If you’ve ever wanted to replicate the crispy, lattice-bottomed dumplings you’ve seen at restaurants, all you need is water, flour, and a good nonstick pan. Getting the lattice right (i.e., not burning it and keeping the entire structure intact) isn’t difficult, but it may take a few times to master.
- In an 8- or 10-inch nonstick pan, heat oil over medium heat.
- Add 6 dumplings and fry until the bottoms are lightly golden brown, about 2 minutes.
- While the dumplings are frying, whisk together the hot water and flour in a small bowl, ensuring they're thoroughly mixed without clumps.
- Rearrange dumplings in a circular pattern with the dumplings pointing inward, like the spokes of a wheel.
- Pour the flour-water slurry over the dumplings, then cover tightly with a lid. Steam for another 5-6 minutes.
- When you remove the lid, the slurry should begin to crisp up at the edges. Turn the heat up to high, and let the water continue to evaporate for another 1-2 minutes, without getting too brown at the bottom.
- With a spatula (fish spatulas especially work great here), gently lift the crispy bottom and the dumplings off of the pan and serve upside down on a plate. Alternatively, place a plate smaller than the pan on top of the dumplings, and flip the pan to release the dumplings. (Be careful, and allow the pan to cool a bit before you do this—it will be very hot.) Repeat with more dumplings if you wish.
Tatiana Bautista is an assistant editor at TASTE.