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I have made many dumplings in my life, but nothing compares to the satisfaction I get from making then with a crispy dumpling skirt at the bottom. Not only is it beautiful, but it also adds amazing texture and flavour to the dish. It takes a slight bit of practice to master, but with these step by step instructions you should be able to get it down quite quickly.
What is a crispy dumpling skirt?
Crispy dumpling skirts are a delightful culinary creation that elevates the humble dumpling to new heights of flavor and texture. These delectable treats feature a thin layer of dough which is then pan-fried to golden perfection. As the dumplings cook, the dough crisp up, creating a satisfying contrast between the crunchy exterior and the tender, flavorful filling inside. Crispy dumpling skirts offer a tantalizing sensory experience that delights the palate with each bite. Enjoyed as a snack, appetizer, or part of a larger meal, these crispy dumplings are sure to be a hit at any gathering.
Tips to the perfect dumpling skirt
- Make sure you’re patient, once you remove the lid, give it time to let the water evaporate and crisp up the bottom.
- Make sure there is enough of the flour water mixture to cover the entire bottom of the pan.
- Don’t be afraid of oil, the oil will help crisp up the skirt better and prevent it from sticking to the pan. If anything you can soak up excess oil with a paper towel afterwards.
Crispy Dumpling Skirt
Ingredients
- 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
Dumpling Skirt
- 1 cup water
- 1½ tbsp AP flour
- ¼ tsp salt
Dipping Sauce
- 1 tbsp chili oil
- 1 tbsp chili crisp
- 1 tbsp soy sauce
- ½ tbsp rice vinegar
- 1 tsp sesame oil
- sesame seeds
Instructions
Instructions to make dumplings
- 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.1 lbs ground pork, ½ lbs shrimp, 8 cloves garlic, 2 tbsp ginger, 3 shitake mushrooms, 3 cremini mushrooms, 1½ cups garlic chives, 3 stalks green onion
- 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.3½ tbsp soy sauce, 2 tbsp Shaoxing rice wine, 1 tbsp sesame oil, 1 tbsp salt, 2 tsp white pepper
- Place 1 tbsp of filling into your dumpling wrapper, and I would recommend starting with less if you are unfamiliar with the wrapping process.1 package dumpling wrappers
- 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.
Dumpling skirt method
- Heat up a pan over med-high heat with 1 tbsp of oil. To fry your dumplings.
- Into a bowl mix together water, flour, and salt.1 cup water, 1½ tbsp AP flour, ¼ tsp salt
- Once the bottom of your dumplings have been nicely browned, flip them over one more time to get another side browned for another 2 minutes.
- Slowly pour the dumpling skirt mixture onto the pan and cover with a lid for 8 – 10 minutes, the dumplings should be cooked at this point. I use a pan about 10 inches in diameter.
- Remove the lid and you will see that crispy skirt start to form. Continue to let it cook another 5 minutes until you see the bottom start to brown and a thin layer has formed. 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!1 tbsp chili oil, 1 tbsp chili crisp, 1 tbsp soy sauce, ½ tbsp rice vinegar, 1 tsp sesame oil, sesame seeds
Notes
- 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.
This is perfect! My boyfriend absolutely loved it, thank you so much for the great recipe
I don’t see any pan size listed here. 12”?
10-12!