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Crispy Dumpling Skirt

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Crispy Dumpling Skirt

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  • Author: Kevin Lee


  • ½ tbsp cornstarch
  •  4-6 tbsp water
  •  Frozen dumplings
  • 1 Spicy “Beef” immi


  1. In a large non-stick skillet, heat the pan over medium-low heat.
  2. Place your desired amount of dumplings onto the heated pan, add a splash of water, then cover the pan and cook for 3 minutes.
  3. In a small bowl, combine cornstarch and water (add more water if you want a thinner dumpling skirt).
  4. Pour the cornstarch mixture over the dumplings, cover the pan, then cook for an additional 5 minutes. The water will begin to evaporate, and you should be left with a pale skirt.
  5. Remove the cover, then allow the skirt to crisp up for another 3 minutes until golden. Serve crispy side up over your immi ramen!