The Best Crispy Dumpling Skirt (Dumpling Lace) | Lisa Lin

[@byaialele5916]

Best video I've seen on this technique in terms of accurate instruction and result. I'm surprised this video doesn't have way more views.

[@hellolisalin]

Oh, thanks so much!

[@sunnygremlin]

Making this tonight. This is by far the simplest version I’ve seen, thank you so much!❤

[@sarhankhan5699]

I tried preparing dumplings for the first time yesterday, and now was just looking at how to make this dumpling skirt when I cook them. I had it in a restaurant that specialized in dumplings in Ukraine a few years ago, and since then I knew that a crispy dumpling skirt just brings the dumplings to the next level and is the way to go.

[@youthfountain555]

just tried a little small batch of this recipe and it was so easy! I truly thought i messed it up but it had such a nice skirt. thank you for sharing your techniques!

[@hellolisalin]

So glad it worked for you!

[@cadewalley2362]

This is one of the best cooking videos I've ever seen! I love the "troubleshooting tips" that you gave for the recipe, in case we mess up!! 🥺🥺

[@hellolisalin]

Thank you!

[@eitanstrauss-cohn]

Great! What a concise and informative video.

[@danielbrown4017]

Good stuff my friend! Great tips!

[@rebeccagutierrez8119]

omg this was the tutorial I needed!! tysm!!

[@aeonjoey3d]

Thanks!!! I just did this with frozen dumplings. Was bomb! ❤

[@hellolisalin]

So good to hear!!

[@Snooty-Pookie]

I’ve always wondered how to get this! Totally giving this a try the next time I buy flour.

[@anisaco]

Thanks for the video! When I saw a dumpling skirt for the first time at a restaurant I thought it was so cool.

[@hellolisalin]

It's such a simple way to add something special to dumplings!

[@Segaton]

Beautiful.

[@howtoeattv]

I just failed spectacularly with a pan that was not non-stick enough. I'm excited to try your method today on stream. I'll be back for the handmade wrapper tutorial for sure.

[@gitadasgupta7488]

So simple and such a lovely outcome! ☺️

[@Lucas-rz3vl]

Can you add slices to the mixture? Or will that compromise the crispiness?

[@sj-el4lu]

Can you use this technique with frozen dumplings?

[@oscarkez]

yes

[@garymrcool7727]

Can I use veal stock instead of water for the skirt

[@nealgrey6485]

What, please, is the brand name of the 12-inch pan?

[@hellolisalin]

All Clad!

[@BeautyMarked94]

Made this tonight(with frozen potstickers🙈) and the results were spot on! Thank you for such great instructions!

[@hellolisalin]

Thanks, Jordan!! Haha, it's totally cool to make these with frozen potstickers!

[@meleciasingson5868]

Can't i use cornstarch??

[@Iur9377]

Can you use olive oil?

[@liastorm795]

Yum!

[@Ronon805]

Have you ever though of being a hand model?

[@petikaros]

Does it work with potato starch/flour?

[@hellolisalin]

The lace won't turn crispy with potato starch

[@violetviolet888]

This video would be more accurate labeled as The Best Crispy Potsticker Skirt (most dumplings are steamed or boiled)

[@jdashlovela]

my friend puts spring onion when it's cooking and a little sauce on top

[@thecook8964]

This the way we did it in Japanese Restaurant

[@mathiaslaustrup]

2 1/4 teaspoons?! Wtf. Write in grams ffs!

[@streetcat3411]

This is called "GYOZA" generally…

[@hellolisalin]

Gyoza is simply the Japanese phrase for dumplings. I can also call these 饺子, which is dumplings in Chinese, and it would just be "general" a term.

[@streetcat3411]

@@hellolisalin"Pan-fried" dumplings with a skirt originated in Japan. Chinese people only recently learned about "Pan-fried" when they traveled to Japan. Therefore, the dumplings in this recipe should be called Gyoza in Japanese.

[@jeffrey7047]

@@streetcat3411 ​​⁠ ​​⁠ This is the most ridiculous thing I’ve read today. Gyoza (餃子) is simply the Japanese pronunciation of Chinese Jiaozi (饺子). The Japanese kanji uses traditional Chinese characters; both are read the same in Mandarin and refer to dumplings in general. Jiaozi originated in China around 1700-1800 years ago during the Eastern Han dynasty. Pan-fried Jiaozi, with and without skirts, are a variety of dumplings from Northern China called Guotie (锅贴), dating back to the Song Dynasty. In fact, Guotie literally translates to “pot stick”, which is why these style of pan-fried dumplings are called potstickers in North America. In Japan, pan-fried dumplings are called Yaki Gyoza, since the word Gyoza itself only refers to fact that it is a dumpling. Gyoza started appearing in the 1800s as they were introduced into Japan from Mainland China. Even still, they did not become more commonly eaten in Japan until the 1940s after World War 2. Regardless of any of the history that I mentioned above, a Japanese person can feel free to call it Gyoza, a Korean person can call it Mandu, and a Chinese person can call it Jiaozi. It really doesn’t matter… this is called “DUMPLINGS” generally…

[@amiigaf4476]

Shoutouts to the whole world that dont know what a fucking cup is since america isnt the center of this world Great video! Did i like it? No, it annoyed me. Did i subscribe? No! Because 10 seconds to look it up in a logical measuring system is too much you are missing out on so much viewers

[@dmaikibujin]

What weird place do you live in that speaks English and doesn't use cups?

[@amiigaf4476]

​@@dmaikibujin are you retarded? Cups are nearly only used in the usa and canada Not even fucking england is using it as a standard anymore