Crispy Dumpling Skirt (Lace Skirt) | Chef Joe Sasto
Crispy Dumpling Skirt (Lace Skirt)
2 mins prepServes 3
A crispy dumpling skirt (also called a “lace skirt” or “crispy lattice”) is a thin, golden crust that forms at the base of pan-fried dumplings. It’s created by adding a mixture of flour and water to the pan during cooking.
1. Prepare the Slurry: In a small bowl, mix the flour (or cornstarch) with the water until fully dissolved. If you want extra crispiness, add the oil to the mixture. Set aside.
2. Cook the Dumplings: Heat a non-stick skillet over medium heat. Add a little oil and arrange your dumplings flat-side down in the pan. Cook for 2-3 minutes or until the bottoms are golden brown.
3. Add the Slurry: Once the dumplings are browned, pour the slurry into the skillet. It should barely cover the base of the dumplings. Quickly tilt the pan to distribute the mixture evenly.
4. Cover and Steam: Cover the skillet with a lid and reduce the heat slightly. Let the dumplings cook for 4-5 minutes, allowing the steam to finish cooking them.
5. Create the Skirt: Remove the lid and increase the heat to medium-high. Allow the remaining liquid to evaporate and the slurry to form a crispy golden crust. This should take an additional 2-4 minutes
