This recipe is part of DIM SUM Steamed and Fried Dumplings cooking class.

A Little Too Obsessed With Beautiful Dumplings

First, there was a picture in Dim Sum cookbook (by Janice Wong, Photography © Kevin Koh, Lighedpixels). Actually, I bought the book because of that picture, and the recipe with crunchy lace was the first one I tried in my kitchen. It didn’t work. Many times. Online search showed nothing in English with proven and attractive results exists either. I’ve got all kinds of starches in MT Asian Supermarket, rolled my sleeves, and started experimenting — spent a lot of time and wasted a lot of ingredients mastering this recipe!


Way to Success with Crunchy Lace


Wheat starch is the one and the only that makes the result consistent. It can’t be substituted with wheat flour. Wheat starch is has only traces of gluten, but that amount is what makes it perfect for the task. Wheat flour contains too much gluten. Corn, potato, arrowroot, tapioca, etc. starches don’t have any gluten at all.

Adding slightly salted chicken stock to the mixture improves the flavor of crunch lace. In fact, it makes it delicious! Don’t skip it.


Amounts, timing, and temperature are very important in this recipe. This recipe is for 6 large frozen potstickers cooked on 9″ skillet with perfectly matching lid.

The structure of lace is related to the amount of thin starchy suspension and the space it occupies when cooking. In other words, the your skillet is larger than 9″D, you need more of starchy suspension. If you cook more then 6 dumplings in 9″D skillet, you need less of starchy suspension.

Total cooking time can be from 6 to 9 minutes, depends on the level of heat — medium-high to high. Because even 6 minutes is a long time for cooking on high heat, it is important to not overcook dumplings. It means you have to choose filling wisely (no lean proteins!), make dumplings larger, and start cooking when they are still frozen.


There are different ways to serve potstickers with crunchy lace. Originally, it’s a portion of 6+ potstickers cooked in a wok, flipped, and served with a lace up. It is very difficult to make at home if you do not have a proper wok station and skills. The lace is pretty delicate and not so easy to transfer to a serving plate without deforming or breaking it. Individual potstickers with a piece of lace around each one are easier to make on a regular skillet.

Your skillet needs to be 1) with matching lid to make sure there is enough steam under it for initial cooking; 2) with ideally flat bottom — no indentations or deformations neither on cold skillet or when on high heat!; and 3) with non-stick surface of any kind (seasoned steal, cast iron, or stainless steel are good). If the bottom of your skillet is not flat, the starch suspension will create puddles, the structure of the lace will be irregular and missing in some areas. In other words, it won’t be perfect. It’ll still be tasty though.

Lace for 11″ Skillet

11"D Lace
11″D Lace


  • 2 tsp wheat starch
  • 2 tbsp (30ml) chicken stock
  • 150ml cold water
  • 1 pinch kosher salt
  • 1 tbsp + 1 tsp (20ml) avocado oil

Gas stove, medium range: 3 minutes on high, closed lid + 3 minutes on medium, closed lid + 1 minute on low, opened lid.

11"D lace
11″D lace

Potstickers with Lacy Wings
Potstickers with Lacy Wings

Potstickers with Lacy Wings
Potstickers with Lacy Wings

Potstickers With Lacy Wings

Prep Time5 mins
Cook Time7 mins
Total Time1 hr 12 mins
Course: Appetizer, Main Dish
Cuisine: Eastern Asian
Keyword: Chinese, decorated, dumplings, lycooking, lyukum cooking lab, recipe, steamed
Servings: 12 large dumplings
Calories: 108kcal


for skins

  • 150 g wheat flour all-purpose, King Arthur brand
  • 18 g butter or other fat
  • 1 pinch kosher salt
  • 65 ml water room temp

for filling

  • 210 g ground beef chuck, brisket, or sirloin
  • 30 g okonomi sauce
  • 1/2 tsp kosher salt

for crunchy lace on 9"D skillet with 6 potstickers

  • 5 ml wheat starch 1 tsp
  • 30 ml chicken stock 2 tbsp, room temperature
  • 75 ml water 5 tbsp, room temperature
  • 20 ml avocado oil 1 tbsp + 1 tsp, any vegetable oil with high smoking point


for skins

  • Use your hands to crumb butter and flour. If you make the dough for more than 12 dumplings, use a food processor (s-blade).
  • Dissolve salt in water. Add water to the flour and knead a dough until soft. Cover with plastic wrap and rest it for 1 hour in room temp or refrigerated overnight.

for filling

  • Combine all ingredients well and knead it for a few minutes using your hand.

for making potstickers

  • Divide the dough to 12 portions.
  • Roll skins, fill them with about 1.5 tbsp of filling, and shape potstickers.
  • Dust baking sheet with some flour, place potstickers so they do not touch each other and freeze. They can be placed in closed containers or zip-locks for longer storage in freezer when completely frozen.
  • Combine wheat starch, chicken stock, and water to make thin suspension. Prepare paper towels.
  • Preheat 9" skillet with oil until smoking on high heat. Arrange 6 frozen potstickers. Stir starchy suspension and add to the skillet, immediately cover the lid. Let potstickers steam for 3 minutes on high heat.
  • Reduce heat to medium-high and continue steaming, covered, for another 3 minutes. By this time, most of water will evaporate. Remove the lid and continue cooking until lace becomes golden and dry. Turn off the heat.
  • The lace is slightly flexible when hot. Break it to portions around each potsticker and carefully peel it from the bottom of the skillet using spatula. Place potstickers on paper towels lace down for a few seconds to remove extra oil. And serve.


Calories: 108kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 21mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g

Dumplings: Pot Stickers with Lacy Wings