Crispy skirt potstickers

Step 1/3

• ¼ tsp flour
• ½ tsp starch
• 33⅓ ml water
• ¼ tsp rice vinegar

• bowl (small)
• whisk

In a small bowl, whisk together flour, starch, and water until well combined. Add vinegar and mix well.

Step 2/3

• vegetable oil (for frying)
• 2 asian dumplings (frozen)

• nonstick pan (with lid)

In a non-stick frying pan with a lid, heat some vegetable oil over medium heat. When the oil is hot, arrange the dumplings into a circle, leaving some room between each dumpling. Fry until the bottoms are golden, approx. 5 min. Mix the starch-flour water again if it has separated, then add the liquid in from the edge of the pan (it should cover the bottom of the pan evenly). Cover and let steam for approx. 12 min.

Step 3/3

• black sesame seeds (for garnish)
• ½ tsp Sriracha
• ¼ tbsp sweet soy sauce

• plate
• bowl (small)

Remove the lid and turn up the heat to medium-high. Cook approx. 5 min. more, until the slurry is fully set and the edge of the crispy skirt is starting to separate from the bottom of the pan. Scatter with black sesame seeds. Cover the pan with a plate of the same size and carefully flip the potstickers onto the plate. Mix sriracha and sweet soy sauce in a small bowl and serve with the potstickers as a dip. Enjoy!

Enjoy your meal!