinch of salt
- Frozen Dumplings: I used the Wei-Chuan brand.
Dumpling Skirt Instructions
Combine the flour, cornstarch, water, and a pinch of salt in a small bowl. Stir until smooth and lump-free.
Heat a nonstick pan over medium heat. Add a little oil and place the dumplings in the pan, flat side down. Cook until the bottoms are golden and crisp, about 2–3 minutes.
Gently pour the flour-cornstarch mixture into the pan. Reduce the heat to medium-low.
Cover the pan with a lid and let the dumplings steam for 5–6 minutes, or until the “skirt” is set and has a golden-brown color.
Carefully remove the dumplings with the skirt intact and transfer them to a serving plate. Enjoy your crispy, lacy dumpling skirt!
Dumpling Skirt Recipe
Ingredients
- 1 tsp all-purpose flour
- 1 tsp cornstarch
- 1/3 cup water
- Pinch of salt
- Frozen Dumplings
Instructions
- Combine the flour, cornstarch, water, and a pinch of salt in a small bowl. Stir until smooth and lump-free.
- Heat a nonstick pan over medium heat. Add a little oil and place the dumplings in the pan, flat side down. Cook until the bottoms are golden and crisp, about 2–3 minutes
- Gently pour the flour-cornstarch mixture into the pan. Reduce the heat to medium-low.
- Cover the pan with a lid and let the dumplings steam for 5–6 minutes, or until the “skirt” is set and has a golden-brown color.
- Carefully remove the dumplings with the skirt intact and transfer them to a serving plate. Enjoy your crispy, lacy dumpling skirt!
If you enjoyed this recipe, you might also enjoy my shrimp and pork wonton recipe.
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