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Crispy Lace-Skirt Pork and Ginger Dumplings

Crispy Lace-Skirt Pork and Ginger Dumplings

Dinner
Prep Time
45min
Cook Time
20min
Servings
4
Calories
460
Chef's Note

The magic of the lace skirt lies in the starch-to-water ratio and the transition from steaming to frying. Always stir your slurry immediately before pouring, as the starch settles to the bottom quickly. Once you remove the lid, do not rush the frying process—letting the starch fully dehydrate is what creates that shatteringly crisp, golden lattice.

Tags
dumplings
gyoza
crispy
pork
chinese
asian
pan-fried
interactive-dinner
Ingredients

  • 1 pound Ground pork

  • 1.5 cups Napa cabbage, finely minced

  • 1/2 teaspoon Kosher salt

  • 1 tablespoon Fresh ginger, finely grated

  • 2 cloves Garlic, grated

  • 1 tablespoon Soy sauce

  • 1.5 teaspoons Toasted sesame oil

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 3 whole Scallions, finely chopped

  • 24 pieces Round dumpling wrappers

  • 1 tablespoon Cornstarch (for the slurry)

  • 1 teaspoon All-purpose flour (for the slurry)

  • 1 cup Water (for the slurry)

  • 2 tablespoons Neutral cooking oil (like canola)

  • 2 tablespoons Chinkiang black vinegar (for dipping)

  • 2 tablespoons Soy sauce (for dipping)

Instructions
  • 1

    Toss the minced Napa cabbage with 1/2 teaspoon of kosher salt in a bowl. Let it sit for 10 minutes to draw out moisture, then squeeze the cabbage firmly in a clean kitchen towel or with your hands to remove as much water as possible.

  • 2

    In a large bowl, combine the squeezed cabbage, ground pork, grated ginger, garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, Shaoxing wine, and chopped scallions. Mix vigorously in one direction with a spatula or chopsticks for 2-3 minutes until the mixture becomes sticky and paste-like.

  • 3

    To assemble, place a dumpling wrapper on your palm. Put 1 tablespoon of filling in the center. Lightly wet the outer edge of the wrapper with water. Fold the wrapper in half over the filling and pleat the front edge while keeping the back edge flat to seal. Repeat with the remaining wrappers and place them on a parchment-lined baking sheet.

  • 4

    Prepare the lace slurry: In a measuring cup, whisk together the cornstarch, all-purpose flour, 1 cup of water, and the remaining 1/2 teaspoon of sesame oil until completely smooth and no lumps remain.

  • 5

    Heat 1 tablespoon of neutral oil in a 10-inch nonstick skillet over medium-high heat. Arrange 12 dumplings in a circular pattern, pleats facing up, leaving a tiny bit of space between them. Fry for 2 minutes until the bottoms are very lightly golden.

  • 6

    Give the starch slurry a quick stir to redistribute the starch. Carefully pour half of the slurry directly into the pan around the dumplings (it will bubble and splat vigorously). Immediately cover the pan with a tight-fitting lid and reduce the heat to medium.

  • 7

    Steam for 6 to 7 minutes, or until the dumpling wrappers look translucent and the pork is cooked through.

  • 8

    Remove the lid. Continue to cook over medium heat as the remaining water evaporates. Once the liquid is gone, the starch film will begin to fry in the residual oil. Let it cook for another 3 to 4 minutes until a golden-brown, web-like lace skirt forms on the bottom of the pan.

  • 9

    Place a large, flat serving plate upside down over the skillet. Using oven mitts, carefully and quickly invert the pan and plate together to release the dumplings, presenting them lace-side up. Repeat the cooking process for the second batch.

  • 10

    Whisk the Chinkiang vinegar and dipping soy sauce together in a small bowl. Serve immediately alongside the hot, crispy dumplings.

Nutrition Information (per serving)
460
Calories
24g
Protein
36g
Carbs
23g
Fat
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