How can I make shrimp dumplings at home with crystal clear dumpling skin?

Transparent dumpling skin is also known as crystal dumplings,Generally, it is used for steaming rather than boiling

This kind of dumpling skin is not transparent at the beginning, but it becomes transparent after heating, and you can see different colors of fillings inside the skin, which is a very pretty color. The dumpling skins are strong, and with the different flavors of the dumpling fillings, you can enjoy a wide range of colors and tastes.

Crystal dumplings in the most representative is the Canton crystal shrimp dumplings

Crystal shrimp dumplings is the Canton teahouse essential morning snacks, dumpling skin white and crystal clear, you can see the shrimp inside, just looking at people's fingers, bite down, dumpling skin texture soft, but not astringent, and then there is a delicious shrimp, a famous Cantonese dish. It is a famous Cantonese dish that is favored by many people.

How is the unique transparency and texture of crystal dumpling skin made?

Crystal dumpling skin is not the same as ordinary dumplings

Ordinary dumpling skin is made of flour, while crystal dumpling skin is added a special powder, which will make the dumpling skin transparent when heated, and the degree of transparency varies according to the amount of powder and the thickness of the dumpling skin. The degree of transparency varies depending on the amount of powder added and the thickness of the dumpling skin. There are many choices for this kind of powder that can make the dumpling skin transparent:

Potato starch, clarified flour, and tapioca flour

All of them are able to achieve the effect, and we are probably familiar with potato starch and tapioca, but we are relatively unfamiliar with clarified flour, which is the wheat starch used to wash away gluten. The wheat starch is actually the wheat starch that washes away the gluten.

Want to make crystal dumpling skin, only one of the materials is not enough, need to pay attention to:

(1) with the proportion: with potato starch, clarified flour or tapioca in one of the proportion, with other starch such as corn starch to use, you can also use the three according to the proportion of collocation, a different proportion will have a different The effect of different ratios will be different.

For example, crystalline flour and cornstarch, add 10:3 ratio, that is, 100 grams of crystalline flour and 30 grams of cornstarch, because the crystalline flour has been washed away the gluten, so it is softer, and used to make dumpling skins, you can not add too much, or dumpling skins will be too soft, and if the cornstarch is put in too much, the skin of the dumplings will be hard. ( - Corn starch can also be replaced with potato starch here.)

(2) Boiling water and noodles:

Crystal dumpling skins are usually made with boiling water, so that the transparency of the dumpling skins will be better after steaming. After pouring in the boiling water, then use chopsticks to stir evenly, and then form a dough when it is not too hot to touch, and then cover it for 15 minutes to let it rise.

(3) Dough is soft and hard: The weight of the water for the dough is about the same as that for the clarified flour, and when mixing with the dough, you should leave some of the cornstarch out first, and don't pour in the boiling water all at once.

(4) Add the right amount of lard to make crystal dumpling skins, usually add the right amount of lard with the dough, 100 grams of clarified flour with about 10 grams of lard, with lard, the dough is more silky smooth, so the finished product of the dumpling skins are more shiny.

(5) The weight of one gyoza skin is 15-20 grams

of small dough, which can be flattened to get the right size of crystal gyoza skin.

(6) Cover with a damp cloth to prevent drying out: When making dumpling skins, leave the rest of the dough out for a while and cover it with a damp cloth to prevent the dough from drying out. (- A wet cloth is one that has been dampened but wrung out of its moisture.)

The rest of the rolling out and wrapping of the dumplings is pretty much the same as regular dumpling skins. Here's how to make crystal dumpling skins:

Crystal dumpling skins:

Required ingredients:

Clear powder 150g, corn starch 45g, boiling water, lard 15g

Method of making:

First step, mix 150g of clarified flour and 30g of cornstarch, then add the freshly boiled water, stirring while pouring until the flour becomes flocculent, and let it cool a little until it is not hot.

In the second step, add 15g of lard and knead with your hands until a smooth, non-sticky dough forms, then cover and let rise for 20 minutes.

Step 3: Take out the dough, roll it into a long strip, divide it into 15g to 20g pieces, and then roll it out with a rolling pin to make it thinner, and the dumpling skin can be slightly thinner for better transparency.

Step four, then wrap the filling directly, the filling is best colorful, so that through the transparent dumpling skin look more eye-catching, such as chives and eggs, carrots and meat foam filling, shrimp and meat foam filling, etc. can be.

Step 5, Brush a layer of oil on the drawer, arrange the dumplings on it, put cold water on the pot, steam and then steam for 8~10 minutes.

Crystal Dumpling Skin Notes

(1) Can crystal dumplings be boiled?

Because the ingredients of crystal dumpling skin are special and especially soft and thin, so it is not suitable for boiling, only suitable for steaming, and put into boiling water to roll, may break the skin, the filling leaks out, and some of the loss is not worth the gain, so do not use water to boil the good crystal dumplings, and steam them under water.

(2) Don't pack too much filling

In order to prevent the skin of the dumplings from breaking and the filling from being wrapped up, don't put too much filling.

(3) Add salt to the dumpling skin before mixing

Like ordinary dumpling skin, if you want to make the crystal dumpling skin stretch better, you can add salt to it so that the dumpling skin is stronger and less prone to breakage, and also increase the flavor of the dumpling skin.