Crispy Dumpling Skirt

• 12–16 frozen dumplings, no need to thaw
• 1 tbsp neutral oil, for the pan
• 3 tsp cornflour, cornstarch
• 1 ½ cups cold tap water
• chilli oil or black vinegar, to serve, optional

Method

1. 1

   Heat a lightly oiled non-stick pan over medium heat and add the frozen dumplings straight from the freezer (no need to thaw). Pan-fry until the bottoms start to turn golden.

2. 2

   Mix 3 teaspoons of cornflour with 1.5 cups of cold tap water in a glass until dissolved, then pour the slurry over the dumplings.

   Tip · Depending on how many dumplings you're cooking and the size of your pan, you may need a little more or less of this mixture — you want a shallow pool around the dumplings.
3. 3

   Cover the pan with a lid and let the dumplings steam for around 5 minutes.

4. 4

   Remove the lid and let the remaining moisture evaporate, allowing the cornflour skirt to fry until it becomes golden and crispy.

5. 5

   Don't scrape the pan or move the dumpling skirt — leave it completely alone until it starts to lift away from the pan by itself.

   Tip · Patience is everything here. Moving it too early tears the skirt; let it release naturally.
6. 6

   Once you can shake the pan and the whole skirt slides freely, flip the entire pan upside down onto a plate so the crispy skirt lands face-up. Serve hot with chilli oil or black vinegar.