How to Make a Crispy Dumpling Skirt


How to make a perfectly crispy dumpling skirt! The skirt is a delicate crispy lace that is satisfyingly crunchy and addictive. Once you try this, you’ll never want to eat dumplings any other way!

How to make a crispy dumpling skirt

What is a Dumpling Skirt?

A dumpling skirt is a thin and crispy lace that surrounds dumplings. It makes dumplings even more addictive! The first time I tried it was at Din Tai Fung with their potstickers. The skirt is delicate yet has such a satisfying crunch. I promise once you try eating dumplings this way, you won’t be able to stop thinking about it!

To make it at home, it only requires a few pantry staples. You can make this with homemade fresh raw dumplings or frozen store bought dumplings. Dumpling skirts are the best way to elevate dumplings and take them to the next level!

RELATED: Pan-Fried Pork Dumplings
water, cornstarch, flour, and salt slurry for dumpling skirt

How to Make a Dumpling Skirt

To make a dumpling skirt, use a non-stick pan with a lid. You want to make sure that the dumpling skirt can easily slide off. I am using a Caraway fry pan that is about 10″ wide. Before making the skirt, pan-fry dumplings in oil for about 2 minutes until the bottoms are golden. The heat should be on medium-high but be careful not to turn the heat up too high to burn the delicate skirt.

To make the mixture that creates the dumpling skirt, create a slurry with water, cornstarch, flour, and salt. The cornstarch and flour tend to settle at the bottom so make sure to give it a quick stir before you pour it into the pan. When pouring into the pan, pour slowly and evenly, and be cautious of the splatter caused by water coming into contact with oil.

Once the slurry is in the pan, cook it covered for about 5 minutes. Remove the lid and continue cooking and move around the pan to focus the heat on pale areas or areas where there is still moisture. It is done when the water has evaporated and there are no visible wet spots. If it looks golden and crispy, place a plate on top of the pan and flip it over. Serve with the crispy side up, pair with your favorite dumpling sauce and enjoy!

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Tips and Tricks

Creating the perfect crispy dumpling skirt is not an easy thing to achieve at first try. It took me several attempts to get it just right. Everyone’s stove and pan is different so you kind of just have to feel it out and go with your instincts. When in doubt, lower the heat so you don’t burn the skirt but you still want there to be a nice constant sizzle. Make sure you use a good drizzle of oil when cooking the dumplings.

The oil helps to promote the sizzling action when the slurry is added which creates the beautiful lace effect. Do not overcrowd your pan with dumplings. I like to arrange mine in a circular shape and find that 7 dumplings is the perfect amount. It allows enough room for the sides of each dumpling to have a crispy edge.

Also, don’t be afraid to move around the pan to focus the heat on specific spots that may look paler or more moist. Moist areas resemble thin pancake batter. The finished product should be golden and have distinct edges. The dumpling skirt will look like lace, a lattice, or snowflake.

You can run your chopstick against it gently and feel a crackle. To preserve the delicate skirt when serving, place a plate directly on top of the dumplings in the pan and flip. Serve it with the crispy side up. If you try to slide the dumplings out of the pan, the lattice will likely snap.

Crispy pan-fried pork dumplings or potstickers

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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 7 dumplings


  • 10-inch non-stick pan with a lid


  • ¼ cup water
  • 1 tsp cornstarch
  • 1 tsp flour
  • a pinch salt
  • a drizzle oil


  • Pan-fry dumplings with oil for 2 minutes on medium-high heat until slightly golden. I like to arrange them in a circular pattern.
  • Mix together water, cornstarch, flour, and salt to create a slurry.
  • Gently and evenly pour the slurry into the pan. Be careful of splatter.
  • Place the lid on the pan and cook for 5 minutes.
  • Remove the lid to reveal the dumpling skirt lace and continue cooking until water has evaporated and it looks golden and crispy. Rotate the pan as needed to focus the heat on specific areas.
  • Place a plate on top of the dumplings, flip the pan to serve crispy side up, and enjoy!



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