The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I’ve recently discovered the ultimate way to elevate pan-fried dumplings the crispy gyoza skirt! If you’ve never tried it, trust me, this is a game-changer for your dumpling experience. The crispy, golden skirt that forms around the dumplings is absolutely irresistible and adds the perfect crunch to every bite. Plus, it’s super easy to make! Let’s dive into this delicious recipe so you can give it a try.
Method
Heat the pan
Start by placing a non-stick frying pan over medium-high heat. Once the pan is heated, add about 1/2 tablespoon of oil. The goal is to add enough oil to almost cover the bottom of the pan, but not too much. The oil should sizzle slightly when you add the dumplings. (I may have accidentally added a bit too much oil in the video, but don’t worry, it still turned out delicious! )
Fry the dumplings
Carefully add your frozen or fresh dumplings into the pan, making sure they are spaced out enough so they don’t touch each other. Let them fry for about 4-5 minutes or until the bottoms begin to turn golden brown. If you’re using fresh dumplings, they will cook faster, so keep an eye on them. This step gives the dumplings that crispiness on the bottom that’s essential to forming the perfect crispy skirt.
Make the slurry
While the dumplings are frying, take a small bowl and combine 2 tablespoons of water, 1 teaspoon of cornstarch, and 1/2 teaspoon of plain flour. Stir the mixture well to form a slurry. Once the dumplings are browned on the bottom, carefully pour the slurry into the pan around the dumplings. Be cautious as the oil might splash when you add the liquid.
Cover and cook
Place a lid on the pan and cook the dumplings for about 5 minutes. The slurry you added will create steam, which will help form the crispy gyoza skirt around the dumplings. You’ll notice that the liquid will begin to evaporate, and the skirt should start to turn a lovely golden-brown color. Keep the lid on to help with this process, allowing the steam to work its magic.
Finish cooking
Once the 5 minutes are up, remove the lid. At this point, you should see the skirt starting to brown. If you want your skirt extra crispy, let it cook for an additional 1-2 minutes to allow any remaining water to evaporate completely. This will give the skirt that crispy crunch that everyone loves.
Flip and serve
Here comes the fun part flipping! Carefully take a large plate and place it over the pan. Gently flip the pan over so that the dumplings and the crispy skirt are released onto the plate. You should see the gyoza with the crispy skirt facing up, all ready to enjoy.
Necessary Tools
- Non-stick frying pan
- Lid for the pa
- Small bowl for slurry (water, cornstarch, and flour mixture)
- Plate for flipping the gyoza
Crispy Gyoza Skirt
Cuisine: Chinese, JapaneseDifficulty: EasyServings
3
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
2 tbsp water
1 tsp corn starch
1/2 tsp plain flour
Frozen or fresh dumplings/gyozas (enough for a small pan)
For the Dumpling Sauce
1 tbsp light soy sauce (@lkkeurope)
1 tbsp Chinese black vinegar
1 tsp chili oil (adjust to your liking)
Chopped scallions (for garnish)
Directions
- Heat the pan Start by heating a non-stick frying pan over medium-high heat. Add about 1/2 tbsp of oil (you want enough to almost cover the pan, but not too much I accidentally put a little too much in the video, but it still turned out great! ).
- Fry the dumplings Add your frozen or fresh dumplings to the pan and cook them for about 4-5 minutes until the bottoms start to brown. If you’re using fresh dumplings, the time will be a bit shorter.
- Make the slurry In a small bowl, mix together the water, cornstarch, and plain flour to create a slurry. Once your dumplings are browned, carefully pour the slurry into the pan (watch out for any oil splashes!).
- Cover and cook Put a lid on the pan and cook for about 5 minutes. The slurry will help create that crispy skirt around the dumplings. Once you uncover, you should see the skirt starting to brown.
- Finish cooking If you’d like your skirt extra crispy, cook for another 1-2 minutes to evaporate any remaining water and get that golden-brown finish.
- Flip and serve Now comes the fun part! Carefully place a large plate over the pan and flip it over to release the dumplings. The crispy skirt should be facing up on the plate, ready to enjoy!
Notes
- Be careful when adding the slurry to the pan, as hot oil might splash. It’s best to pour it slowly and away from your face or body.
- When flipping the dumplings, ensure you use a large enough plate to catch the dumplings and the skirt. Be gentle so you don’t tear the crispy edges!
Serving Suggestions
These crispy gyoza skirts are best served with a side of steamed vegetables or a refreshing cucumber salad. You can also drizzle the dumpling sauce over the top or dip the dumplings directly into it. Perfect for a quick dinner or as an appetizer for your next get-together!
Fun Fact
Did you know that the crispy gyoza skirt isn’t just a cool bonus feature, but it’s also part of the traditional gyoza-making process in Japan? It adds an extra layer of flavor and texture that makes each bite even more satisfying!
Conclusion
The crispy gyoza skirt has quickly become my new favorite way to enjoy pan-fried dumplings. It adds that extra crunch and flavor that takes dumplings to the next level. With just a few simple ingredients and a little technique, you can create this crispy magic in your own kitchen. Give it a try, and I’m sure you’ll love it as much as I do!
