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Sohla El-Waylly

Crispy Dumpling Skirt Technique

Crispy Dumpling Skirt Technique

1 person recommends this

Recommended by

  • Aya C
    Aya CFirst to rec

    “When pan frying your (frozen) dumplings, add a slurry of corn starch and vinegar to the pan, then cover and steam. You’ll get a lacey, crisp, vinegar chip on the underside of each dumpling. A delight! Myriad swap options. I first learned about this from Sohla El-Waylly!”

    272

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