Fashion is not my forte, but I do know a gorgeous skirt when I see one. My favorite sort is lacy, delicate, so sheer that it’s borderline risqué. Though short, it covers everything important and never rides up.
Of course, this skirt is best worn by plump vegetable dumplings. All it takes is a simple slurry to elevate average frozen pot stickers into an unforgettable appetizer or entree. Presented with the skirt-side up in restaurants, the paper-thin, impeccably crisp crust sets the stage for a symphony of textures and tastes. A few sharp jabs with any nearby eating utensil will shatter the brittle webbing, separating the dumplings below.
What is a dumpling skirt made of?
Some people insist that only cornstarch will work; others concede that any starch is equivalent. Many use simple all-purpose flour, while yet another contingent blend flour and starch to get the best of both worlds. Truth be told, there’s no wrong answer here. Everything goes, and everything produces equally delicious yet different results. Some create a more open lattice, some form a consistent sheet, some don’t get quite as crunchy, and some don’t brown. Experiment or just use what’s on hand until you find the crispy skirt with all the qualities you’re looking for.
Personally, I like to keep it simple with just one binder, but neither starch nor wheat get my vote. I prefer plain white rice flour for a crispy, fool-proof skirt every time. All you need is water for the liquid, though a touch of vinegar for flavor is a nice addition.
Want to make your own dumplings?
I love dressing up store-bought dumplings using this technique for a special yet easy weekday dinner. If you want to go all out and start from scratch, I have plenty of dumpling recipes to suggest:
Bear in mind that fresh, homemade dumplings won’t need as long to cook as frozen, so adjust the timing as needed.
Compared to most skirts on the market these days, this has a distinct advantage: One size fits all.