I ve eaten transparent steamed dumplings in the Northeast, what are they made of?

Secondly, I think it's a bit difficult to make it exactly the same as the crystal dumplings in the restaurant at home, so it's better to put aside the idea of imitating it and try the home-style method, it's really not worse than it!

1.The filling of crystal dumplings is best made of leek eggs, because the dumpling skin is thin and transparent, so you can easily see the color inside, so it is very beautiful from the outside. Of course, you can also add some carrots!

2.Dumpling skin is the way we usually make dumplings at home, just add some starch, stir slowly with hot water, stir the noodles and then use your hands, and let the noodles wake up for a while after the noodles are reconciled, so that the dough is more chewy!

3.When wrapping, roll out the dumpling skin thinner, and let it cool after it comes out of the pot, and you will find that it is no different from the crystal dumplings in the restaurant!

Transparent dumplings are made of flour, which is wheat starch, which is different from flour, has no stickiness, and has a stronger taste. Specific method: flour and tapioca flour 1:

1 ratio, add an appropriate amount of lard, add lard to sell better, or you can not add it, adding tapioca flour can make the skin more transparent. Mix the cassava and the lard evenly, pour the freshly boiled water into the mixed flour, blanch the flour until it is moderately soft and hard, and you can start making dumplings. The steps are the same as making ordinary dumplings, but you have to wrap them quickly, the live powder will crack when it is cold, so you should wrap it while it is hot.

Transparent dumplings are also called crystal dumplings, and the method is as follows:

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. Formula, main ingredients: 1 part of potato starch, 2 parts of wheat starch.

2. Operation (1) Put 1 part of potato starch and 2 parts of wheat starch into a basin and mix evenly;

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.

The main thing is to add an appropriate amount of starch, stir it with flour, and form a dumpling skin with moderate hardness, roll it into a thin dumpling skin, and the dumplings that come out of this way will be crystal clear after they are cooked.

Transparent steamed dumplings are also made of flour, that is, made of wheat flour, but they are more vigorous, and then they taste more fragrant.

I think the transparent steamed dumplings in the Northeast are made with seafood, and the fresh seafood is chopped into a meat puree, salt, pepper, and soy sauce are added, and then wrapped and steamed in a pot, and the steamed dumplings made are transparent.

600 grams of flour, 50 grams of starch, 3 grams of salt, 420 ml of boiling water.

1. Put the flour and starch together in a basin, add salt and mix well, stir while pouring boiling water (anti-hot hands) and stir well with chopsticks, take it out and knead it with your hands.

2. Cut the dough in method 1 into 2 strips, knead them all into long strips, knead them into small dough of 10 grams each, sprinkle with an appropriate amount of flour, and then gently press the dough into a round flat shape with the palm of your hand.

3. Take a small piece of dough, roll it out to the center point of the dough with a rolling pin, then pull the rolling stick back, and repeat all the small dough into a round and flat shape, and the middle can be slightly raised.

4. Wrap the prepared filling into the flour skin.

Pour boiling water into the potato starch, use your hands to form a ball, let it stand for half an hour, then divide it into small agents and roll it into a skin. Here's how:

The ingredients that need to be prepared in advance include: 200 grams of potato starch, 100 grams of bok choy, 150 grams of carrots, 160 grams of fungus, 3 tablespoons of cooking oil, appropriate amount of salt, 1 onion, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, and 1 tablespoon of sesame oil.

1. The first step is to pour boiling water into the potato starch, then use your hands to form a ball and let it stand for half an hour.

2. Chop the black fungus, carrots, cabbage, onions, all more.

3. Add oyster sauce, cooking oil, salt, pepper and sesame oil to make the filling.

4. Knead the flour dough into strips to make dough.

5. Squash. <>

6. Roll out into a thin crust, like a normal dumpling wrapper, not too thick.

7. Put in the filling to close the mouth.

8. In the pinching.

9. You can pinch out the lace.

10. Boil water in the steamer, put the steamed dumplings into the steamer, and steam for about 7 minutes after the pot is boiled.

11. The steamed dumplings are transparent and crystalline, so they are ready.

1. Put the flour, 30g corn starch and salt into a basin, mix well, and rinse into boiling water.

2. Stir step 1 with chopsticks until there is no dry powder, cover and simmer for 5 minutes.

3. Knead step 2 while it is hot, add the remaining cornstarch in batches and knead well, then add lard, knead into a smooth and uniform dough, cover with a damp cloth, and let rise for 15 minutes.

4. Wash the shrimp and cut it into small pieces, grind the meat and chop it finely.

5. Put step 4 in a pot, beat in the eggs, and stir together.

6. Add all the seasonings in step 5.

7. Stir step 6 well until the meat filling is viscous.

8. Take out the dough from step 3 and knead it well into long strips.

9. Knead step 8 into a small agent, round and flatten.

10. Roll out step 9 into dumpling wrappers.

11. Take a dumpling wrapper from step 10 and put in an appropriate amount of filling.

12. Pinch step 11 into a dumpling shape.

13. Put the crystal dumplings wrapped in step 12 into the cage drawer covered with a cloth and steam them on high heat for 5 minutes in a pot of boiling water.

Tips: 1. The production of flour: Wheat flour and dough, wash it in water, wash it until the volume of the dough is no longer reduced, the remaining dough is gluten, the flour is in the water, let it settle down, wait until the turbidity is separated, and when the figure can be illuminated, slowly pour out the water on the upper layer, and the viscous substance below is dried or dried to be the powder.

2. The ratio of powder to boiling water is 2:1, and boiling water is best to be scalded with 90 boiling water, so that the dough can be full of strength and the dumpling skin is not easy to break.

3. Add an egg to the meat filling to add moisture to the meat and prevent the meat from drying out.

4. When rolling the dumpling skin, the force should be light, and the hand flour used should be consistent with the starch used for the dough, so that the dough will not stick to the board, and the color of the finished dumplings will be consistent.

5. When steaming dumplings, boil the water in the pot and steam them quickly over high heat.

Preparation of transparent dumpling wrappers.

Transparent dumplings are a traditional Han noodle dish. The taste is salty, rich, sweet and delicious. The appearance of dumplings is even more colorful, some are light red, some are green and yellow, which makes people drool when they see it.

Among them, transparent dumpling wrappers are the highlight of making transparent dumpling skins, so let's introduce such a delicacy and how to make crystal clear dumpling wrappers!

In addition to the dough being malleable, the transparent dumpling skin is also required to have good transparency after cooking, and its cost is required to be acceptable.

See what recipe we're going to prepare:

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

Recipe 2: Add a cup of cornstarch (ratio 9:1), 1 cup of water, a tablespoon of lard, a little salt or sugar (salt for shrimp dumplings, sugar for cakes) to the noodles

Procedure. 1) Put one part potato starch and two 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 operate with the ordinary method to make transparent dumpling skin.

Preparation of transparent 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) Transparent 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 puff pastry into the dough, flatten it slightly, roll out the rectangular dough sheets, roll it into a tube from top to bottom, and cut out 3 noodles for every 50 grams.

agent, set aside. 5 Press the dough into a round skin with a slightly thicker middle and a thinner edge. After that, put the skin in the left hand and the filling in the right hand, knead it into dumplings, and then knead the edges.

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.

In fact, in addition to the function of transparent dumpling wrappers to create crystalline, the selection of dumpling fillings is also very knowledgeable. Here's a little reference for you

When we make transparent dumpling wrappers, we must pay attention to the matching of colors to make it look brightly colored. To achieve this effect, we can add some vegetable juice to it. Or when we are making fillings, we can choose some brightly colored vegetables as the main filling, so that our beautiful transparent dumplings can be made.

I believe that its deliciousness will not be forgotten.

Put 1 part of potato starch and 2 parts of wheat starch into a basin and mix evenly, pour in boiling water, pour while stirring, and then mix the dough evenly, the ratio of water to flour is 3:, and then use the ordinary method to operate, you can make crystal dumpling skin.

Dumplings are a traditional specialty food loved by the Han people in China, and dumplings are a kind of stuffed semi-circular or half-moon-shaped, angular pasta. According to legend, it was first invented by Zhang Zhongjing, a Chinese medical saint, and dumplings are also the New Year's food in the north, and there is a habit of eating dumplings on the winter solstice in many places in northern China.

Dumplings are also commonly found in southern China. The historical evolution of dumplings has gone through a long and gradual process, and Zhang Zilie made a good explanation at the end of the Ming Dynasty: "Dumpling ears, that is, Duancheng food, soup prison pills, or powder horns, northerners read the horn as Jiao, because of the dumpling bait, pseudo dumplings." ”

Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, complete range of raw materials and nutrients for the production of dumplings, and the cooking method ensures less loss of nutrients, and conforms to the connotation of Chinese color, flavor and food culture.

Dumplings are a unique folk tradition of the Chinese during the Spring Festival. Dumplings are a kind of folk food with a long history, which means "more old jiaozi", and are very popular among the people. There is a popular saying that "it is not as delicious as dumplings".

During the Chinese New Year, dumplings have become an indispensable delicacy.

Here's how:

Main ingredients: 300 grams of flour.

Ingredients: 30 grams of flour (wheat starch), 90 grams of hot water, 80 grams of cold water.

1. Take 300 grams of flour and 30 grams of flour, mix evenly, add 90 grams of hot water at about 90 degrees, and stir while adding.

2. Continue to add 80 grams of cold water, stir while adding, then knead it into a dough by hand, cover with plastic wrap and let stand for 15 minutes.

3. After standing for 15 minutes, knead into a smooth dough, cover with plastic wrap and let stand for more than half an hour. After half an hour, take out and divide into three equal parts, take one part and knead it round.

4. Roll into long strips, divide into 12 small agents of equal size, and roll them into dumpling skins.

5. Take an appropriate amount of filling, pinch the middle first, and then pinch from one side.

6. Pinch the sides in turn.

7. Pinch the other side as well.

8. After all are wrapped, put it in a pot with cold water, steam it for 10 minutes.

When cooked, it turns transparent.

Tips: 1. After boiling hot water, leave it for about 5 minutes.

When it is 80 or 90 degrees, the noodles are blanched again. 2. Don't add cold water at one time, adjust it according to the softness and hardness of the dough. 3. The longer the resting time, the more chewy the dumpling skin is.

4. Because there is raw meat filling, according to the size of the meat filling, it should be steamed for ten to twelve minutes after steaming. If it is a vegetarian filling, it is enough to steam for seven or eight minutes.

The new method of dumplings, no flour and no wake up, teach you to make transparent crystal steamed dumplings, simple and easy to learn.

Crystal steamed dumplings are home-cooked and easy to learn, just master these two skills, super strong and delicious. If you like it, don't forget to follow and **Oh!

If you want to look good, you can put some seongmi, which is noodles that have been washed out of the gluten in wheat noodles, and you can buy them at a confectionery shop. Blanch with boiling water, put a little salt, wrap the dumplings, and steam them! It can also be made with three powders:

Use coconut milk + glutinous rice flour + flour The ratio is: 1:1 Mix glutinous rice flour and flour into a steamer and steam for 15-20 minutes, and stop for 2-3 minutes when out of the pot.

A little lard Be sure to heat it to about 80 degrees before using it.

The skin should be thin at the edges and thick on both sides, and cook over low heat when cooking.

The steamed dumpling skin made of hot noodles is thin and transparent, and it looks good!

Ingredients: 750 grams of flour, 500 grams of pork, 750 grams of vegetables. Ingredients:

15 grams of sesame oil, 100 grams of soy sauce, 15 grams of refined salt, 4 grams of monosodium glutamate, 15 grams of minced green onion, 5 grams of minced ginger. Method: 1) Put the flour on the cutting board, add 420 grams of boiling water and form a hot dough, let it warm and set aside.

2) Chop the vegetables and pork separately, put the meat puree into the basin, add the minced green onion and ginger, soy sauce, refined salt and monosodium glutamate, mix well, then add sesame oil and vegetable filling (squeeze out the water), mix well to form a filling. 3) Roll the hot dough into strips, knead it into 50 grams of 4 pieces, roll it into a thin skin, wrap it in the vegetable and meat filling, pinch the edges tightly, and form a crescent shape. 4) Wait for steaming in the upper drawer, steam for 15 minutes and cook.

Features: Delicious, soft skin and fragrant filling. Production Key:

Use freshly boiled water and noodles, not warm water, and still less cold water and noodles. Before rubbing, oil your hands slightly so that they don't stick to your hands. The dough should not be scalded too softly, otherwise it will not form when steamed.