Crispy Skirt Pan-Fried Dumplings

Name: Crispy Skirt Pan-Fried Dumplings
Total time: 900 s
Yield: Serves 3 servings
Ingredients: 9 frozen dumplings; 1 teaspoon all-purpose flour; 2/3 cup water (about 150 ml); 1 teaspoon vegetable oil

胖仙女 @happycooking365

I always love making these pan-fried dumplings with a crispy skirt on the bottom. This time, I used store-bought frozen dumplings, which makes things so much easier—no need to wrap your own! I'm sharing my flour-to-water ratio for the crispy skirt. I made 9 dumplings this time. It takes at least 10 minutes to steam and fry them through, so be sure to keep the heat on low the whole time to allow enough cooking time. If you're worried about not having enough flour water, you can always mix up a little more.

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Ingredients

15 minutes

Serves 3 servings

9frozen dumplings
1 teaspoonall-purpose flour
2/3 cupwater (about 150 ml)
1 teaspoonvegetable oil

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Steps

15 minutes

1

Mix the flour, water, and vegetable oil together until well combined.
2

Add a little oil to a pan. Once hot, place the frozen dumplings in the pan and fry until the bottoms are golden brown.
3

Pour in one-third of the flour water mixture, then cover the pan with a lid. Keep the heat on low.
4

When most of the water has evaporated, pour in another third of the flour water. Repeat this process twice, always covering the pan and keeping the heat low, until the bottoms are crispy and golden. The whole process should take at least 10 minutes to ensure the dumplings are cooked through.
5

This time I used large dumplings from a local shop with 12 different meat fillings. The pork filling uses fresh pork, and the chicken filling uses free-range chicken. The pan-fried dumplings turn out crispy on the outside and juicy inside—so satisfying!