Got an incurable love for pan fried dumplings? Take them to the next level with these super crispy and unique web bottomed dumplings aka dumplings skirt. They taste absolutely divine when paired with this side sauce, and are a great appetizer to serve at your next house party.
Ready to give the recipe a shot? Here’s what you should know about it before you do.
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Ingredients For the Recipe
You’ll need two sets of ingredients to make these web bottomed dumplings and the side sauce.
For the crispy dumplings
- Frozen dumplings (thawed): 4-5
- Oil: 2 tbsp
- Corn flour slurry: ¼ cup
For the side sauce
- Dry red chilies (soaked): 8-10
- Oil: 1 tbsp
- Cumin seeds: 1 tsp
- Garlic cloves: 4-5
- Ginger: 1 inch
- Tomatoes (roughly chopped): 1 large
- Salt: 1 tsp
- Coriander leaves with the stem: A bunch
- Vinegar: 2 tsp
How to Make the Crispy Web Bottomed Dumplings
Once you have all your ingredients ready, here’s what you’ll need to do to make the dumplings with the side sauce.
Heat oil in a non-stick pan. Arrange the dumplings in a circular fashion.
Once the crackling starts, pour in the corn flour slurry. Make sure it’s evenly distributed across the pan.
The corn flour slurry should become crispy in a few seconds.
Take a plate and put it on top of the pan. Flip the pan and let the crispy webbed dumplings come out on the plate.
For the side sauce, heat oil in a pan.
Add all the ingredients, except the soaked red chilies and vinegar, and saute for 2-3 minutes. Cool it to room temperature.
Next transfer to a blender and blend into a smooth paste.
Serve crispy webbed dumplings with the side sauce.
Frequently Asked Questions
If you’re using store bought or packaged dumplings or potstickers, you can use any variant of your choice. If you’re making the dumplings from scratch at home, it makes sense to freeze them first, and then use them.
You can try out quite a few dumpling fillings based on what you have at hand. Chopped veggies like carrots, bell peppers and cabbage are some classics, and you can also try your hand at a spicy chicken filling if you want to.
The corn flour slurry is what creates that nice and crispy skirt around the dumplings. If you don’t have corn flour, you can make do with regular flour too- just remember that corn flour will lend a more crunchy texture to the skirt.
You can also use rice flour as an alternative- it makes the skirt super crunchy and crispy.
There are two possible reasons your dumplings could be sticking to the pan- you’ve used less oil in the pan, or you’re using the wrong kind of pan.
It is best to be generous with the oil for this recipe, and use a nonstick pan with a lid. 
Your leftover dumplings with the crispy skirt can be transferred to an airtight container and refrigerated for up to 3 days. You can then reheat it again in a non-stick pan when you want to serve.
If you have some of the side sauce left over, just transfer it to a glass jar and refrigerate- it should stay fresh there for a week. 
Tips & Tricks to Make the Crispy Web Bottomed Dumplings
Think you’re ready to give this recipe a shot? Wait up! You might want to have these little tips and tricks handy.
- You may be tempted to add your favorite seasonings and spices into the slurry to give the skirt some flavor, but don’t. The spices will only end up burning while the skirt is getting crispy- just stick to some salt and you’re good to go.
- Don’t be stingy while using oil for this recipe. The oil is exactly what will make the skirt crispy.
- You might want to use a cast iron skillet or pan to replicate this recipe, but it is best to stick to a non-stick pan that has a little. This will allow the skirt to crisp up nicely while keeping the dumplings steamed, and will be easy to remove too.
- After you’re done removing the dumplings with the skirt, place them on a paper towel to soak off all the excess oil.
- Remember that the lace skirt is a delicate part of the recipe, and it may take you a couple of tries to get the perfect texture.
- You may also want to be careful while adding the cornflour slurry- when liquid hits the hot oil, it can cause things to sizzle and splatter.
- Just keep an eye on the color of the skirt- it should ideally be golden brown, but not burnt.
- While serving, be careful and remove the web bottomed dumplings using delicate motions to keep it from breaking.
Serving Ideas & Suggestions
These ultra crispy and delicious web bottomed dumplings can be served with the side sauce, some schezwan sauce or any other dip or sauce that you have at hand. You can also team it up with some ketchup if you’re looking for a no-fuss option.
Enjoyed making these super delicious dumplings? Inspired enough to try out some more fun and interesting appetizers and sides? Here are a few good options.
- Layered Christmas Pasta Salad in Cups
- Crispy Fried Dumpling with Spicy Sauce
- Minced Lamb Pastries with Spicy Mango Dressing
📖 Recipe
Crispy Web Bottomed Dumplings with Side Sauce
Ingredients
Ingredients For the crispy dumplings
- 4 pcs Frozen dumplings, (thawed)
- 2 tablespoon Oil
- ¼ cup Corn flour slurry
Ingredients For the side sauce
- 10 pcs Dry red chilies , (soaked)
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 4 cloves Garlic
- 1 inch Ginger
- 1 large Tomatoes , (roughly chopped)
- 1 teaspoon Salt
- 1 bunch Coriander leaves with the stem
- 2 teaspoon Vinegar
Instructions
- Heat oil in a non-stick pan. Arrange the dumplings in a circular fashion.
- Once the crackling starts, pour in the corn flour slurry. Make sure it’s evenly distributed across the pan.
- The corn flour slurry should become crispy in a few seconds.
- Take a plate and put it on top of the pan. Flip the pan and let the crispy webbed dumplings come out on the plate.
- For the side sauce, heat oil in a pan. Add all the ingredients, except the soaked red chilies and vinegar, and saute for 2-3 minutes. Cool it to room temperature.
- Next transfer to a blender and blend into a smooth paste.
- Serve crispy webbed dumplings with the side sauce.
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