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!