I have made many dumplings in my life, but nothing compares to the satisfaction I get from making then with a crispy skirt at the bottom. Not only is it beautiful, but it also adds amazing texture and flavour to the dish.
Crispy Dumpling Skirt
- 1 lbs ground pork
- ½ lbs shrimp
- 8 cloves garlic (minced)
- 2 tbsp ginger finely chopped
- 3 shitake mushrooms
- 3 cremini mushrooms
- 1½ cups garlic chives finely chopped
- 3 stalks green onion
- 3½ tbsp soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tbsp sesame oil
- 1 tbsp salt
- 2 tsp white pepper
- 1 package dumpling wrappers
- ½ cup water
- 1 tbsp AP flour
- ¼ tsp salt
- 1 tbsp sambal
- 1 tbsp chili crisp
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Prepare all your veggies and shrimp by finely chopping them. To mince the shrimp just chop up and down with one hand for a couple minutes and should turn into a paste.
- Mix all the ingredients into a bowl including the seasonings and allow it to marinate for 30 minutes or overnight. At this stage you can also taste the filling and adjust seasonings accordingly.
- Place 1 tbsp of filling into your dumpling wrapper, and I would recommend starting with less if you are unfamiliar with the wrapping process.
- Wet the entire edge of your dumpling wrapper with water then fold in half and pinch in the middle making sure that is the only point that has been sealed.
- Make 3 additional folds on each side making a total of 7 folds. I will be linking a video on how I do this within this post.
- Once all your dumplings have been wrapped, mix together the dumpling skirt ingredients in a bowl.
- Heat up a pan over med-high heat with 1 tbsp of oil. To fry your dumplings.
- Once the bottom of your dumplings have been nicely browned, slowly pour the dumpling skirt mixture onto the pan and cover with a lid for 5 minutes or until dumplings are cooked. I pour just enough to cover the entire bottom of the pan to ensure that it is extra thin.
- After about 5 minutes, the dumplings should be cooked through and you will see that crispy skirt start to form. If the skirt is not brown enough, just place it over the heat, uncovered until your desired color.
- Using a plate, cover the top of the pan and carefully flip the dumplings upside-down onto the plate. This will allow for the crispy skirt side to be facing upwards.
- Serve with the dumpling sauce and enjoy!
- If you want your crispy skirt to be thicker, just add the full amount in the mixture. Since I only like a thin layer, I usually have 1-2 tbsp remaining of the mixture that I do not use.
- Sometimes, the browning is uneven, to solve this just move the pan so that there is more heat over the less browned areas.