Instructions

1. Prepare your skirt slurry by whisking together water, all-purpose flour, and white vinegar with a fork into a loose slurry.

2. Set your skillet (preferably cast iron) over medium-high heat. Once hot, brush or drizzle a tiny bit of oil across the surface.

3. Place your dumplings in the skillet 1 inch apart. Don’t try to move them once they hit the pan to avoid broken skins.

4. Pour the slurry mixture into the pan around the dumplings. It should come about 1/4 inch up the sides of the dumplings.

5. Cover with a lid (preferably glass with steam vents) and cook until most of the liquid has evaporated, about 5-7 minutes.

6. Remove the lid and continue cooking until all the liquid has evaporated and a crispy skirt forms on the bottom, about 1-2 minutes.

7. Use a thin, flexible spatula to carefully loosen and remove the connected dumplings and crispy skirt. Flip onto a serving plate so the crispy side is up.

Best served immediately while the skirt is still crispy.