Pan Fried Dumplings with Crispy Skirt

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

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Pan-fried Dumplings	30pcs
Cornstarch	1 tbsp
Water	9 tbsp
Spring Onion	to taste

Steps

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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!