Gunmandu (Crispy Pan-Fried Dumplings)

Stir 1 tsp of flour into the 1/2 cup of water to make the slurry for the crispy skirt.

~1 min

Heat the oil in a pan and add the dumplings straight from the freezer — no thawing. Sear over medium heat 1 to 2 minutes until just the bottoms are golden.

~2 min

Why: Thawing makes the wrappers soggy — starting from frozen is actually the right move.

Pour the flour slurry in around the edge of the pan, cover immediately, and steam over medium heat 5 to 6 minutes.

~6 min

Why: Steaming and frying at once — the insides stay juicy while the slurry turns into a lacy crispy skirt on the pan.

Watch out: Pour it directly over the dumplings and the wrappers get wet, killing the crunch — always pour around the edge.

Uncover and cook 1 to 2 more minutes until the water is gone and the skirt turns golden brown.

~2 min

Watch out: Take them out while any water remains and the skirt goes limp — wait until the sizzling in the pan quiets down.

Place a plate upside down over the pan and flip the whole thing so the skirt faces up. Serve with the soy-vinegar dipping sauce.

~2 min