How to Make Crystal Wraps
How to make delicious crystal dumplings? What ingredients do I need to learn making crystal dumplings at home?Ingredients？Cooking Network The editor provides a simple recipe and illustration for homemade crystal dumplings, making it easy even for beginners.
Introduction of the crystal dumpling ingredients
Main ingredients:
Glutinous rice flour (160 grams)Tapioca Starch (50 grams)Chicken breast(180 grams) Green peas (40 grams)Corn kernels (40 grams) Mushrooms (20 grams) Sugar (10 grams) Salt ( ) Cooking wine ( ) Scallions Ginger (a little bit) Boiling water (98°C ) ( ) Corn oil (for filling) (30 grams) Lard (for the skin) (10 grams) Crystal dumpling preparation steps:
Grind the chicken breast into a paste.
1.Cooked green peas, corn kernels, and mushroom pieces. Place the chicken paste with chopped scallions, ginger, salt, cooking wine, and edible oil in a bowl. Stir clockwise until well mixed.
Add green peas, corn kernels, and mushroom pieces to the mixture and stir again evenly.
The filling is ready.
Take a bowl and put glutinous rice flour and tapioca starch in it. Mix them together. Gradually add boiling water while stirring until you get a dough.
Cover with a lid and let it sit for two minutes.
Prepare lard.
Dust the work surface lightly with raw flour, put the dough on it, knead to make a smooth ball of dough.
Rub the dough with warm lard twice. Knead evenly.
Divide the dough into several pieces and roll one piece into a round strip. Cut it into small portions and smooth them out.
Prepare uniform-sized portions for each dumpling.
Roll the dough to the size of a crystal dumpling wrapper.
Place filling in the center.
The front side of the dumpling should be smooth, with pleats behind. This cannot be demonstrated by hand.Arrange pleats forward so they are visible from the front. Place a radish slice at the bottom of each dumpling to prevent sticking. Steam for 5-8 minutes after steam starts.
Steamed crystal dumplings.
Serve in a plate.
Taste is good.Final images. Tips:
Glutinous rice flour is the same as wheat starch. If you don't have tapioca starch, use potato starch and cornstarch instead.The ratio of tapioca starch to glutinous rice flour is 1:3-4. The lard-to-dough ratio is 1:20-25. For example, with 200 grams of dough, you need about 10 grams of lard; more will also be fine. If the wrapper breaks when sealing, it means the water wasn't hot enough. Heat in a microwave to soften it before kneading again.
If the wrapper is too hard or lacks stickiness for sealing, it's because the water was too hot. Sprinkle some cold water and knead evenly. Do not oversteam; 5-8 minutes are sufficient.
End of translation.
Tip:
1. Glutinous rice flour is cornstarch; if you don't have tapioca starch, you can use glutinous rice flour.sweet potato starch and cornstarch as substitutes.
2. The ratio of tapioca starch to glutinous rice flour is 1:3-4.
3. The ratio of pork fat to dough is 1:20-25; for example, 200 grams of dough requires about 10 grams of pork fat. A little more is fine.
4. If the skin breaks easily when you fold it, it means the water isn't hot enough. Heat it up in a microwave and mix well again.microwave to heatit up.
5. Do not steam for too long; 5-8 minutes is sufficient.
