What is the crystal filling and how are the crystal dumplings made

Sugar and diced pork fat are kneaded evenly to form an ice crystal filling. Some are added.

First, the production of dumpling wrappers.

In addition to the dough to have a certain degree of ductility, the skin of crystal dumplings also requires the dough to have good transparency after cooking, and its cost is required to be acceptable.

1. Recipe Ingredients: 1 part of potato starch, 2 parts of wheat starch.

2. Steps.

1) Put 1 part potato starch and 2 parts wheat starch into a pot and mix well;

2) Pour in boiling water, pour while stirring, then mix the dough evenly, the ratio of water to flour is 3:, and then use the ordinary method to make crystal dumpling skin.

Two: the practice of crystal dumplings:

1) Ingredients: 100 grams of green onion, 25 grams of sesame oil, monosodium glutamate. 500 grams of flour, 15o grams of lard, 150 grams of cooked ham.

2) Crystal dumpling making steps:

1 Chop the ham and put it in a utensil, mince the green onion, mix it with sesame oil and monosodium glutamate to form a filling.

2 Pour 250 grams of flour on the cutting board, add 125 grams of lard, mix well, and knead into dry puff pastry.

3 Pour the remaining flour on the cutting board, scoop the pit, add 25 grams of lard, 150 grams of warm water, and form a dough with water and oil.

4。Wrap the dry puff pastry into the water and oil dough, press it flattened slightly, roll out the rectangular dough sheet, roll it into a cylinder from top to bottom, cut out 3 dough agents per 50 grams, and set aside.

5 Press the dough into a round skin with a slightly thicker middle and a thinner edge. After that, put the stuffing in the left hand and the right hand, knead it into dumplings, and then knead the edges into a twisted rope shape.

6 When the oil in the pot is boiled to five ripe, put them in the pot one by one, fry them over a simmer, and see that the dumplings float up and are golden brown and cooked.

Commonly known as crystal dumplings or crystal buns.

The crystal dumplings have a crystal clear appearance and the filling is faintly visible. The filling is the same as that of ordinary dumplings, except that the dumpling skin is different.

Second, the preparation of fillings.

The filling of crystal dumplings can be sweet or salty, and the preparation requires a reasonable color matching, bright and good taste. It is suitable to choose darker red, yellow, green and other raw materials as the main filling. According to this principle, it can be deployed at will.

1. Beef dumplings (light red color).

1) Main filling: 375 grams of ground beef, 75 grams of fatty meat, 8 green onions, 1 teaspoon of minced ginger.

2) Seasoning: 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, appropriate amount of salt, appropriate amount of black pepper, half a cup of green onion and ginger water, 4 tablespoons of sesame oil.

3) Preparation: Chop the beef filling and the fatty meat filling together, mix in all the seasonings and mix thoroughly, then add the chopped green onion and minced ginger, and mix well in the same direction to make the filling.

2. Egg spinach dumplings (green and yellow in color).

1) Ingredients: 6 eggs, 300 grams of spinach, 150 grams of minced meat.

2) Seasoning: 1/2 tablespoon salt, 1 tablespoon wet starch (the scrambled eggs are softer when added to the egg mixture); 1 tablespoon salt, pepper to taste, 4 tablespoons sesame oil.

3) Preparation: Add seasonings to the egg liquid, stir-fry the salted egg flowers, wash the spinach, blanch it with boiling water with a little salt to soften, take it out and squeeze out the water after showering, mix it with egg flowers and meat filling after chopping, and add seasonings; Mix well in the same direction to make the filling.

After wrapping the filling with crystal dumpling skin, it can be made by boiling it according to the conventional method.

One dragon fruit can make beautiful and delicious crystal dumplings.

"Crystal Dumplings" can see prawns.

Crystal dumpling steps.

1.Chopped minced meat.

2.Put the minced meat in a bowl, knock in an egg, stir well with chopsticks in one direction, and beat until strong.

3.Add salt, five-spice powder, light soy sauce, pepper powder, minced ginger and minced shallots to the minced meat, stir well with chopsticks in one direction, and whip until strong.

Place the prepared minced carrots in a bowl.

Stir well with chopsticks in one direction.

4.Rub the pumpkin into fine filaments with a rubber, squeeze out the water, put it in a bowl, add 1 teaspoon of salt and mix well, let it stand for 3 minutes, squeeze the water again for later use (the water must be squeezed dry, otherwise there will be a lot of water when wrapping, and the foreskin is easy to break), put it in a container and add shrimp skin, peanut oil, chicken essence, salt and mix well for later use.

5.Mix the flour and starch and mix well, add boiling water (must be very boiling water), stir while adding, 6Knead a few with your hands, and when you see that there is no dry noodles, you can cover the lid and let it stand for about 5 minutes;

7.Take one portion of dough and roll it into long strips.

8.Cut into dough pieces of the same size.

9.Take a dough and roll it out with a rolling pin.

10.Wrap in an appropriate amount of stuffing and seal well.

11.Wrap all the dumplings in turn, put them in a pot of boiling water, cover the pot, and steam for about 15 minutes until the dumplings are cooked.

12.Steamed pumpkin dumplings.

13.Steamed carrot dumplings.

Crystal dumplings are super delicious.

Ingredients: 250 grams of fine white flour, 50 grams of flour fertilizer, 125 grams of lard. 250 grams of sugar, 4 grams of alkaline water, 125 grams of warm water.

Method (1) Make the filling. Tear off the oil skin, sprinkle with 120 grams of sugar, and cut into small cubes (marinate for 3 days in summer and 7 days in winter).

2) Foreskin making. Pour the flour into the basin, add flour fertilizer (i.e. yeast) and mix with warm water (water is added in 3 times according to the %), knead into a dough, knead until the noodles, hands, and basin are smooth on three sides, and cover with a cloth to prevent water from being dispersed and dry and hard. After about 3 hours, I will pull a piece by hand and see some small holes inside.

Put the good noodles on the cutting board, press a nest in the middle, pour alkaline water into the nest, and then penetrate and knead the noodles until there are no yellow spots. Then knead the dough into long strips and knead it into 12 packets weighing about 35 grams by hand and set aside.

3) Wrap the filling. Add some white sugar to each bun, wrap it and steam it in the basket drawer, take it out and put it in a pot.

Personally, I like shrimp crystal dumplings the most, they are beautiful and super delicious, hehe.

Here's how I did it.

Mix 1 part potato starch and 2 parts wheat starch evenly.

Use boiling water and noodles, but the noodles that come out are not malleable, the noodles are scattered, and it is not easy to wrap, do you have to add other things?

And I see what other people say about washing their faces.

I don't understand, I hope you can help. Thank you!

Crystal dumplings are so crystal clear and super delicious.

Crystal dumplings are so crystal clear and super delicious.