Crispy skirt potstickers

Name: Crispy skirt potstickers
Prep time: 20 min
Total time: 20 min
Yield: 9
Cuisine: chinese
Ingredients: 9 asian dumplings (frozen); 1 tsp flour; 2 tsp starch; 0.66 cup water; 1 tsp rice vinegar; 2 tsp Sriracha; 1 tbsp sweet soy sauce; vegetable oil (for frying); black sesame seeds (for garnish)

Based on 6 ratings

In app

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"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

MetricImperial

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)

Utensils

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

Step 1/3
- 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
- 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
- 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!