Crispy, Lacey Dumplings
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 6 minutes
- 1/2 cup water or stock
- 1 tablespoons cornflour or cornstarch
- 1 tablespoon oil plus 2 tablespoons for frying
- 6 gyoza, frozen
- You will also need a non stick pan with a lid
Step 1 - Heat a frypan on medium high heat. While it is heating up, in a small measuring jug or cup whisk the water or stock, cornflour and 1 tablespoon of oil together to form a slurry.
Step 2 - Once hot add the remaining 2 tablespoons of oil to the pan and place the dumplings flat side down and cook for 1 minute. Carefully pour 3/4 of the slurry mix (it will spit so take care) and place a lid on top and allow to cook for 3 minutes. Remove the lid and use the remaining 1/4 of the slurry mix to fill any gaps. Then remove the lid and you'll see the lace pattern start to form.
Step 3 - Use a turner and place the dumplings on a plate. Advanced manoeuvre: place a plate on top of the frypan and carefully upend it (be careful, the oil is hot!).