Potsticker Skirts Two Ways: Mala Spice vs. Classic

By Mamahuhu

Potsticker Skirts Two Ways: Mala Spice vs. Classic

A common way of serving pan-fried dumplings in many Chinese restaurants, potsticker skirts are created by cooking a thin starch slurry to connect the potstickers with a stunning web-like crust, similar in texture to French tuiles or Italian parmesan fricos. 

Dumpling "skirts" are an easy, inexpensive way to bring your Mamahuhu potstickers to the next level. Made from just starch and water, potstickers skirts are all about the texture and don't bring much in the flavor department. That's not a bad thing - dumpling skirts are a blank canvas for the addition of spices to the slurry, and are great for pairing with bold sauces. 

We created a potsticker skirt that brings more than just crunch: The Mala Spice Potsticker. Sichuan flavors ALWAYS inspire us at Mamahuhu. We created this spicy skirt to add a tingly-spicy kick and a gorgeous red color to the potstickers. Can you handle the heat? 

Watch our recipe reel here

Mala Spice Potsticker Skirt ❤️‍🔥🥟🌶️

1/2 TSP cornstarch
1/2 TSP rice flour
1/4 TSP Sichuan peppercorn powder
1/4 TSP chili powder of your choice (like cayenne or gochugaru)
1/4 TSP water

1. In a small bowl, combine cornstarch, rice flour, Sichuan peppercorn powder, chili powder, and water to make a slurry.
2. Heat a tablespoon of oil in a non-stick pan over medium heat. Add potstickers and cook for a couple minutes until lightly browned.
3. Pour in slurry. Cover, reduce heat to low and steam for 3-4 minutes.
4. Once water is evaporated, remove lid and cook for another minute until bottoms are golden brown.
5. Plate up and dust with extra mala spice.


For a milder potsticker skirt (and one that uses AP flour), check out this recipe from Megan and Eliezer (@takestwoeggs on Instagram and Tiktok, and blogging easy Asian fusion recipes at Takes Two Eggs). They also made a quick sweet and tangy dipping sauce.

Watch Takes Two Eggs' recipe reel here.

Crispy Potsticker Skirt

Yields: 8 potstickers
8 Mamahuhu frozen potstickers
2 TBSP vegetable oil 
Flour Slurry:
1/3 Cup Water
1.5 TBSP all-purpose flour 
1 TSP cornstarch
1/4 TSP salt

1. In a small bowl, mix together the water, salt, all-purpose flour and cornstarch until combined for the flour slurry. Set aside.

2. Heat 2 tbs of oil in a 12 inch skillet over medium high heat. Add a single layer of 8 potstickers to the pan. Sear until lightly brown.

3. Lower the heat to medium low. Re-stir the flour slurry and carefully pour into the pan. *Be careful of hot splatter* Close the lid to steam the potstickers for about 7 minutes or until crispy.

4. Remove the lid and let the potsticker skirt crisp up.

5. Invert a plate over the pan and quickly flip the potstickers onto the plate. Serve with the dipping sauce and enjoy!

Potsticker Dipping Sauce

1/4 cup soy sauce

3 TBSP Chinese black vinegar

1 TSP sesame oil

1 TSP garlic, minced

1 TSP ginger, minced

1 TBSP, brown sugar

1 TSP chili oil crisp

1 stalk green onion, thinly sliced
1. In a medium mixing bowl, mix together soy sauce, Chinese black vinegar, sesame oil, minced garlic, minced ginger, brown sugar, chili oil crisp and green onion. Serve with potstickers.

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