Transparent dumpling wrapper making, transparent dumpling wrapper and noodle recipe

Dumplings are one of the traditional delicacies of our country and have a very long history. In many areas in the north, dumplings are eaten during the New Year's holidays. Traditional dumplings are made with wheat flour and noodles, and they are very white in color when they come out of the pot.

In addition to this type of dumpling, there is also a type of crystal dumpling with a translucent or transparent dumpling wrapper that looks special. So how is this crystal dumpling wrapper made? The following recipe teaches you, you can make it at home, delicious and beautiful.

The method of crystal dumpling wrappers is actually very simple, mainly eating flour and corn starch, and then blanching them with boiling water. The ratio is 100 grams of flour: 30 grams of corn starch, about 130 ml of boiling water.

Put the flour and cornstarch into a basin, then pour in boiling water, quickly beat with chopsticks, and stir until it becomes flocculent. Wait until it has cooled a little, knead the dough with your hands, and let it rise for about half an hour. Smear the dumplings with lard and roll the dumplings in the skin, and after steaming, they are transparent water machine dumplings.

Some people don't know what powder is, but in fact, powder is wheat starch that washes off gluten. Many people will wash gluten, and after washing the gluten, the batter left in the basin will be precipitated, poured out of the water, and after drying, the crushed powder is the powder. The color of the flour is white and delicate, but the dough will be too soft, so it should be matched with cornstarch and then scalded with boiling water.

The wrappers made from this type of noodle are translucent like crystals. Nice and delicious.

The top is the general practice of crystal dumpling wrappers, which are translucent after steaming. There is a kind of Internet celebrity crystal dumplings on the Internet, and the steamed dumpling skin is almost completely transparent, and you can directly see the filling inside. Also known as "glass dumplings", they look very beautiful and look very good, and they were once very popular on the Internet, and many people love to eat them.

This recipe is also told to you, specifically: 100 grams of potato starch, 100 grams of corn starch, blanched with 200 ml of boiling water and noodles. The dumpling wrappers made from this kind of noodles are almost completely transparent.

But there is also a disadvantage, that is, the hardness of the dumpling skin is relatively large, and it should be eaten as soon as possible after steaming, otherwise it will be hard after a little cooling, and the taste is not very good.

How is crystal dumpling wrapper made? The recipe is taught to you, the above is a detailed introduction, you can make it at home, delicious and beautiful! Finally, let's talk about the 2 technical points of making crystal dumpling wrappers.

First, remember the proportions. Flour: corn starch = 10:3. If you use too much flour, it will be too soft, and if you put too much cornstarch, it will become hard. If you don't have cornstarch, you can replace it with potato starch, and the proportion remains the same.

Secondly, be sure to blanch it with boiling water. If you use warm water and noodles, the transparency will be poor after steaming. So be sure to blanch, stirring while pouring water to make sure the powder is done. After steaming in this way, it will look good and delicious.

How is the transparent and shiny dumpling skin made.

Ingredients: flour, potato starch, hot water.

Method: 1. First prepare a clean container.

2. Then take out an appropriate amount of flour and potato starch and put it in a basin and stir well.

3. After that, add an appropriate amount of hot water to the basin and stir it well again.

4. Until they are kneaded into a piece of dough.

5. Then put it aside and wake up for about 30 minutes.

6. Finally, divide the dough into small pieces and roll it into a thin dumpling skin.

Tips for making home-style transparent dumpling wrappers.

To use hot water.

Transparent dumpling skin is not the same as ordinary dumpling skin, its tendon is very small, so when adding water, heat the water, so that it can be made transparent, and secondly, pay attention to pour hot water on one side, generally stirring the dough.

Use starch. When making transparent dumpling skin, you can't just add flour like ordinary dumplings, you need to use flour and starch to mix the noodles together, and the two will be mixed together, and the gluten in the flour will be washed, and then the gluten-free dough will be obtained, and the gluten-free dough will be white and delicate in color, and it will be transparent in front of it.

The reason why the dumpling skin does not fit tightly with the filling.

There are several main reasons for this.

When making dumplings, if you find that the dumpling skin and the dumpling filling do not fit, then the first thing to consider is whether the filling has been frozen, because there is a layer of ice on the surface of the frozen dumpling skin, which is not sticky and cannot fit with the dumpling skin, and the second is that the dumpling skin is too small and the filling is too much, so it can't be wrapped, let alone fitted.

Why are the dumplings made out of the skin hard.

There is no waking up. Dumpling wrappers need to be awakened when making them, if they are not awakened, then the dumpling wrappers made are generally not soft and have no tendons, which leads to the dumpling wrappers being easy to harden, so when making dumpling wrappers, it is necessary to wake up to avoid the dumpling wrappers becoming hard.

Transparent crystal dumpling wrapper.

Preparation of crystal shrimp dumplings:

Spare ingredients: 150 grams of flour, 50 grams of corn starch, 400 grams of shrimp, 100 grams of pork, 1 carrot;

Production process: The first step is to prepare an appropriate amount of fresh shrimp, remove the head and tail, cut it on the back of the shrimp, then use a toothpick to pick out the shrimp line, the shrimp shell also needs to be removed, and then carefully handle the shrimp to control the moisture in it;

In the second step, take half of the processed shrimp and cut it into large pieces, chop the rest into fine pieces, prepare a piece of pork at the same time, also chop it into meat filling, put it in a container together, 1 small piece of ginger, cut it into minced pieces and put it in the container, and then add cooking wine to it;

The third step, add salt, light soy sauce, sugar and a little white pepper, pour in 2 tablespoons of cooking oil, stir well, and beat a few more times, the filling is ready, put flour and cornstarch in the basin, mix it well, and then flush in boiling water;

The fourth step, until there is no dry powder, knead into a dough, relax for a while, and then roll it into dumpling wrappers one by one, then put an appropriate amount of filling in it, knead it into shape, and do all according to this method, at the same time, peel the carrots and cut them into thin slices;

The fifth step is to put the finished shrimp dumplings on the carrot slices, add water to the pot, after the water is boiled, put the finished shrimp dumplings through the water, steam them over high heat for 7 minutes, and the shrimp dumplings will be steamed and then enjoyed.

Summary: Shrimp dumplings can be said to be a very traditional kind of famous point, shrimp, pork filling, flour and corn starch with the skin, and the skin of shrimp dumplings is translucent, is because of the addition of flour, flour is wheat starch, it is a very important way to make snacks, can make the food translucent, especially good-looking, of course, the taste is also very delicious, want to make shrimp dumplings delicious, flour is very easy to match, master the method, out of the pot dumplings are crystal clear, It's delicious and good-looking, whether it's a food you usually eat, or a banquet dish is a good choice, it's very face-saving, and it is very recommended that you can learn to do it.

Cooking Tips:

1. It is best to peel the shrimp into shrimp, the taste will be more tender and fragrant, the shrimp needs to be left and cut into large pieces, and when making dumplings, it is best to have one or two pieces of shrimp in a dumpling, and the taste and appearance are particularly good;

2. The seasoning in the filling can be matched according to personal preference, and the edible oil added to it is to lock the moisture of the meat filling and make it tender and delicious, so this is not less, and the filling needs to be stirred to the strength;

3. To make dumpling skin, you not only need flour, but also corn starch, flour and corn starch according to the ratio of 3:1, pay attention to the water must be boiling water, so that the dumpling skin is crystal clear and has a good taste.

Method 1--- is made with clear noodles. It is refined wheat flour, commonly known as Cheng noodles, which is generally hot water and noodles, and the skin of the pastry is transparent. The crystal shrimp dumplings that are often eaten in the morning tea are made of clear noodles and then steamed.

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.

1. The production of dumpling wrappers In addition to the dough with a certain degree of ductility, the wrappers of crystal dumplings are required to have good transparency after cooking, and at the same time, the cost is required to be acceptable. 1. Formula Ingredients: 1 part of potato starch, 2 parts of wheat starch 2. Operation steps (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, and then mix the dough evenly, the ratio of water to flour is 3:

Then use the ordinary method to make crystal dumpling wrappers. Second, the preparation of the filling crystal dumpling filling can be sweet or salty, and the preparation requires 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) Modulation:

Chop the beef filling and fatty meat filling together, mix in all the seasonings and mix thoroughly, then add chopped green onion and minced ginger, and mix well in the same direction to form the filling. 2. Egg and spinach dumplings (green and yellow in color) (1) Ingredients: 6 eggs, 300 grams of spinach, 150 grams of meat filling.

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) Modulation:

Add seasonings to the egg mixture, stir-fry the salted egg flowers, wash the spinach, scald it with boiling water with a little salt to soften, take it out and squeeze out the water after showering, mix it with the egg flower and the meat filling after chopping, and add the seasoning; 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.

The recipe for transparent dumpling wrappers, the recipe for transparent dumpling wrappers is to add half of the dough and the other half to add starch, so that the bread that comes out of the living bread will be transparent.

Transparent dumpling skin, add half a catty of lotus root flour, and then add half a catty of flour, the dumpling skin made in this way is transparent, and sooner or later it will be very delicious.

The transparent dumpling skin can be added to the sago, and the dough will be transparent together.

Ingredients: 150g of flour, 300g of boiling water, 50g of corn starch Accessories: appropriate amount of shrimp filling.

1. Mix the flour and corn starch.

2. Pour in 100 degrees of boiling water to blanch the noodles.

3. Stir the dough and water well, add an appropriate amount of olive oil and knead the dough. After the dough is kneaded, set it aside, cover it, and let it go for a while.

4. Roll the awakened Chi Liang Rising Noodles into long strips.

5. Cut into small pieces one by one.

6. Roll out the skin into a circle.

7. Add an appropriate amount of shrimp filling on the dumpling skin.

8. Wrap up. <>

9. Wrap it and place it on a plate lined with carrot slices.

10. Put it in the steamer slag, and steam for 8 minutes after the water boils.

11. a finished product.

Summary. Dear, I'm glad to answer for you, the practice of home-style transparent dumpling skin, transparent dumpling skin needs potato starch and wheat flour, in fact, his main ingredient is potato starch, put potato starch and flour in a basin according to the ratio of 1 2 and stir it evenly; Then pour in an appropriate amount of boiling water, water and flour according to 3:, while stirring and pouring, then knead the dough by hand, let it rise for 20 minutes, you can make a crystal clear dumpling skin.

Dear, I'm glad to answer for you Qi oak blind, home-style transparent dumpling skin practice, transparent dumpling skin needs potato starch and small as noisy wheat flour, in fact, his main ingredient is potato starch, put potato starch and flour in a basin according to the ratio of 1 2 and stir it evenly; Then pour in an appropriate amount of boiling water, water and flour according to 3:, stir while pouring, then knead the dough by hand, and let it rise for 20 minutes, you can make a crystal clear dumpling skin.

Dear, how to make boiled dumpling wrappers transparent?

Dear, the steps are sent to you.

When the water in the pot is boiling, add cold water in small quantities and many times to reduce the water temperature in the pot and keep the water temperature between 70 and 80 degrees. Cold water is generally added about three times, and you can see that the skin of the eggplant will become more transparent.

The transparent dough made from potato starch, flour, and water is as follows:

The ingredients prepared in advance are: 150 grams of flour, 50 grams of potato starch, 100 grams of potato starch, 1 leek, 2 eggs, Sichuan pepper, and a little shrimp skin.

1. Prepare the raw materials first.

2. Mix the prepared flour and potato starch with water and mix well with chopsticks.

3. Knead a piece of dough by hand and let it sit for 120 minutes.

4. Use a knife to cut the leeks, bell peppers, and carrots into potatoes and put them together with the shrimp skin.

5. Then pour in cooking oil, sesame oil, oil consumption and salt, and mix well.

6. After waking up, the dough is divided into small dosage forms and rolled into thin slices, as shown in the figure below.

7. Then put the filling into the dumplings and steam for 8 minutes.

8. Take out the time and make the dumplings transparent.