CreatripTeam

Frozen dumplings are a staple in many Korean freezers, but homemade versions often lack the restaurant’s golden, crispy bottom. Chefs recommend making a "dumpling lace" by pouring a thin water batter (about 60 ml water + 1 tsp flour + a pinch of salt) into a pan of frying dumplings, lowering the heat, and covering so the batter spreads thinly and bonds to the dumplings. After edges become translucent and crisp, open the lid to let moisture evaporate, tilt the pan to dry remaining water, then flip the plate over to reveal the delicate lace. Key tips: keep enough space between dumplings, avoid too-thick batter, and finish with the lid off to prevent sogginess. The result is a visually appealing dish with a crisp exterior and moist inside—elevating frozen dumplings beyond a simple convenience food. Pair with homemade soy dipping sauce or chili oil for extra flavor.