Crispy Dumpling Skirt - CJ Eats Recipes (2024)

FAQs

How to get crispy bottom on dumplings? ›

A non-stick pan is best for this recipe over medium to medium high heat. You want the oil to eventually crisp up the bottom of your dumplings, and a medium high heat should achieve this. Don't put the heat too high, otherwise you'll burn the bottoms of your dumplings.

To a frying pan over medium-high heat, add a generous splash of oil (I used 3 tablespoons to 1/4 cup). Once the oil is hot, add the frozen dumplings. Cook on one side until beautifully golden and then flip over so the other side can crisp up, about 2-3 minutes each side.

If you want to get similar results at home, there are only two tricks you really need. First is to add a bit of extra starch to your dumplings. Dust them with cornstarch, shaking off the excess before the initial fry. Second is to use a non-stick skillet, or an extremely well-seasoned cast iron pan.

This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough. The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test. To make sure your pan is at the correct temperature, try the water droplet test.

The cornstarch will absorb excess water, which will then convert to steam, allowing the bottoms to form that crisp crust.

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

How to pan-fry frozen dumplings. In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

Keep using medium heat to pan fry the potstickers for about 6 minutes, until most of the water evaporates. Once most of the water has evaporated, open the lid. Keep using medium heat to pan fry the potstickers for about 2 more minutes, until the crust turns crispy and golden brown. Turn off the heat.

Use an oil with a high smoke point like vegetable oil or canola oil. Sesame oil, with it's distinctive flavour, is great in dumpling dipping sauces. Here are some of our favourite dumpling recipes. Video Player is loading.

Don't scoop or pack the ingredients down. Be sure the broth is bubbling before dropping in the dumplings so the bottoms cook well at the start. Lower the heat to finish slowly cooking the dumplings completely, so they aren't soggy and doughy in the centers.

How do you fix soggy dumplings? ›

Since excess liquid can make for soggy dumplings, cheesecloth can help drain water from cabbage, fat from pork, or other moisture from the filling ingredients. Place the food in the center of the cheesecloth, wrap tightly, and squeeze until all the moisture is removed. It can be repeated as needed.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.