Recipe courtesy of Geoffrey Zakarian
Pork Dumplings with Crispy Skirt
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- Level: Intermediate
- Total: 25 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Dumplings:
Dipping Sauce:
Directions
Special equipment:
an 8- to 9-inch in diameter flat plate- 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.
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