Make Your Frozen Dumplings Super Crispy with this Easy Hack

We all love dumplings and we hope that you have stocked some up for your quarantine at home. It's easy, flavorful and so comforting. Take your frozen (or fresh) dumplings to the next level by giving it a crispy lattice web bottom with this easy hack.

We also made a quick dumpling sauce to accompany these tasty potstickers. You only need your basic Chinese condiments and it is tangy, savory, sweet and umami at the same time.

Crispy web bottom:
- 1 tbsp corn starch
- 1/2 cup cold water
- 2 tablespoons Oil
- ~15-20 dumplings

Simple dumpling sauce
- 2 tsp Chinkiang vinegar
- 2 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- Hot chili oil to taste

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Carmen @harrocarmen
Kevin @kindof_cooking

- Heat a 9" non-stick frying pan on medium heat
- Immediately place your dumplings around the outside first working your way to the center. A 9" pan fits about 15-20
- Add 1/2 cup of cold water to the corn starch and mix well. The water should come approximately 1/4 way up the dumplings. Keep this in mind if you're using a larger frying pan.
- Pour into the pan and cover.
- Allow the water to evaporate. Once the sound changes, and you hear sizzling you can remove the lid.
- Watching carefully, allow the crust to form and turn golden brown. Move the pan around the heat to ensure that you have even browning all the way around.
- To remove from pan, use a spatula to release the edge. Carefully slide or flip onto a plate.

- For the sauce, in a bowl add all the ingredients and stir. Adjust to taste.

#withme #dumplings #hacks

[cmonkey]

Non-stick pans are great, but if you have a steel pan and you are worried about food sticking, a simple technique is to simply take the pan off the heat and wait a short time. The food will usually release from the pan on its own. This works well when I fry salmon in my stainless steel pan.

[tiramiisu]

i swear this channel is way too underrated

[notquitemonroe]

I made it and the results look good. If you have extra water (like I did) there’s a gooey ring, but it crisps up with everything else once you let it boil off.

[THEBETTERS]

Thank you dude, these are a regular appetizer for our family and they were overwhelmingly taken up a notch with this hack. I used to steam and then pan sear and they never came up this good. I added some chopped scallions to the finished product and it came out looking and tasting perfect.

[ShaunKirkwood]

You explain this so well, easy to follow and I was able to get great dumplings my first time!! Admittedly I come and watch this every time I cook them as I always forget... thanks so much for sharing you technique!

[liveslisa]

Looks good. I'll have to try the corn starch and water. I also like minced garlic and chili sesame oil in my dipping sauce and ginger if I have it.

[TennTimes]

Tried this tonight and I impressed everyone. I gave you no credit until they all thought I was some sort of genius chef. 😅

[cowboycal]

Making this tonight, thanks for the tips!

[anamosa]

I have found the Sasquatch of YouTube cooking videos. A hack that actually works.

[joannayao]

Thanks!! Made these and it was really good :) Moving to uni next yr and can't wait to try it out again!

[nibblescakes]

i tried this and it came out amazing. just like the video! thanks

[gaymergrill]

oh heck yeah, I've tried making this like twice but this is the only video I watched that talks about the semantics of making the "wings". Hearing it go from a bubble to sizzle is a good tip, thank you 🙏

[helenwegienka]

This video got me extra points for style at dinner tonight!

[DeS-vlgs]

Awesome hack. Thank you for sharing. I also loved the way you left the video slightly raw. Lower, lower, lower. Subscribed! :)

[pattylynch]

What a great idea to add the corn starch and water. I will try this tonight! Thank you!

[groadybroady]

glad your video popped up, very useful advice thank you for putting the proportions & instructions in the description as well

[thesu]

Next level good! I used a cast-iron skillet, which was too heavy to flip. I was able to scoop out the dumplings in sections though. This solved the issue of frozen dumplings having ridges on bottom (which make them harder to brown).

[theselfcarechannel]

Lol I love this. This is how it really is in the kitchen. Just using what you have

[thestoicjourney]

solid video first time doign dumplings thanks!

[raynedeers]

thank u so much for this amazing hack!