Main ingredients

Potato starch : 90

Cod? : 150

Shrimp? : 200

Scallion oil : 15

Clear powder : 90

Rice wine : 2 tablespoons

Salt? : 1

Scallion? : 10

Powder: 1 teaspoon

Boiling water: 180

Ginger? : 5

Accessories

Salt : Moderate

Pepper? : Moderate

Specific Steps

First Step

1. First, let's mix the filling. Shell the prawns, remove the threads and rinse well.

Second Step

2. Cut the prawns in two, and chop a few times with the back of the knife, so that the prawns are a little bit mushy, but not all disconnected state.

Step 3

3. Scrape off the cod meat with a small spoon.

Step 4

4. Chop with the back of a knife and grind the blade a few times until the fish is in a pureed state, removing any fish tendons and spines encountered during the process. Note: This is better than chopping directly with a knife.

Step 5

5. Put the shrimp and fish in a bowl with 2 grams of salt and 1 teaspoon of cornstarch and shake a few times to taste, then add 10 grams of minced green onion, 5 grams of minced ginger, 1 gram of sugar, 0.5 grams of pepper and 1-2 tablespoons of rice wine. Note: You can also beat in the onion and ginger water here, but the finished product comes out a little vaguely green is also very beautiful.

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Step 6

6. If the bowl is too small, replace it with a large plate and stir vigorously, adding a small amount of water to adjust if it's too dry.

Step 7

7. Finally, add some green onion oil, about 10-15 grams.

Step 8

8. This is the seasoned filling is very sticky and moist, and the final cooked result is smooth, tender and bouncy Q.

Step 9

9. Put the seasoned filling into the refrigerator for 20 minutes and set aside. Next, make the crystal crust dough, which is 70% cooked dough. Mix 90g of cornstarch, 2\3 of potato starch (that's 60g) and 1g of salt, then add 180g of boiling water, stirring as you pour.

Step 10

10. Pour the remaining 1/3 of the potato starch (that's 30g) into the bowl and knead it together with the hot noodles to make a soft, non-sticky dough. Note: If the dough is too soft, the texture will be sticky to the teeth; if the dough is too hard, there will be no Q degree. Therefore, it is not necessary to use up the last 1/3 of the potato starch, but you will be able to get it right if you do it a few times.

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Step 11

11. Drizzle some oil (lard would be better), about 15 grams, and knead all the oil into the dough to form a smooth dough, roll it into long strips, and put it into a plastic bag. Note: The dough will dry out easily when exposed to air, so if you have slow hands, keep the dough in the bag throughout the whole operation, take a small piece and make one until you make the whole thing.

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Step 12

12. Grease a long, wood-grained cutting board with a thin layer of oil. Take a small piece of dough, about 10 grams, and roll it out on the board to flatten it out, then run it over the side of a stainless-steel cleaver a couple of times to make it into a round sheet. Note: crystal skin is not rolled with a rolling pin, but crushed with a razor blade, teahouse masters will be placed next to a rag with a little oil, wipe a piece of skin, the knife will be wiped on the rag; in addition, it is best to use a long wood-grain cutting board, rather than other cases.

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Step 13

13. Take a weight of the filling and place it in the skin.

Step 14

14. Fold from one end to the other and only the back. Push the back crust forward with your left index finger and catch it with your right index finger and pinch it together with the front crust.

Step 15

15. Then organize it to become a crescent spider belly, I don't wrap it standard enough and need to practice.

The sixteenth step

16. In turn, do all, the following pad a piece of greaseproof paper, placed in the steamer, leaving a gap between each other.

Seventeenth step

17. Water boiling on the cage, high heat steaming 5 minutes can be uncovered to enjoy.

Cooking Tips

1. The crystal dough is too soft, the texture is sticky; the dough is too hard, no Q degree. Therefore, the last 1\3 of the potato starch is not necessarily all used up, more than a few times to do a natural grasp of the accuracy, I this time is all used up. 2. dough exposed to the air is very easy to dry out, the hands of the slow in the whole process of operation have been letting the dough has been in the bag, take a small piece of a do one, until it is done completely. 3. crystal skin is not rolled out with a rolling pin, but with a razor blade milling; in addition, it is best to use the long wooden cutting boards, not other cases. 4. steamed crystal skin is not rolled out with a rolling pin, but with a blade; also preferably with long wooden cutting boards, not Steaming seafood crystal dumplings must be water on the cage, steam with high heat, time 5 minutes is enough. 5. Crystal dumplings to enjoy while hot, cold skin will be hard. 6. Filling of green onion and ginger can be replaced by green onion and ginger water, but the finished product out of a little vaguely green is also very beautiful. 7. Filling choices are varied, and the traditional morning tea shrimp dumplings are fresh shrimp with diced board oil and Xun.