Instead of steaming these dumplings in water, I simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown.

The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens.

Let's talk swaps: If you don’t have rice vinegar, apple cider vinegar or white wine vinegar work, too. If you don’t have cornstarch, use another starch like tapioca, arrowroot, or potato, or use 100 percent flour.

You can use beef or lamb in place of the pork; if you use a leaner protein, like chicken or turkey, add 1 Tbsp. oil to the mixture to compensate.