My daughters love making these as a snack or appetizer. Inspired by Japanese hanetsuki gyoza (gyoza with wings) and Chinese binghua jianjiao (“ice-flower fried dumplings”), we tried multiple variations before finding our favorite method. Some restaurants that serve dumplings this way use rice flour to get the crispest, most delicate skirt. Well, we had gluten-free flour on hand, which happens to be rice flour-based. The result, using store-bought frozen dumplings, was just what we were looking for. Be mindful that this skirt is very delicate, so when turning it out, be sure to use a plate that is smaller than your skillet so that it touches the dumplings. We like to serve it with a soy sauce-based dipping sauce that includes fragrant lemongrass and spicy sambal oelek.
| Level: | Intermediate |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon gluten-free rice flour
- 1 teaspoon rice wine vinegar
- 1 tablespoon coconut oil
- 8 store-bought frozen pork dumplings
- Kosher salt
- Scallions, sliced thin to garnish, optional
- 1/3 cup soy sauce
- 1 tablespoon lemongrass paste
- 1 tablespoon sesame oil
- 2 teaspoons sambal oelek
- 1 clove garlic, grated
- One 1-inch piece ginger, grated
Instructions
- For the dumplings: In a glass measuring cup or small bowl, use a whisk or fork to combine the gluten-free rice flour, rice wine vinegar and 1/2 cup water to make a slurry.
- Find an 8- to 9-inch flat plate. It must be smaller than your skillet.
- In a 10- to 11-inch nonstick skillet, heat the coconut oil over medium heat. Once the oil is hot, add the dumplings and arrange them in a spiral shape, without allowing them to touch. Cook until golden brown, about 3 minutes.
- If the slurry has separated, stir again to combine before adding to the skillet. Cover, lower the heat to medium and allow to steam for 3 minutes. The slurry will look paste-like at this point.
- Remove the lid and continue to cook for 10 to 14 minutes depending on your stove. You are looking for all the water to evaporate. The edges will start to pull away from the pan and you should see the crispy skirt begin to brown.
- Shut the heat off and place your plate very gently face down on top of the dumplings so as not to crack the skirt. Using an oven mitt, flip the pan over so that the dumplings are turned out onto the plate.
- Season with a pinch of salt, sliced scallions and dipping sauce if desired.
- For the dipping sauce: In a small bowl, combine the soy sauce, lemongrass paste, sesame oil, sambal oelek, garlic and ginger.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1118 |
| Total Fat | 73 g |
| Saturated Fat | 27 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 97 g |
| Cholesterol | 295 mg |
| Sodium | 2605 mg |
Reviews
Oh my goodness!!! That dipping sauce with those potstickers, DELICIOUS. Apparently we don’t have lemongrass where we live, so I substituted with a lemon, garlic and ginger mix, but still was so delicious!!
Our family absolutely loved these dumplings! They were not only delicious but also incredibly easy to make. I made a few minor adjustments to the recipe, using cornstarch in the slurry and opting for sesame oil instead of coconut oil to cook the dumplings. The crispy skirt was my favorite part, and the dipping sauce was a perfect complement.
Dumplings were good but didn’t make the sauce…way too many ingredients I didn’t have on hand. I used simply soy sauce and it was fine
This was OK. The lacy crispy skirt does not add flavor just crunch so I don’t think it’s worth the effort. I also didn’t have the right flour so I used bread flour
I used cornstarch and chicken dumplings. They were perfect and delicious!
Just made this tonight after watching the episode and craving that crunchy lace skirt. It actually was very easy and yummy. The sauce was great. The timing I felt was a little off but that can be from different stove tops.
Several years ago, Cooking Channel Unique Eats featured an NYC hole in the wall Japanese restaurant. This dish was on the menu and in the segment.
If I remembered the restaurant name I would give credit where credit due.Also, GZ said he used cornstarch. The recipe says rice flour.
Which is it?
If I remembered the restaurant name I would give credit where credit due.Also, GZ said he used cornstarch. The recipe says rice flour.
Which is it?
That has been my go-to (and take with) everywhere I go Soy Sauce Mix, just in case I end up somewhere Asian. I haven’t added Lemongrass, but will try. Clever idea with the “lace”. Thanks for an easy recipe, GZ. For once, no Siracha. Only Oelek Sambal for me!