Crispy skirt potstickers

Crispy skirt potstickers

Based on 5 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"The crispy skirt creates a nice lace for the potsticker dumplings. It’s a method that works for homemade fresh dumplings (check our recipe for “Chinese pork and cabbage dumplings”) and store-bought frozen dumplings. For fresh dumplings, decrease the steaming time to about 8 minutes instead of 12. The slurry might seem a lot in the beginning, but be patient! When the water evaporates, it will crisp up!"

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
asian dumplings (frozen)
¼ tsp
flour
½ tsp
starch
33⅓ ml
water
¼ tsp
rice vinegar
½ tsp
Sriracha
¼ tbsp
sweet soy sauce
vegetable oil (for frying)
black sesame seeds (for garnish)
MetricImperial

Utensils

2 bowls (small), whisk, nonstick pan (with lid), plate

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How to pan fry dumplings

  • Step 1/3

    In a small bowl, whisk together flour, starch, and water until well combined. Add vinegar and mix well.
    • ¼ tsp flour
    • ½ tsp starch
    • 33⅓ ml water
    • ¼ tsp rice vinegar
    • bowl (small)
    • whisk

    In a small bowl, whisk together flour, starch, and water until well combined. Add vinegar and mix well.

  • Step 2/3

    In a non-stick frying pan with a lid, heat some vegetable oil over medium heat. When the oil is hot, arrange the dumplings into a circle, leaving some room between each dumpling. Fry until the bottoms are golden, approx. 5 min. Mix the starch-flour water again if it has separated, then add the liquid in from the edge of the pan (it should cover the bottom of the pan evenly). Cover and let steam for approx. 12 min.
    • vegetable oil (for frying)
    • 2 asian dumplings (frozen)
    • nonstick pan (with lid)

    In a non-stick frying pan with a lid, heat some vegetable oil over medium heat. When the oil is hot, arrange the dumplings into a circle, leaving some room between each dumpling. Fry until the bottoms are golden, approx. 5 min. Mix the starch-flour water again if it has separated, then add the liquid in from the edge of the pan (it should cover the bottom of the pan evenly). Cover and let steam for approx. 12 min.

  • Step 3/3

    Remove the lid and turn up the heat to medium-high. Cook approx. 5 min. more, until the slurry is fully set and the edge of the crispy skirt is starting to separate from the bottom of the pan. Scatter with black sesame seeds. Cover the pan with a plate of the same size and carefully flip the potstickers onto the plate. Mix sriracha and sweet soy sauce in a small bowl and serve with the potstickers as a dip. Enjoy!
    • black sesame seeds (for garnish)
    • ½ tsp Sriracha
    • ¼ tbsp sweet soy sauce
    • plate
    • bowl (small)

    Remove the lid and turn up the heat to medium-high. Cook approx. 5 min. more, until the slurry is fully set and the edge of the crispy skirt is starting to separate from the bottom of the pan. Scatter with black sesame seeds. Cover the pan with a plate of the same size and carefully flip the potstickers onto the plate. Mix sriracha and sweet soy sauce in a small bowl and serve with the potstickers as a dip. Enjoy!

  • Enjoy your meal!

    Crispy skirt potstickers

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