How to mix crystal dumpling noodles and what is the method of mixing crystal dumplings?

The most special thing about crystal dumplings is the dumpling skin, and the filling method is the same as the traditional dumpling filling, as long as you master the skills of making noodles. Let's remember the recipe of noodles, the first one, 100 grams of flour, 30 grams of corn starch, and 130ml of boiling water. The second is 100 grams of flour, 30 grams of tapioca flour, and 130ml of boiling water.

Pour the flour and cornstarch into a basin and blanch them with boiling water. Don't get started, while getting to the boiling water, use chopsticks to quickly break it up and stir it into a flocculent shape. After the temperature drops, knead the dough with your hands and let it rise for about half an hour (because it is a hot dough, you don't need to let it rise for too long).

Then add a little lard and knead well. Finally, roll it out into a dumpling wrapper, and all that's left is to make dumplings.

With this method and noodles, the dumplings wrapped in the final package become translucent after steaming, which is also known as crystal dumplings. It looks good, but it should be eaten in time. Because the protein content in the flour is very low, the tenacity is very poor.

When the wind blows, it is easy to break the skin and crack, and it will become very hard when it is cool, so crystal dumplings can only be eaten while they are hot.

The above is the ordinary version of the crystal dumpling method, and the following will tell you about an advanced version of the crystal dumpling. The recipe for mixing noodles is 100 grams of potato starch, 100 grams of corn starch, and 200ml of boiling water. As with other methods, it is better to knead the dough after it is blanched.

Dumplings made with this bread are almost completely transparent after steaming, and there is a glass texture, and you can even directly see what the filling is, so it is also called "glass dumplings", which looks very beautiful and looks very good. The disadvantage is that it can only be steamed, not cooked; And it should be eaten hot, and the taste will be hard after cooling.

Finally, let's talk about the powder, many people don't know what the powder is, in fact, many people have made it by themselves in life. In summer, many people like to eat cold skin, which uses gluten as an ingredient. The method of gluten is to knead a ball of dough, wash it in clean water, and finally the remaining ball is gluten after steaming.

The remaining slurry water in the basin is powdered after drying.

It's not as delicious as dumplings, and using this method to mix noodles is as transparent and translucent as crystal, which is too delicious.

When mixing noodles, you must pay attention to the use of warm water and a little salt, so that the noodles are stronger and very thin.

Prepare 5-7 grams of yeast powder and pour warm water (35 degrees) for pre-fermented mothers.

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Stir with chopsticks until the pellets are completely melted.

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In a basin of 500 grams of flour, slowly pour in the prepared yeast water.

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Use chopsticks to stir the flour into a cotton wool shape.

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When you find that there is dry flour, stir and add a small amount of warm water one at a time.

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Knead the dough into a non-sticky, non-stick basin of smooth dough and you're done.

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Cover with a layer of gauze and leave in a warm place for about an hour.

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When the dough has risen to twice its size and is honeycomb on the inside, it is ready to rise.

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Add an appropriate amount of flour and knead it into a dough, and repeatedly knead the dough to exhaust.

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Ingredients: 200g potato starch, 200ml boiling water, 1 tomato, 2 eggs, green onion, salt. Steps:

Add potato starch to 200ml of freshly boiled boiling water, stir into a dough, knead it into a smooth dough when it is slightly cooled and not hot, and let it cool naturally.

The dough is divided into small pieces, rolled into round slices, wrapped in the right amount of filling, and then wrapped into the shape of dumplings.

Be sure to boil the pot on water and steam, steam on high heat for about 8 minutes, and immediately open the lid after steaming, and you can get out of the pot.

Pour a cup of wheat starch and one-third of a cup of potato flour into a basin, add a small amount of salt, stir with boiling water, pour in a spoonful of cooking oil, and knead into a dough.

Ingredients: 100g clear noodles (wheat starch g corn starch, 60g boiling water, leeks, eggs, shrimp skin, sesame oil, salt. Steps:

Step 1: Mix the dough and cornstarch evenly, then slowly pour in an appropriate amount of boiling water, stir while pouring, stir into a dough without dry powder, let it cool until it is not hot, mix it into a smooth dough, cover it with plastic wrap and wake up.

Step 2: Let's adjust the filling when the noodles are awakened, pick and wash the leeks and chop them, put them in a basin, add an appropriate amount of sesame oil and stir evenly to lock in the water and prevent the leeks from coming out of the water; Then knock the eggs into a bowl and beat them, pour in the egg liquid in the hot pan and stir-fry them, add the scrambled eggs to the leeks after cooling, add an appropriate amount of shrimp skin, and finally put salt and stir evenly in one direction.

Step 3: Roll the awakened dough into long strips, cut it into evenly sized dough, press it flat, then roll it out into a round dough sheet, put in an appropriate amount of filling, wrap it into the shape of a dumpling, and wrap it all in turn.

Step 4: Wrap the crystal dumplings in a pot with boiling water and steam, steam for 8-15 minutes, then turn off the heat and remove from the pot.

Tips: 1. Crystal steamed dumplings and noodles should use clear noodles, that is, wheat starch and corn starch, and then be sure to use boiling water and noodles, so that the crystal steamed dumplings will be crystal clear and have a Q-elastic taste.

2. The dumpling skin of crystal steamed dumplings should be rolled out a little thinner, so that it can be crystal clear, and the taste is not good if the dough is thick.

3. When making dumplings, try not to stick to the water on the edges of the dumpling wrappers. If the edge of the dumpling skin sticks to the water, the dumpling skin is relatively slippery, which is not easy to close and is not easy to pinch the dumpling.

Put the noodles into the basin first, add 10 grams of starch and mix well. Then while stirring the powder, while rushing into the hot water, quickly stir until there is no dry powder, then cover with plastic wrap and simmer for 5 minutes, if there is a lid, you can also cover the lid, but the moisturizing effect of the plastic wrap is better.

Instructions: In order to maintain the temperature of the hot water, it is best to pour hot water from a container such as a thermos. In addition, the noodles look very dry after simmering, and many friends just think that they are too dry when they mix the noodles, and they add water, and they fail to do it.

Remember, don't add any more water, that's the way you need to do it.

Be careful to wait 5 minutes before adding the remaining starch in separate batches and stirring well. Then, add the lard, mix into a dough and knead well.

Cover the dough with a damp cloth or plastic wrap and let it sit for at least 10 minutes.

Roll the dough into long strips, cut it into 15 to 20 grams, flatten it by hand, put a stack of oil-absorbing paper next to it and dip it in oil, hold the handle of the knife in your right hand, wipe the knife surface of the thin slice knife with oil paper, press the flattened powder with the knife surface, hold the knife surface with your left hand, gently turn the knife handle, press the powder into a round sheet, scoop up the thin powder sheet with a knife, and wrap it while pressing, you can't press all the skin and then wrap it when making dumplings, otherwise the skin will be blown hard by the wind, and it will be easy to break when wrapping the filling.

After wrapping, put it on a greased plate, wait for the steamer to steam, put in the dumplings, put in the dumplings, high to medium heat for five minutes, and cover for three minutes before taking out and eating.

The above method of crystal dumpling wrapper is absolutely correct, which has been tested in practice, and everyone can use it with confidence. The crystal dumplings made according to the above method are as white as snow, thin as paper, translucent, and the filling is faintly visible, which is smooth and fresh to eat, and delicious and attractive.

The reconciled dough should be wrapped in a damp cloth or plastic wrap to avoid water loss, and the rest of the dough should be covered with a damp cloth or plastic wrap. Otherwise, the skin will harden and become granulated.

Roll the cut out of the clear surface into long strips, cut into 15 to 20 grams of grains, flatten by hand, put a stack of oil-absorbing paper next to it and dip it in oil, hold the handle of the knife in the right hand, wipe the knife surface of the thin knife with oil paper, press the flattened powder with the knife surface, hold the knife surface with the left hand, gently turn the knife handle, then press the powder into a round sheet, shovel up the thin powder sheet with a knife, and wrap it while pressing, not like making dumplings when pressing all the skin and then wrapping, after the skin is blown hard by the wind, it is easy to break when wrapping the filling. After wrapping, put it on a saucer with foamed oil, put it in a steamer and steam it over high heat for about 5 minutes until cooked.

Wrap dumplings in crystal dumpling wrappers and don't put too much filling.

Crystal dumplings are made with a mixture of flour and cornstarch.

Crystal dumplings are mixed with flour, that is, wheat flour, and corn starch in a ratio of 2:1 to make a translucent dumpling skin and then wrap dumplings, the transparency of the dumpling skin made in this way is also relatively high, the overall appearance is much better than ordinary dumplings, and the taste is also particularly delicious. In addition, the gluten of dumplings is also particular, if you want to make a more chewy crystal glue, you can add egg white when mixing noodles.

Tips for making crystal dumplings

1. Dumpling skin noodles and crystal dumpling noodles must be hot water, not cold water.

2. Crystal dumplings are suitable for steaming, and must not be boiled or fried, especially when fried, which is easy to stick to the pan and break the skin.

3. The dumpling skin and dumpling filling should be larger than the size of the dumplings, because the steamer made of bamboo, when steaming dumplings, there are generally several, not too many, and the steamed dumplings are delicate and beautiful, and they are very appetizing.

4. Crystal shrimp dumpling powder should not be finished at one time, because take a little crystal shrimp dumpling powder and blanch it with hot water, so that there will be a crystal clear vision, and there will be no crystal clear vision or very poor after one time and completion, and there will be broken skin and exposed filling or sticking together.

Crystal dumplings are made with clear noodles and cornstarch. The preparation of crystal dumplings is as follows:

Ingredients: 200 grams of flour, appropriate amount of corn starch, appropriate amount of boiling water, appropriate amount of spinach juice, appropriate amount of cabbage, 100 grams of eggs.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of sesame oil.

Steps: 1. Wash the cabbage, add a little salt and stomp into pieces.

2. Put the chopped cabbage into the gauze and squeeze out the excess water with both hands.

3. Beat the eggs and fry them in an oil pan until they are crushed.

4. Chop the green onion and ginger.

5. Put the cabbage, eggs, green onion and ginger, five-spice powder, oil, salt, chicken essence and sesame oil into a basin and stir into the filling.

Add 20 grams of corn starch to mix well, pour 120 grams of boiling water, and stir with chopsticks to form a ball.

7. After cooling, knead the dough into a smooth dough by hand.

8. Squeeze 120g of spinach juice out of spinach.

9. The same method uses spinach juice and makes a green dough.

10. Roll out the green dough into long strips and roll it into sheets, wrapping the white dough rolled out into long strips.

11. Pinch the interface tightly and roll it out into long strips.

12. Cut and press into an agent and roll it into a round dough.

13. Put an appropriate amount of cabbage filling in the middle.

14. Wrap it in the shape of cabbage, put it in the cage drawer, and steam it in a pot with boiling water for 10 minutes.

15. a finished product drawing.

Summary. The method of crystal dumpling wrapper: take 150 grams of clear noodles and 50 grams of starch, mix evenly, pour 150ml of boiling water into the mixed flour several times, pay attention to keep stirring and kneading during the period, until all the flour is kneaded into a complete dough.

Tip: The water you add to mix the dough is hot, so find a deep container and stir it with a rolling pin, then mix the dough with your hands. Wrap the dough with plastic wrap to maintain a higher temperature of the dough, take it as you go, and be careful not to make all the dough into small agents at once, otherwise once the dough is cooled, it will be strong and can no longer be made into shrimp dumpling skin.

Take out a little dough and roll it into long strips while hot, and then make small doses of the same size (similar to how to make dumpling wrappers), each with a size of about 10 grams.

The method of crystal dumpling wrapper: take 150 grams of clear noodles and 50 grams of starch, mix evenly, pour 150ml of boiling water into the mixed flour several times, pay attention to keep stirring and kneading during the period, until all the flour is kneaded into a complete dough. Hint:

The water you add to mix the dough is warm, so find a deep container and stir it with a rolling pin, then mix the dough with your hands. Wrap the dough with plastic wrap to maintain a higher temperature of the dough, take it as you go, and be careful not to make all the dough into small agents at once, otherwise once the dough is cooled, it will be strong and can no longer be made into shrimp dumpling skin. Take out a little dough and roll it into long strips while hot, and then make small doses of the same size (similar to how to make dumpling wrappers), each with a size of about 10 grams.

Apply a thin layer of oil to a smooth marble or stainless steel countertop. Then press the small agent on the countertop. 6. Apply a thin layer of oil to the stainless steel kitchen knife.

Hold the handle of the knife with one hand, press the blade with the other, and press the blade against the small agent. Press down firmly on the blade and rotate the kitchen knife to rotate the kitchen knife about 1 turn, and press the small agent into a thin shrimp dumpling wrapper. Hint:

You can also use another method, first use a knife to wipe the small agent in your direction, start from the top end of the long strip and rotate about 180 degrees with the edge of the knife, make the small agent into a semicircle, and then rotate about 180 degrees with the knife edge from the lower end of the semicircle to make a piece of dough. Finally, use a kitchen knife to scoop up the finished shrimp dumpling skin.

The method of making crystal dumplings with potato starch is as follows:

Prepare 100 grams of wheat starch and 180 grams of potato starch, mix the two starches evenly, blanch the noodles with freshly boiled boiling water and stir while pouring.

Stir until there is no dry flour, let the dough cool slightly and start kneading, knead repeatedly for about 15 minutes, knead until there is no gnocchi, the dough is very smooth and delicate, after a long time of kneading the dough will be soft and tough, wrap the dough with plastic wrap for 20 minutes, so that the starch and water are fully integrated, so that the dumpling skin we make will be more transparent.

Prepare the filling. Prepare 200 grams of shrimp, pick out the shrimp line, and then cut the shrimp meat and set aside.

Prepare 200 grams of minced pork, 100 grams of corn kernels, 100 grams of peas, 50 grams of chopped green onions, and 50 grams of diced carrots for later use.

Pour all the ingredients into a large basin in turn, add 2 grams of pepper, 2 grams of salt, 10 grams of light soy sauce, 10 grams of oyster sauce to increase freshness, 5 grams of sesame oil, and stir in one direction until the meat filling absorbs all the juices.