The noodles for crystal steamed dumplings should be made with boiling water.

Making crystal steamed dumplings utilizes the phenomenon that starch can turn into a transparent gel when added to hot water. Whether you're making steamed dumplings from regular wheat flour or crystal steamed dumplings from starch, it's important to use boiling water to mix the noodles so that the steamed dumpling skins are soft and tasty. If you add the right amount of lard to the flour, the steamed dumpling skins will be oily in color and taste softer, and won't harden even if they are cooled down, because animal fats and oils have an emulsifying effect.

Crystal steamed dumplings production notes

1, crystal steamed dumplings and noodles should be used to clarify the surface, that is, wheat starch and corn starch, and then be sure to use the boiling water and noodles, so that the crystal steamed dumplings will come out of the crystal crystal clear, taste Q spring.

2, do crystal steamed dumplings dumpling skin should be rolled out a little thinner, so as to crystal clear, and thicker skin taste is not good.

3, when wrapping the dumplings, the edge of the dumpling skin try not to stick to the water. If the edge of the dumpling skin sticks to the water, the dumpling skin will be slippery, and it will not be easy to close the mouth, and it will not be easy to pinch the dumplings tightly.