Crispy Dumpling Skirt
This is a recipe on how I make dumplings as well as the crispy dumpling skirt.
Servings: 40 dumplings
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
Tips for skirt:
- 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.