ramyaramesh3007These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!
Dumplings + crispy base = perfection! There are many creative ways to eat dumplings but one of my favourite methods is to make these crispy snowflake dumplings – as the name suggest, the dumplings are panfried to perfection with a crispy skirt base that resembles a ‘snowflake’ with an intricate pattern.
While you can definitely make these with fresh dumplings, this recipe is easy enough to make if you’re want a quick meal – use frozen vegan dumplings (any shape with a flat base works). There are many vegan brands out there but my personal favourite and most accessible to me are the ones from Bibigo.
If you’d like to make your dumplings from scratch, you can try making the fillings from my Vegan Tofu Dumplings (Nepali Tofu Momos) or Spicy Chili Oil Wontons with Pork & Vegetables.
Ingredients You Need
- frozen dumplings – you can use your favourite vegan dumplings of your choice.
- corn starch & water – to make the crispy skirt for your dumplings.
- chili oil dipping sauce
- gochugaru (korean chili flakes)
- toasted sesame seeds
- spring onions
- toasted sesame oil
- light soy sauces
- rice wine vinegar
- coriander dipping sauce
- light soy sauce
- rice wine vinegar
- spring onions
- chopped fresh cilantro
- green chili
- minced fresh ginger
- garnish
- spring onions (cilantro for allium free)
Gluten free substitutions: Unfortunately, there are no gluten free options for this recipe unless you use gluten free and vegan dumplings.
Allium free substitutions: Use allium free dumplings. Omit spring onions from dipping sauces.
Crispy Snowflake Dumplings
Ingredients
Crispy Dumplings
- 8-10 frozen dumplings
- 1/3 cup water
- 2 tsp corn starch
- 1/4 tsp salt
- olive oil for panfrying
Chili Oil Dipping Sauce
- 2 tsp chili flakes
- 1 tsp toasted sesame seeds
- 1/2 tsp five spice
- 2 tsp spring onions
- 1.5 tbsp sesame oil
- 1.5 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- pinch hing
Coriander Dipping Sauce
- 1/2 tsp freshly minced ginger
- 2 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp chopped coriander
- 1 tbsp spring onions
- 1 small green chili
Instructions
- In a small bowl, whisk together cornstarch, water, and salt until smooth.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Arrange the dumplings in the skillet, flat side down, ensuring they do not touch. Fry for 4-5 minutes until the bottoms are golden brown.
- Pour the batter into the skillet around the dumplings, ensuring it spreads evenly but doesn’t cover the tops of the dumplings.
- Cover the skillet with a lid and reduce heat to medium-low. Cook for 5 minutes, allowing the batter to set and crisp up while the dumplings cook through.
- Once the skirt is golden and crispy, remove the lid and cook for an additional 1-2 minutes to let the steam escape and the bottom crisp further (if it hasn't already).
- While the dumplings are cooking, you can make the dipping sauces – for the chili oil dipping sauce, add chili flakes, five spice, toasted sesame seeds. Pour over hot sesame oil and let it sizzle. Then add light soy sauce, rice wine vinegar and mix well.
- For the coriander dipping sauce, mix all ingredients together and give them a good whisk.
- Cover the pan with a plate and flip them over gently. Break apart the skirt or serve them as is with the dipping sauces and garnish with spring onions. Enjoy!