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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- 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.


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