Crispy Skirt Dumplings with Black Vinegar Dip
Golden, delicate, and beautifully crisp, these crispy skirt dumplings bring restaurant-style drama to your kitchen in just a few simple steps. A light flour and cornstarch slurry creates a thin lace crust around the dumplings as they steam and fry, giving you that perfect contrast of juicy filling, tender wrapper, and shatteringly crisp edges. Serve them straight from the pan with black vinegar, soy sauce, and chili crisp for the ultimate crispy dumpling moment at home.
Dumplings used: any Fuli dumplings
Serves: 2–3
Prep: 5 mins
Cook: 8–10 mins
Difficulty: Easy
Ingredients
- 100 ml water
- 30 ml neutral oil
- 15 g wheat flour
- 15 g cornstarch
Method
- Whisk water + oil + wheat flour + cornstarch until smooth.
- Pour slurry into a hot non-stick skillet.
- Place frozen dumplings flat-side down on the batter.
- Cover and steam 3–4 min.
- Uncover; cook until the lace crust turns uniformly golden and releases.
- Invert onto a plate, crack the skirt to separate the dumplings, and serve with a dip of 2 parts black vinegar : 1 part light soy + chili crisp.
- Serve immediately.