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Crispy Dumpling Skirt

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Soft, juicy, steamy dumplings with a crispy skirt bottom.
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Prep Time:1 hour
Cook Time:15 minutes
Course: Main Course
Cuisine: Chinese
Servings: 60 dumplings
Author: Dearnomdiary

Ingredients

Dumpling Filling

  • 1 lb (450g) ground pork
  • 5 shiitake mushrooms (chopped)
  • 1 tbsp fresh ginger (minced)
  • 1 cup garlic chives (finely chopped)
  • 2 green onion stalks (finely chopped)
  • 1 tsp white pepper
  • ½ tsp salt
  • ½ tsp five spice powder
  • ½ tbsp oyster sauce
  • 2 tsp Chinese black vinegar
  • 1 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 1 large egg

Assembling + Frying

  • 1 pack circular dumpling wrappers
  • Water
  • 2 tbsp neutral oil

Dumpling Skirt

  • 1½ tsp cornstarch
  • ⅓ cup cold water

Dipping Sauce

  • 1 tsp chili oil
  • 1 tsp soy sauce
  • 1 tsp Chinese black vinegar

Instructions

Dumpling Filling

  • Mix all the ingredients in a bowl and let it marinate in the fridge for 30 minutes, or overnight.

Assembling

  • Wet the entire edge of the dumpling wrapper with a little water.
  • Add 1/2 tbsp of the filling onto the center of the wrapper.
  • Fold the wrapper in half, while pinching only the middle point to seal shut. Create 3 pleats on each side of the dumpling, while pressing the seams firmly to seal shut (I have a video on how to do this in this post).
  • Place the dumplings on a lightly floured tray.

Frying

  • Heat a pan on medium-high heat. Once the pan is hot, add in 1 tbsp oil.
  • Line the dumplings in a circular motion, and cook for 2-3 minutes, or until the bottoms are lightly golden brown. (For frozen dumplings, they may take an additional 1-2 minutes).
  • Once the bottoms are lightly golden brown, slowly pour in the dumpling skirt mixture (distributing it evenly around the pan), lower the heat to medium-low, and cover with a lid for 5-10 minutes, or until the dumplings are cooked.
  • Once the dumpling skirt forms, remove the lid, and let it cook out any excess water.
  • Once there is no water left, add in 1 tbsp of oil to let the dumpling skirt crisp up and make it easier to remove from the pan. Turn the heat off when the skirt becomes golden brown. Use a spatula to ensure the dumplings are not sticking to the pan.
  • Place a plate over the pan, and carefully flip it over. The dumpling skirt should be facing upwards.
  • Serve and enjoy with the dipping sauce (recipe above)!