Pour the water into a large cup with a spout (like a measuring cup) or a bowl. Add the flour and salt and whisk together.

Heat a large 12” nonstick pan over medium-high heat. It is crucial that you use a nonstick pan to ensure that the dumpling skirt releases from the pan easily. Add 2 tablespoons of oil to the pan and swirl the oil over the pan. 

Line up the dumplings on the pan. Try to focus the dumplings towards the center of the pan to ensure that they all fit onto a large plate when you flip the dumplings onto the plate. Cook the dumplings for about 2 to 3 minutes, until the bottoms start to turn golden. If you use frozen dumplings, this may take an extra minute or 2.

Whisk the dumplings skirt slurry again. Next, hold onto the pan lid and use it as a shield as you pour the slurry over the pan. There will be a lot of splattering when you pour liquid over the hot oil in the pan, so use the pan lid to shield yourself from the splatters. Make sure to distribute the slurry evenly, ensuring that all the spaces between the dumplings are covered with the slurry.

Reduce the heat to medium, cover the pan with the lid, and cook the dumplings for 5 to 6 minutes. 

Uncover the lid. There likely will be some parts of the skirt that still look pale, where the water hasn’t fully evaporated. Move the pan around and focus the heat on those pale areas until they turn golden. Once the entire dumpling skirt looks golden, turn off the heat.

Carefully place a large plate over the dumplings. Gently place one hand over the plate and use your other hand to grab onto the handle of the pan. Flip the pan over quickly so that the dumplings are now over the plate. Lift the pan to release the dumplings (they should release easily).

Enjoy the dumplings immediately. Serve them with my soy and vinegar dumpling sauce or sweet chili sauce!