years ago on one of my buzzfeed tasty binges, i saw a method of pan frying potstickers i had never seen before. using a cornstarch slurry, the mystery hand effortless created a lacy, crispy, delicious looking “skirt”.
as i recipe tested my dumplings last weekend, a light bulb went off in my head. what if i replaced the cornstarch slurry with watered down sourdough discard?
a few rounds of trial and error later, lo and behold — the crispiest, most delicious addition to a potsticker was born.
for the skeptics out there, do not sleep on this!! it’s absurdly good.
dumpling series
this is the last part of my three part series on sourdough discard dumplings!
- in the first part, i explain my formula and method for making dumpling wrappers using sourdough discard.
- in the second part, i focus on shandong style dumpling wrapping technique (with a vegan filling recipe!), and how i like to pay fry them.
- this part describes my formula and method for adding a pretty, extra crispy skirt on your pan fried dumplings with a sourdough discard slurry.
read them all together to re-create my sourdough dumplings, or mix and match with different techniques or store-bought items.
notes
please adjust the hydration of the slurry based on your sourdough starter.
you can use this crispy skirt recipe and technique with any sort of homemade dumpling. it should even work with store-bought potstickers!
extra crispy potstickers with sourdough discard skirt
formula
- 25 g sourdough starter discard
- 100 g warm water
method
- on medium to medium-high heat, heat up a thin layer of oil in a 8" non-stick skillet.
- while waiting, mix together discard and water with a fork or a whisk.
- place 5 – 6 potstickers in a pinwheel shape in sizzling skillet. fry until lightly golden, about 1 minute.
- then, slowly pour liquid slurry mixture into skillet. it should completely cover the bottom of the skillet.
- cover with lid immediately. cook, covered, for 5 minutes.
- remove cover, and let cook until water completely evaporated, about another 5 minutes. while cooking, loosen up sides with a spatula.
- potstickers are done when skirt is thin, dry, and crisp. sides should be loose enough so that you can slide the spatula underneath the crispy skirt, and transfer it onto a plate.
- make more slurry and repeat as desired with remaining potstickers. if you know you're making 5 batches of 6 potstickers each in total, you could make 5x the slurry up front, pouring 125g of it per batch, making sure to stir well before each pour.
- enjoy on its own or with a black vinegar chili oil garlic-based dipping sauce!
