There are many ways to make crystal dumpling skins, but many of my friends have reported that the skins are either very sticky or easily crumbled. In order to help all of you to make crystal dumpling skin successfully, the correct way to make crystal dumpling skin is introduced as follows for your friends as a reference.

Ingredients: 100g of clarified dough, 30g of cornstarch, 10g of lard, and hot water over 80 degrees.

Description: clarified noodles, also known as clarified flour, is actually a kind of gluten-free flour, which is made from wheat flour. There is no need to talk about corn starch, everyone should know what it is. To successfully make crystal dumpling skin, these two ingredients must be chosen correctly. In addition, the ratio of clarified flour and corn starch is also critical, and the amount of raw flour can be slightly less.

Step 1: Put the clarified flour into the pasta bowl first, add 10 grams of cornstarch and mix well. Then while stirring the powder, while rushing into the hot water, quickly stir until there is no dry powder and then cover with plastic wrap and simmer for 5 minutes, you can also cover the lid if you have one, but the plastic wrap is better for moisturizing.

Note: To keep the hot water hot, it's best to use a thermos or other container to pour the hot water. In addition, after stewing the noodles look dry, there are many friends in the mixing of the noodles just feel too dry, and then added water, the result is to make a failure. Remember, don't add more water, it's the right way to do it.

Step 2: After 5 minutes, add the rest of the starch in small portions and mix well. Then, add the lard and form a dough, kneading well.

Step 3: Cover the combined dough with a damp cloth or plastic wrap and let it rest for more than 10 minutes.

Step 4: Roll the dough into long strips, cut into 15 to 20 grams of grain, flatten it with your hands, put a stack of oil-absorbing paper next to it and dip it in some oil, take the handle of the knife in your right hand, wipe the knife surface of the thin slice knife with greaseproof paper, flatten the grain of the flour with the knife surface and press it down, press down on the surface of the knife with your left hand, and then gently rotate the handle of the knife to turn it, so that it will be pressed into a garden slice of the grain of the flour, and then spatula it with a knife to spade it up. Thin slices of flour, the edge of the pressure side package, can not be like a dumpling when all the skin pressure and then wrapped, otherwise the skin by the wind blowing hard, easy to rupture the package filling.

Step 5: Put the wrapped dumplings on an oiled plate, wait for the steamer to steam up, put the dumplings in, and cook for five minutes on medium-high heat, then cook for three minutes.

The above crystal dumpling skin practice is absolutely correct, which is proven, you can rest assured to use. According to the above practice to make the crystal dumpling skin white as snow, thin as paper, translucent, the filling can be seen, eat up smooth and fresh, delicious and attractive.

Operating points:

I, and good dough with a wet cloth or plastic wrap wrapped up, so as not to lose moisture, with as much as needed to cut how much, the rest of the dough is still covered with a wet cloth or plastic wrap. Otherwise the skin will become hard and grainy.

Two, will cut out the clarified noodles rolled into long strips, cut into 15 to 20 grams of grain, flattened by hand, next to a stack of absorbent paper dipped in a little oil, right hand knife handle, will be thin slices of the knife surface with oil paper wipe, will be flattened grain of flour with the knife surface pressure, the left hand hold down the surface of the knife, gently will be turned to the handle of the knife, will be the grain of flour pressed into the garden slices, with the hand of the knife to shovel up the thin slices of flour, the side of the pressure side of the package, can not be like the package of dumplings to put the The skin will be hardened by the wind, and then it will be easily broken when wrapping the filling. After wrapping, put it on a plate with oil and steam it in a steamer basket over high heat for about 5 minutes to cook.

Three, you can't put too much filling in the crystal dumpling skin.