Its easy to make, and adds an extra layer of crunch to your tender dumplings.
Heres how you’ve got the option to make it.
What is a dumpling skirt?
It cooks directly in the pan while you fry the dumplings.
(I wish I could wear a dumpling skirt, but we just dont have the technology.)
This starchy layer bubbles to form holes, then browns and attaches itself to the dumplings.
Use a spatula to spread it around the bottom of the pan.
(I usually grab a dumpling and use that to smear the oil around.)
Arrange eight to 10 dumplings in the pan in a decorative pattern.
Turn the heat on medium-low and cook the dumplings for about three minutes.
Make the starch slurry
Meanwhile, whisk the starch and water together in a small measuring cup.
I use a combination of the two, in equal proportions, with a 1/4 cup of water.
This mixture will be thin and cloudy.
If it doesnt, add more slurry.
Uncover and crisp
Take the lid off of the pan.
The skirt should be set, with lots of little holes, and should be beginning to brown.
Flip and serve
Turn the heat off and take the skillet off of the burner.
Serve immediately with your favorite dipping sauce.
Add the dumplings to the pan.
Cook the dumplings for about three minutes over medium-low heat.
Meanwhile make the slurry.
Whisk the flour and cornstarch together in a small measuring cup.
Add the water to the starch and whisk thoroughly.
Assess if you need more slurry in the pan.
Cover the pan with a lid and let the dumplings cook for about five more minutes.
Uncover the pan and continue cooking until the dumpling skirt has browned completely and evenly.
