Crispy Skirt Potstickers with Dipping Sauce

First, prepare the dipping sauce. In a measuring cup or bowl, combine the soy sauce and rice vinegar.

Thinly slice the red chili peppers and green onions, and mince the garlic. Add them to the soy sauce mixture.

Add the sugar to the sauce and stir until it's completely dissolved. Set aside.

Next, prepare the crispy skirt slurry. In a separate measuring cup, combine water, all-purpose flour, cornstarch, and 1 tbsp of vegetable oil.

Whisk the slurry mixture until it is smooth and no lumps remain.

Heat 1 tbsp of cooking oil in a non-stick skillet over medium-high heat. Arrange the frozen potstickers in the pan.

Pour the slurry evenly into the pan around the potstickers.

Cover the skillet with a lid and cook for about 8-10 minutes, or until all the water has evaporated and a crispy, golden-brown lattice has formed on the bottom.

Once cooked, carefully place a plate over the skillet and quickly invert it to release the potstickers with the crispy skirt facing up. Serve immediately with the dipping sauce.