Crispy Skirt Slurry

Mix ⅓ cup water with 2¼ tsp all-purpose flour until dissolved.

Cooking Instructions

• Heat 1–2 tbsp neutral oil in a pan over medium-high.
• Add dumplings spaced apart; cook 3–4 minutes until bottoms are golden brown.
• Pour slurry evenly around the dumplings, filling the gaps.
• Cover and cook 5–6 minutes on medium to medium-low.
• Watch closely; skirt can burn quickly.
• If edges look pale, swirl the pan to redistribute heat and crisp them up.

Instructions:

• Heat a pan over medium to medium-high heat with 1 tbsp neutral oil.
• Arrange potstickers flat side down, spacing them apart so they don’t touch.
• Add ½ cup water (or enough to come just under halfway up the potstickers).
• Cover and cook 3–4 minutes, until the water comes to a boil.
• Remove lid, add a small splash of oil, and cook until bottoms are golden and crisp.

Steaming (Recommended)

• Steaming preserves texture and delivers the most authentic dim sum experience.
• Line a steamer or plate with parchment paper or napa cabbage.
• Bring water to a rolling boil.
• Place dim sum in a single layer, leaving space between pieces.
• Steam covered for 8–10 minutes or until fully heated through.
• Rest for 1 minute before serving.

Egg Rolls (Deep Frying)

Instructions:
• Fill a wok or pot with enough neutral oil to fully submerge egg rolls.
• Heat oil to 350°F.
• Lower egg rolls into oil carefully; avoid overcrowding.
• Fry 8–10 minutes, flipping halfway.

Internal Temperature Check:
• Chicken: 165°F minimum
• Pork: 145°F minimum

Egg Rolls (Air Fryer – Raw/Uncooked)

General Prep

• Lightly spray/brush the outside with neutral oil.
• Preheat air fryer to 360°F.

Chicken Egg Rolls

• Place rolls in basket spaced apart.
• Cook at 360°F for 10 minutes.
• Flip and cook 6–8 minutes more, until golden.
• Chicken internal temp must reach 165°F.
• If undercooked, add 2–3 minute increments.

Total Time: 16–20 minutes

Pork Egg Rolls

• Arrange rolls with space between them.
• Cook at 360°F for 8–10 minutes.
• Flip and cook 5–7 minutes more.
• Internal temp must reach 145°F.
• Add 2–3 minute increments if needed.

Total Time: 13–17 minutes

Steamed Buns – Without a Bamboo Steamer

(Duck Buns, Char Siu Bao, Vegetable Buns, etc.)

• Add ½ cup water to a pan, or 1 cup to a pot (size-dependent).
• Place a heat-safe plate inside. Arrange buns on plate.
• Cover and steam 8–10 minutes.

Steamed Buns – Microwave Method (Chef Mike’s Way)

• Place buns on a plate 1.5 inches apart.
• Wet a paper towel, wring lightly, and drape over buns.
• Microwave 1–1.5 minutes.
• Carefully remove plate; it’ll be hot.

Ramen

• Bring water to a boil over medium-high.
• Add ramen and stir to loosen.
• Cook 1:30–2 minutes until al dente.
• Drain and serve.

Udon

• Boil 7–8 minutes until al dente.
• Drain and rinse with cold water.

Chinese Lai Mein

• Boil noodles 6 minutes until al dente.
• Drain and serve.