These Crispy Lace Dumplings add an extra layer of texture and delight to already delightful dumplings with a light and airy crispy lace skirt. They’re easier than you think and are beautiful to serve!
I didn’t grow up eating dumplings that much. Once I moved out, I discovered that dumplings were actually a super convenient food to always have in the freezer. Sometimes, I like to make them with store-bought wrappers to freeze. But lately I’ve been finding lots of vegan options at grocery stores! Here’s a video of a grocery haul where I found a bunch of delicious options. They make for a perfect late night snack! Plus, they’re reliably delicious for packed lunches, and an excellent pocket pick for a dinner. Especially when I have no energy to cook something substantial.
As you know, there are so many ways to enjoy dumplings. Fried and steamed are the most common options, but ever since I discovered steam frying dumplings, I’ve never looked back. You get a crispy bottom, juicy filling and light, chewy tops. There’s absolutely no downside to steam-frying. There’s no flipping involved, or a huge wait to bring a pot to a boil either.
Then, you take an already perfect way to enjoy dumplings, and you add a crispy lace layer? Phenomenal. Chinese cooking is truly so incredible for layering and balancing different elements to food.
How to Make Crispy Lace Skirt Dumplings
Crispy lace dumplings take a starchy slurry to create a crispy, thin, lace that connects these delicious parcels together. It’s fun to break, fun to eat, and just beautiful to look at. It is of course, way easier than it looks.
I think traditionally people add just a bit of salt to season the lace, but I like to use mushroom broth seasoning to add a bit more umami to the lace. What’s most important is that you use an adequate amount of oil to crisp everything up. Not too much, or it becomes too heavy (for me), but just enough to fry the lace and give it that crunch.
Once the dumplings have cooked through via steaming, take off the lid and allow the lace skirt to fry up and brown. These crispy lace dumplings are so stunning and simple to make. Once you learn how to make them this way, you’ll never want to eat dumplings another way again.
Enjoy these dumplings on their own or with your favourite dipping sauce. My go-to dipping sauce for dumplings tends to be:
- 1 tbsp black vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chili crisp or sesame seeds for crunch
Crispy Lace Dumplings
Equipment
- 1 non-stick pan with lid
Ingredients
- 1 tbsp neutral cooking oil sunflower or canola for high heat
- 10-16 frozen dumplings (enough to fit in a single layer on the pan, without getting too crowded)
Cornstarch slurry for crispy lace
- 1 tbsp cornstarch
- 5 tbsp water
- 1/2 tsp mushroom broth seasoning (you can substitute for 1/4 tsp salt)
Instructions
- Preheat your pan over medium heat.
- Add cooking oil, then arrange frozen dumplings into a single layer on the pan. Do not overcrowd, allow for space between dumplings.1 tbsp neutral cooking oil, 10-16 frozen dumplings
- Prepare the cornstarch slurry by combining cornstarch, water, and mushroom broth seasoning (or salt)1 tbsp cornstarch, 5 tbsp water, 1/2 tsp mushroom broth seasoning
- Fry bottom of dumplings until you have a light browning on the bottom (you'll have to pick them up to check)
- Once the dumplings have a lightly golden bottom, stir up the cornstarch slurry and quickly add to the pan, rotating the pan until you have a thin, even layer of the liquid. Cover immediately and allow to steam for about 5 minutes.
- If a lot of condensation collects on the lid, lift lid and drip that water back down, then cover again to continue steaming. Once the liquid has mostly evaporated, you'll see the edges of the lace begin to brown.
- Once the edges have begun to brown, remove the lid, and let fry until the lace is evenly browned and crispy. The edges will begin to lift from the pan.
- To plate, cover the dumplings with a plate (upside-down) large enough to fit the lace and dumplings. Place one hand on the plate, and flip the pan over to remove and plate the dumplings in one movement. Enjoy with your favourite dip!
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