Crispy Potsticker Skirt Recipe

I grew up devouring grocery store potstickers all throughout my childhood… 30 pieces? Ling Ling’s from Costco? YEP… so it’s no surprise that I have become a self-proclaimed pro at making these dumplings crispy golden brown for years. The key is to always use a non-stick pan so the wrappers don’t tear, but I’m sure through trial and error, you have already picked up on that!

Today I wanted to share a quick and easy tip to upgrade your store-bought potstickers from “YUM” to “HOLY SHIT WOW” because who doesn’t love a good hack that makes you feel like you did more work than you did? To achieve this crispy lattice commonly seen in Chinese restaurants, you’ll need the following:

Ingredients:
frozen dumplings
cooking oil
water
flour
cornstarch
rice vinegar

Skirt Slurry Recipe:
1/2 cup of hot water
1 tsp cornstarch
1 tsp flour
2 tsp of rice vinegar

Directions for slurry:
Mix together in a medium bowl: hot water, flour, cornstarch, and rice vinegar. Blend well and avoid clumps. Set bowl aside.

Pour the slurry into the skillet and cover with the lid for about 3 minutes, or until the skin looks translucent. Take the lid off and continue to cook, the slurry will transform from a thick paste to a crispy layer. Carefully slide a plate over the skillet and flip so the crispy skirt is facing up.

…and there you have it! Hope you guys enjoyed this recipe to achieve the perfect crispy potsticker bite!