Step 1

Over medium high heat, add olive oil to the pan and swirl it around to fully coat. Line up the dumplings in your pan, however you would like for them to be presented. I went with a star shape.

Step 2

Cook the dumplings for about 2 to 3 minutes if they are fresh. If you use frozen dumplings, add an extra 2 minutes to the cooking time.

Step 3

Mix the water, flour, cornstarch, and salt together and carefully add it to the pan. Try to pour the mixture on as evenly as possible. The oil may splatter so be careful.

Step 4

Lower the heat to low, place the lid onto the pan, and allow the mixture to cook for another 6 to 8 minutes or until the water has evaporated.

Step 5

Remove the lid and swirl the pan to get the oil to any parts of the lace that needs extra crisping up.

Step 6

Once the lace has become golden, turn off the heat. Carefully drain any excessive oil if needed and then place a plate over top of the dumplings. Keeping your hand on the plate, use your other hand to flip the pan over to get the crispy dumplings onto the plate, skirt side-up.