The BEST Crispy Skirt Dumplings - Myriad Recipes (2024)

For The Dough

• ▢ 200g plain flour
• ▢ 100ml water

For The Filling

• ▢ 200g chicken mince
• ▢ 20g chives finely chopped
• ▢ 2 garlic cloves minced
• ▢ 2 tablespoon hoisin sauce
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon salt

For The Cornstarch Slurry

• ▢ 80ml water
• ▢ 2 teaspoon cornstarch

For The Sauce

• ▢ 2 tablespoon light soy sauce
• ▢ 2 tablespoon water
• ▢ 1 tablespoon rice wine vinegar
• ▢ 1 teaspoon sugar
• ▢ 1 tablespoon chilli oil

• Begin by combining your plain flour with water and using a chopstick to bring the dough together. Mix in a clockwise motion until a shaggy dough forms. Then, knead in the bowl for about 30 seconds until a rough dough forms. Cover the dough in clingfilm and set aside

• In a large bowl, combine the ground chicken, chives, garlic, hoisin sauce, and black pepper until smooth and paste-like.

• Get your dough and knead for another 30 seconds. Poke a hole through the centre of the dough and then stretch it to make a doughnut. Slice the doughnut and form it into a log. Cut the log into 15-20 pieces. On a floured surface, roll out each piece into a circular wrapper.

• Place a spoonful of the filling into the centre of each wrapper.

• To seal the dumpling, fold the wrapper in half over the filling and pinch the wrapper at the top of the half circle with your fingers and seal in the centre. Fold one pleat inwards towards the centre of the dumpling, starting near the centre of the dumpling (using your thumb and index finger) repeating 4 times on each side, and seal. Repeat this step for all the dumplings.

• Next up, pour 80ml water into a large cup with a spout and add in the cornflour and whisk together.Heat a large non-stick pan over medium-heat high. It is crucial that you use a nonstick pan to ensure that the dumpling skirt releases from the pan easily. Add 2 tablespoon vegetable oil to the pan and swirl it around. Line up the dumpling in the pan, starting in the centre and spiralling outwards. Fry the dumplings for 2 minutes.Stir the dumpling skirt slurry again and then pour the slurry over the pan (be careful as the oil may splatter a bit). Make sure to pour the slurry evenly, ensuring that all the spaces between the dumplings are covered.Reduce the heat to medium, cover the pan, and cook for 5 minutes.

• Remove the lid of the dumpling pan and cook for another 2 minutes or until the entire dumpling skirt looks crispy and golden. Then turn off the heat. Flip a large plate over and place it on top of the dumplings. Place one hand on the plate (make sure to not burn yourself!), and the other hand on the handle of the pan and flip it over so that the dumpling skirt is seen as you look at the plate. Serve immediately with your dipping sauce and enjoy!

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

Top Tips!

1. If you don't have time to make the dough from scratch, feel free to use store-bought circular dumpling wrappers!
2. You can double or triple this recipe and then freeze the dumplings before cooking them. Any ones you want to freeze, assemble them on a tray, place them in the freezer for an hour, then remove them and place them in an airtight bag, and back into the freezer for up to 3 months.
3. If you don't have a lid for your frying pan, place a large chopping board on top of it to keep the steam in the pan.

Storage: Store the dumplings in an airtight container and store any leftover sauce in a small airtight container. For up to three days.

Freezing: You can freeze the dumplings before you cook them and/or after you cook them for up to 3 months in an airtight container. Cook the dumplings from frozen. Place them in a frying pan with your cornstarch slurry, place the lid on and steam for 8 minutes (pre-cooked) and 10 minutes (not-cooked).

Reheating: Place the container into the microwave and heat until piping hot.