Loading...

In a medium bowl, whisk together the all-purpose flour and 1/2 cup of water until a smooth slurry forms. Set aside.

In a large mixing bowl, combine the ground pork, 1/4 cup chopped green onions, grated fresh ginger, grated garlic, soy sauce, and sesame oil. Mix thoroughly with your hands until all ingredients are well incorporated.

Heat 1 tablespoon of cooking oil in a large (10-12 inch) non-stick pan with a lid over medium heat. Once hot, use an ice cream scoop or a tablespoon to scoop portions of the meat filling directly into the pan, leaving a little space between each scoop. You should get about 12-16 scoops, depending on size.

Immediately place one dumpling wrapper on top of each scoop of meat filling, gently scrunching the wrapper to cover the filling. Do not press down too hard.

Pour the prepared flour slurry evenly over and around the dumpling wrappers in the pan. Ensure some of the slurry gets under the wrappers to create the crispy web.

Cover the pan with the lid and reduce the heat to low. Cook for 10-12 minutes, or until the liquid has evaporated and the bottom of the dumplings and the flour web are golden brown and crispy.

Once cooked, remove the lid. Carefully place a large serving plate over the pan and, using oven mitts, quickly and confidently invert the pan onto the plate. The crispy, web-like bottom of the dumplings should now be facing up.

Garnish with additional sliced green onions and a generous drizzle of crispy chili oil. Serve immediately and enjoy the unique crispy texture.


In a medium bowl, whisk together the all-purpose flour and 1/2 cup of water until a smooth slurry forms. Set aside.

In a large mixing bowl, combine the ground pork, 1/4 cup chopped green onions, grated fresh ginger, grated garlic, soy sauce, and sesame oil. Mix thoroughly with your hands until all ingredients are well incorporated.

Heat 1 tablespoon of cooking oil in a large (10-12 inch) non-stick pan with a lid over medium heat. Once hot, use an ice cream scoop or a tablespoon to scoop portions of the meat filling directly into the pan, leaving a little space between each scoop. You should get about 12-16 scoops, depending on size.

Immediately place one dumpling wrapper on top of each scoop of meat filling, gently scrunching the wrapper to cover the filling. Do not press down too hard.

Pour the prepared flour slurry evenly over and around the dumpling wrappers in the pan. Ensure some of the slurry gets under the wrappers to create the crispy web.

Cover the pan with the lid and reduce the heat to low. Cook for 10-12 minutes, or until the liquid has evaporated and the bottom of the dumplings and the flour web are golden brown and crispy.

Once cooked, remove the lid. Carefully place a large serving plate over the pan and, using oven mitts, quickly and confidently invert the pan onto the plate. The crispy, web-like bottom of the dumplings should now be facing up.

Garnish with additional sliced green onions and a generous drizzle of crispy chili oil. Serve immediately and enjoy the unique crispy texture.
