Crispy lace dumplings with miso broth and chili oil

Lace or skirt dumplings in miso broth and chili oil is the epitome of texture, flavor, and balance. This dish combines crispy, juicy dumplings with a silky, savory broth and a punchy chili oil. Beneath that crispy exterior, the dumpling itself remains tender, filled with a savory, often juicy filling that complements the crackling texture. 

As if the dumplings weren’t satisfying enough, the rich miso broth elevates the dish to a new level. Miso, known for its deep umami flavor, brings a savory richness to the dish that wraps around the dumplings like a warm hug. The broth is light yet complex, with layers of ginger, garlic, and soy sauce that create a comforting depth. And then comes the chili oil—a game changer that ties it all together. A drizzle of vibrant chili oil over the dumplings gives them a fiery kick that enhances but doesn’t overwhelm, the dish’s other flavors. The spicy heat of the chili oil seeps into the folds of the dumpling, dancing on your taste buds with every bite. 

Add a sprinkle of fresh green onions and sesame seeds for garnish, and you get a final touch of crunch and brightness, cutting through the richness of the broth and oil. These fresh garnishes not only add a visual appeal but also bring an extra layer of freshness that complements the deep flavors. This dish encapsulates what comfort food is all about—familiar ingredients like dumplings and miso broth, reimagined in a way that makes them exciting again.

Preparation time: 15-20 minutes
Cooking time: 10-15 minutes
Serves: 3-4

Ingredients

• Dumplings (store-bought or homemade) 6-7
• Oil for frying 3 tbsp
• All-purpose flour 1Tbsp
• Cornstarch ½ tsp
• Water ½ cup

Miso broth

• Vegetable or chicken broth 3 cups
• Miso paste (adjust to taste) 1 tbsp
• Soy sauce 1 tbsp
• Garlic minced 1 clove
• Ginger (thinly sliced) 1 small piece
• Green onion, chopped (optional for garnish)
• Sesame seeds (optional for garnish)
• Chili oil 2-3 tbsp

Method

1. In a nonstick skillet, heat a tablespoon of oil over medium heat. Arrange your dumplings in the pan, ensuring they don’t touch. Let the bottoms fry for about 1-2 minutes until golden and crispy.
2. Mix the cornstarch and flour with water until smooth, add a pinch of salt, and pour it around the dumplings in the skillet. Let the liquid evaporate, allowing the flour to fry in the oil and the lace/ skirt to crisp up.
3. Gently remove the dumplings, trying to keep the skirt intact. In a saucepan, bring the vegetable or chicken broth to a simmer.
4. Whisk in the miso paste until fully dissolved. Add soy sauce, minced garlic, and ginger slices, and simmer for 3-5 minutes to allow the flavors to meld.
5. Adjust seasoning with more soy sauce or miso if needed. In shallow bowls, ladle the hot miso broth at the base.
6. Place the skirt dumplings on top of the broth. Drizzle chili oil over the dumplings. Add sesame oil or crushed red pepper flakes for more heat if desired.
7. Sprinkle chopped green onions and sesame seeds over the dumplings for added flavor and texture.