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Crispy Dumplings with Skirt

Pork & prawns dumplings with the perfect dumpling skirt.
Print Recipe
Prep Time:1 hour
Cook Time:30 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Chinese
Keyword: Dumplings
Servings: 20 dumplings

Ingredients

Wrappers

  • 240 g plain flour
  • 140-150 ml hot water

Filling

  • 400 g pork mince (or chicken)
  • 150 g prawns, peeled and minced
  • 85 g garlic chives chopped (or normal chives)
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Salt and lots of pepper

Dumpling Skirt

  • 1/3 cup water
  • 2 tspn flour

Dipping Sauce

  • 1 part soy sauce
  • 1 part red/black vinegar
  • 1 part chilli oil

Instructions

Wrapper

  • Place flour and hot water into a bowl and stir until just combined.
  • Pour onto clean surface and knead for 6-8mins until dough is smooth. Add tsp flour or water at a time if dough is too wet/dry. Shape into ball and leave to rest for 30mins (meanwhile prep your filling).
  • Divide dough into 20 to 24 even disks (depending on how big you want your dumplings to be). Dust with flour and flatten disks.
  • With a small rolling pin, roll towards the centre of the disk, only applying pressure going inwards (this allows the centre of the wrapper to be thicker and the edges thin). Rotate disk 45 degrees and roll towards the centre of the disk, again only applying pressure inwards. Repeat until wrapper is around 1mm thick. Make sure the wrappers are well floured to prevent sticking.[alternatively, you can just roll out the entire dough ball and use a cookie cutter to form wrappers]

Filling

  • Combine all the ingredients into a bowl and set aside. (In the meantime, roll out your wrappers)
  • Place 1 tbs of filling into centre of wrapper. Wet the edges with water and fold the wrapper in half, only pinching the middle. Make 3 pleats on each side.
  • Heat 3tbs oil in a small pan over medium heat. Place dumplings into the hot pan & fry for 3mins (we want brown bottoms).
  • Prepare your crispy lace mixture while you wait. It should resemble diluted milk.
  • Pour the starchy lace mixture inbetween the dumplings, just covering the pan and immediately cover with lid (you don’t need to use the whole thing). Allow dumplings to steam for 6 mins. Uncover, let the lace dry up and become golden brown. Flip onto plate & enjoy with dipping sauce.