Buzz
The dumpling skirt, also known as the lace, is one of my favorite touches for pan-fried dumplings. It's a simple addition that gives your dumplings a satisfying crunch. Here’s how you can create it yourself.
What exactly is a dumpling skirt?
A dumpling skirt is a crunchy, lacy edge made from flour, cornstarch, or a mix of both. It forms right in the pan as you fry the dumplings. (If only we could wear dumpling skirts—unfortunately, that kind of tech doesn’t exist yet.)
This starchy layer forms bubbles, creating holes before turning golden and bonding to the dumplings. Once it’s ready, you can carefully flip the dumplings onto a plate, and the dumplings will stay intact, held together by the broad, lacy starch web. The most fun part is cracking the skirt to retrieve a single dumpling with its crispy base—It’s like the savory version of crème brûlée.
You can use either fresh or frozen dumplings—seriously, any dumpling that can be pan-fried works with this method. Pork gyoza, beef pelmeni, cheese tortellini, and vegetable khinkali all shine with this light, crispy lace skirt. (I always stock up on a few bags of Trader Joe’s pork or chicken gyoza in my freezer, just in case we face another apocalypse.)
How to create the perfect dumpling skirt
Place the dumplings in position
Pour a small teaspoon of oil into a frying pan, around 8 to 10 inches wide. Use a spatula to spread the oil evenly across the pan's surface. (I typically grab a dumpling and use it to spread the oil.) Arrange 8 to 10 dumplings in a decorative pattern of your choice. I decided on a simple starburst, but feel free to stagger them or embrace a more chaotic arrangement. Just ensure you're satisfied with how they're placed, as you won’t be able to change their positions once the starch is added. Set the heat to medium-low and let the dumplings cook for about 3 minutes.
Prepare the starch mixture
At the same time, whisk together equal parts starch and water in a small measuring cup. I use 1/4 cup of water to create a thin, cloudy mixture. When this slurry heats up in the pan, the water will begin to evaporate, and the starch will form a delicate, lace-like pattern.
Add the starch mixture to the pan and cover it
Depending on the size of your pan and how much you fill it, you may not need to use all of the slurry. Pour half of it into the pan, then tilt the pan to check if the liquid coats the bottom. If it doesn’t, add more. If the layer is too thick, the starch will crisp and brown on the bottom, leaving the inside soft. Cover the pan with a lid to allow the dumplings to cook fully, taking about five to seven minutes.
Remove the lid and let it crisp.
Take off the lid. The skirt should be set, dotted with small holes, and starting to brown. Let the dumplings and their lace-like bottom continue to cook until it's evenly browned, which should take another two to three minutes.
Flip and serve.
Turn off the heat and remove the skillet from the burner. Place an inverted dish onto the pan, press your palm onto the bottom of the dish, and flip both the pan and plate together. This will turn the dumplings over, placing the flat bottom of the skirt facing up for presentation. Serve right away with your preferred dipping sauce.
Fried Dumplings with a Skirt
Ingredients:
8 to 10 dumplings (I used frozen gyoza)
1 teaspoon flour
1 teaspoon cornstarch
¼ cup cold water
1 teaspoon oil for the pan
Heat the oil in an 8 or 10-inch frying pan, making sure it coats the bottom. Add the dumplings to the pan and cook for about three minutes on medium-low heat.
While the dumplings are cooking, prepare the slurry. In a small measuring cup, whisk together the flour and cornstarch. Add the water and whisk until well combined. Pour half of this slurry into the pan with the dumplings and tilt the pan to cover the bottom. Check if additional slurry is needed.
Cover the pan with a lid and let the dumplings cook for another five minutes. Uncover the pan and continue to cook until the dumpling skirt is golden and evenly browned. Turn off the heat, place an upside-down serving dish on top of the pan, and flip both the pan and dish over, so the dumplings land on the plate with the skirt facing up. Serve immediately.
