Dumplings are one of my favorite foods. Every time I travel to Japan, I make sure to visit a dumpling restaurant and have a big meal.
Dumplings with crispy lace involve adding a layer of crispiness to the bottom of the dumplings. This crisp layer can be made with cornstarch alone or a mixture of cornstarch and flour. When the liquid evaporates, the remaining batter solidifies into a net-like structure, forming the “lace.” With this addition, the dumplings become even crispier.
This dish is not difficult to make. Just pay attention to the heat while pan-frying and add the perfectly seasoned cornstarch water to achieve juicy bursts and a crispy bottom. Sometimes, for a snack or a late-night treat, you can simply take the dumplings out of the freezer, pair them with homemade cornstarch water, and enjoy. A bite of dumpling with a sip of beer is the ultimate pleasure.
Ingredients
Pan-fried Dumplings | 30pcs |
|---|---|
Cornstarch | 1 tbsp |
Water | 9 tbsp |
Spring Onion | to taste |
Steps
1.
Mix the cornstarch and water together in a ratio of 1:9. (For example, 1 tablespoon of cornstarch to 9 tablespoons of water.)
2.
Heat a pan over low heat, add 2 tablespoons of oil, and arrange the dumplings in the pan, placing them one by one.
3.
After arranging the dumplings, immediately add the cornstarch water.
4.
Cover the pan with a lid, keep the heat low, and cook for 10 minutes. (Occasionally move the pan to ensure even heating, which will give a more uniform and appealing color.)
5.
After removing the lid, continue to cook for an additional 2-3 minutes to allow any remaining moisture to completely evaporate.
6.
After turning off the heat, cover the pan with a plate and then carefully flip the pan over to release the dumplings.
7.
Finally, sprinkle with an appropriate amount of chopped scallions. Cheers!
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