Crispy Lacy-Bottom Dumplings
The golden crackle that changes everything.
There’s nothing quite like that first bite of a dumpling that’s crisp on the bottom, tender on top, and filled with steam and flavor. I grew up loving dumplings every which way — boiled, steamed, or pan-fried — but the version that always stops me mid-bite is the one with that lacy skirt. The crispy web forms beneath the dumplings like edible glass.
This isn’t a new trick and the technique originated in Taiwan and northern China, where cooks discovered that adding a cornstarch slurry to the pan could transform the simple pan-fried dumpling into something texturally divine. Over time, it became known as “guōtiē” (鍋貼) or potstickers, with each region adding its own touch — some thinner and airier, some more structured and crunchy.
🧠 The Technique
The secret to lacy-bottom dumplings lies in the starch-water ratio. When the water steams off, the starch settles at the bottom of the pan, forming that delicate golden crust. Too little starch and you’ll get soggy bottoms; too much, and you’ll end up with a chewy layer that sticks to the pan.
I like using a 2 tablespoons cornstarch to 1¼ cups water ratio — just enough to coat the bottom of the pan in a thin, even layer. You may only need half this mixture or less depending on how many dumplings you make.
You can start with any dumplings you love — pork, shrimp, chicken, veggie — either homemade or frozen. I personally pre-steam mine in a steamer for about 5–6 minutes to make sure they cook evenly. This step also gives me more control when frying, because I’m not relying on steam from the pan alone.
Then just heat up a pan and add a couple tablespoons of neutral oil to pan, swirl it around, lay your dumplings around the pan in a nice pattern. Then pour a thin even layer across the entire pan, make sure the entire surface of pan is covered. Let the water cook off the cornstarch slurry until it turns nicely golden and crispy. Then carefully loosen the edges and either flip onto a plate or slide onto a plate and serve with your favorite dipping sauce!
🥟 Lacy-Bottom Dumplings
The secret to those beautifully lacy, golden dumpling bottoms lies in the starch-to-water ratio. As the water steams off, the starch settles at the bottom of the pan, creating that delicate crisp skirt. Too little starch and you’ll get soggy bottoms; too much, and you’ll get a thick, chewy layer that sticks.
For the crispy skirt:
2 tablespoons cornstarch
1¼ cups water
Whisk together until fully dissolved. This makes enough for a few batches — you may only need half (or less) depending on your pan size and how many dumplings you’re cooking.
Dumplings:
Use any dumplings you love — pork, shrimp, chicken, or veggie — either homemade or frozen.
Fresh dumplings: no prep needed before frying.
Frozen dumplings: I like to steam them first but you can also use them straight out of the box into a pan.
To cook:
Heat a nonstick or well-seasoned skillet over medium heat.
Add 2 tablespoons neutral oil (avocado, canola, or grapeseed) and swirl to coat the pan.
Arrange the dumplings in a circular pattern, flat-side down.
Pour in just enough of the cornstarch slurry to thinly cover the bottom of the pan — the dumplings should sit in a shallow layer, not swim in liquid.
Cover and steam:
Fresh dumplings or pre-steamed dumplings: 5–6 minutes
Frozen dumplings: 7–8 minutes
(You’ll see the liquid mostly evaporate and hear faint crackling sounds.)
Uncover and crisp: remove the lid and cook for 2–4 minutes more, or until the lace turns golden and crisp around the edges.
Carefully loosen the edges with a spatula and either flip onto a plate in one motion or gently slide it off.
Serve immediately with your favorite dipping sauce — soy, black vinegar, chili oil, or a mix of all three.
Pro Tips:
Keep the heat at medium — too high and the lace burns before it sets; too low and it stays gummy.
Rotate the pan as it cooks for even browning.
Nonstick or carbon steel pans release the lace cleanest.