Recipe

Fried Dumplings Skirt

This recipe makes beautiful dumplings that are crispy on the bottom and moist and steamy on top. There is no bite better than this.

Written by Doobydobap

Fried Dumplings Skirt

I first saw fried dumpling skirts when I went to Chinatown with my dad in early elementary school. There would be a lady with a giant cast iron pan in the front of the restaurant cutting corn on the cob for the slurry.

This recipe creates a beautiful lattice crust on the dumplings while maintaining a moist and juicy steamed dumpling on the top. It's my go-to midnight snack.

Ingredients

**Filling**

250g ground pork (can use ground chicken or drained tofu!)

½ Nappa cabbage, thinly sliced

1 tbsp kosher salt

1 tsp minced ginger

1 tbsp minced garlic

½ tsp white pepper (can be substituted with black pepper)

1 tsp sesame oil 

1 tbsp neutral oil 

**Assembly / Frying**

1 pack gyoza wrappers

2 tsp AP flour

2 tbsp neutral oil 

**Slurry**

1 tsp corn starch 

75mL or ⅓ cup cold water 

**Dipping sauce**

1 tsp light soy sauce

1 tsp chili oil 

1 tsp Chinese black vinegar

½ tsp minced garlic (optional)

Directions

Filling

Transfer the thinly sliced napa cabbage into a big bowl.

Add salt and massage the cabbages and let them sit for 10 minutes.

After 10 minutes, there should be moisture coming out from the cabbage. Squeeze the cabbages for excess moisture and drain.

Add the pork, ginger, garlic, white pepper, sesame oil, and neutral oil.

Mix until a homogenous mixture forms.

Pleating

To pleat the dumplings, wet half of the circumference of the wrapper.

Add ½ tbsp of your filling in the center. I like to use a measuring spoon because it makes lovely little mounds!

Fold the wrappers in half. Pinch the center of the dumpling and create two pleats on either side of the dumplings.

Press the seams firmly to make sure the dumplings do not fall apart. You’ll get better with practice— don’t worry!

Place your dumplings on a lightly floured baking tray.

Frying

Heat your pan on medium-high.

Once the pan has come up to temperature, drizzle in oil.

Place the dumplings in a circular motion.

Fry uncovered for 2-3 minutes or until the bottom is lightly golden brown.

Once the bottom is lightly golden brown, add your slurry.

Close the lid and drop the heat to a medium-low.

Cook anywhere between 5-10 minutes, depending on whether you have fresh dumplings or frozen dumplings.

Once the dumpling skin looks translucent, open the lid and cook out any excess water to crisp up the wing!

At this time, add an extra drizzle of neutral oil to help the wing release from the pan easily.

Once the wing is golden brown, turn the heat off. Use a spatula to make sure that the gyozas have separated from the pan.

Place a plate on the pan and flip.

Enjoy with sauce!

I have a homemade chili oil recipe right here if you're interested!

Click here for Homemade Chili Oil Recipe!

Fried Dumplings Skirt

4 from 159 votes
Recipe by Doobydobap Cuisine: Chinese, Korean, JapaneseDifficulty: Medium
Yield

40

dumplings
Prep time

45

minutes
Cooking time

15

minutes

Ingredients

  • Filling
  • 250 g ground pork (can use ground chicken or drained tofu!)

  • ½ nappa cabbage, thinly sliced

  • 1 tbsp kosher salt

  • 1 tsp minced ginger

  • 1 tbsp minced garlic

  • ½ tsp white pepper (can be substituted with black pepper)

  • 1 tsp sesame oil

  • 1 tbsp neutral oil

  • Assembly / Frying
  • 1 pack gyoza wrappers

  • 2 tsp AP flour

  • 2 tbsp neutral oil

  • Slurry
  • 1 tsp corn starch

  • 75 mL or ⅓ cup cold water

  • Dipping sauce
  • 1 tsp light soy sauce

  • 1 tsp chili oil

  • 1 tsp chinese black vinegar

  • ½ tsp minced garlic (optional)

instructions

  • Fiilling
  • Transfer the thinly sliced napa cabbage into a big bowl.
  • Add salt and massage the cabbages and let them sit for 10 minutes.
  • After 10 minutes, there should be moisture coming out from the cabbage. Squeeze the cabbages for excess moisture and drain.
  • Add the ginger, garlic, white pepper, sesame oil, and neutral oil.
  • Mix until a homogenous mixture forms.
  • Pleating
  • To pleat the dumplings, wet half of the circumference of the wrapper.
  • Add ½ tbsp of your filling in the center. I like to use a measuring spoon because it makes lovely little mounds!
  • Fold the wrappers in half. Pinch the center of the dumpling and create two pleats on either side of the dumplings.
  • Press the seams firmly to make sure the dumplings do not fall apart. You’ll get better with practice— don’t worry!
  • Place your dumplings on a lightly floured baking tray.
  • Frying
  • Heat your pan on medium-high.
  • Once the pan has come up to temperature, drizzle in oil.
  • Place the dumplings in a circular motion.
  • Fry uncovered for 2-3 minutes or until the bottom is lightly golden brown.
  • Once the bottom is lightly golden brown, add your slurry.
  • Close the lid and drop the heat to a medium-low.
  • Cook anywhere between 5-10 minutes, depending on whether you have fresh dumplings or frozen dumplings.
  • Once the dumpling skin looks translucent, open the lid and cook out any excess water to crisp up the wing!
  • At this time, add an extra drizzle of neutral oil to help the wing release from the pan easily.
  • Once the wing is golden brown, turn the heat off. Use a spatula to make sure that the gyozas have separated from the pan.
  • Place a plate on the pan and flip.
  • Enjoy with sauce!

Recipe Video

Notes

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Hi, I’m Tina aka Doobydobap!

Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!


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