Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. If you don’t have rice vinegar, apple cider vinegar or white wine vinegar work too. If you don’t have cornstarch, just use all flour.
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