Potstickers with a crispy lattice skirt. This restaurant-style way of serving potstickers can easily be made at home. The potstickers are joined together by a very crispy coating which adds some extra crunch to every bite. This way of cooking potstickers also makes for a great presentation.
This is my favorite way to make potstickers. The best part of the potsticker for me is the crispy bottom. The crispy skirt means more crispiness in every bite.
A few years ago, I noticed that some Chinese restaurants would serve potstickers this way and of course I wanted to try to replicate it at home. It’s actually quite easy to do and now whenever I make potstickers at home, this is the way I make them.
- frozen dumplings
- cooking oil
- flour or rice flour
How to Make a Crispy Lattice Skirt
- You want to use a nonstick skillet for best results. Add about 1 1/2 tbsp of oil and bring to medium heat. Add in the frozen dumplings and cook for about 2 minutes or until the bottoms of the dumplings are golden brown.
- In a small bowl, mix together the water and flour to form a slurry. Pour the slurry into the skillet and then cover with a lid. This will allow the dumplings to cook all the way through.
- Remove the lid after about 3 minutes or when the dumpling skins are translucent.
- Let the slurry continue to cook with the lid off. It will start off like a thick paste but as it continues to cook, the paste will evaporate down.
- You want to cook it until the paste becomes a thin coating that is golden brown. Once done, remove from heat.
- Carefully flip the dumplings into a plate so that the lattice skirt faces up. I recommend using a plate that is slightly wider than skillet, placing it over your skillet and then quickly flipping your skillet upside down. Alternatively, you can slide the dumplings out in one piece onto a plate. Then put another plate of the same size over that plate and flip.
All-Purpose Flour Versus Rice Flour
You can use either one to make the slurry. If you use all-purpose flour, the skirt comes out thicker and crispier. If you use the rice flour, the lattice skirt will be thinner and more delicate. Most restaurants use rice flour but my family prefers the all-purpose flour version. You can try it out both ways and see which way you prefer.
Crispy Skirt Potstickers
- 1 ½ tbsp cooking oil
- 1/2 cup water
- 2 tsp all purpose flour or rice flour
- 1 ½ tbsp low sodium soy sauce
- 1 tsp rice vinegar
- ¼ tsp sugar
- 1 garlic clove minced
- ½ tsp sesame oil
- ¼ tsp chili oil
- Add oil to a medium nonstick skillet. Bring to medium-high heat. Add frozen dumplings, placing the bottoms of the dumplings onto the skillet. Arrange into a spiral shape, leaving enough space so that the dumplings do not touch. Allow them to cook in oil for about 2 minutes, or until the bottoms turn a golden brown.
- In a small bowl, whisk together water and flour.
- Pour slurry into skillet. Cover skillet with a lid and steam cook potstickers for about 3 minutes or until the top of the potsticker wrappers turn translucent and the water has been reduced to a thick paste-like slurry. (See photo in post for reference.)
- Remove lid and allow potstickers to continue to cook until the water evaporates and the slurry becomes a thin coating that is golden brown. (This usually takes 7-10 mins. See photo in post for reference.) To check if it is done, lift one edge of the skirt and it should easily lift up and be firm rather than soft. Remove from heat. Use spatula to gently loosen all the edges of the skirt.
- Use a plate that is larger than the surface of your skillet and cover the top of your skillet. Carefully flip your skillet and plate over so that the potstickers fall onto the plate with the lattice skirt facing up. Alternatively, you can also slide the potstickers from skillet into a plate. Then place another plate of the same size over the plate with potstickers and flip so that the lattice skirt side is facing up.
- Serve with dumpling sauce. To make the dumpling sauce, add all ingredients into a small bowl and whisk. Taste and adjust as needed.
- Dumplings should not be defrosted. They should be cooked while frozen.
- Make sure to use a nonstick skillet.
- You can use store-bought frozen dumplings or homemade dumplings. I used my jiaozi recipe.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.