(1) Put one part of potato starch and two parts of wheat starch into a basin and mix well;

(2) Pour in boiling water, stirring as you go, and then mix the dough well, the ratio of water to flour is 3:2.3-2.8, and then operate it in the ordinary way to make crystal dumpling skin. Preparation materials grass shrimp: 200 grams; corn kernels: according to taste; fat pork: 30 grams; chenggong powder: 140 grams; imported cornstarch: 10 grams; boiling water: 200 ml

Filling practices will be cooked corn kernels chopped, fresh shrimp to remove the shrimp intestines, with a towel or paper towel to absorb the water, and fat pork together with the stranded meat, and they are put into a container with salt and cornstarch, stirring until the pork gelatinization, add a little bit of sugar, sesame oil, pepper. Add a little sugar, sesame oil, pepper and salad oil and mix well.

For the dough, add boiling water to the pot with the cornstarch and cornstarch and mix well. (Be sure to boil water and follow the ratio of water, do not add or subtract by yourself, it is very important) Grease a knife and divide the dough into several dough balls (each about 20 grams) and then roll out the dough and wrap it in the chilled ingredients. After wrapping, place the dumplings in the refrigerator for 10 minutes to make the shrimp dumplings more flavorful without sticking to your teeth. Then steam the dumplings under water for about 7-8 minutes after the water comes to a boil. (Do not take too long, otherwise it will be broken) Ratio of chengmian 7, raw flour (tapioca) 3, boiling water and into, wrapped in the filling and steamed, it becomes transparent crystal shape.

The filling 150 grams of dried scallops, 500 grams of pork, 300 grams of mushrooms, 7 grams of salt, 1 gram of flour, 4 grams of monosodium glutamate, 4 grams of sugar, chicken broth, chicken powder, oyster sauce, a little each.

Moderation

1. Dried scallops marinated in cornstarch for 15 minutes to remove the fishy smell, dried shiitake mushrooms soaked and palletized.

2. Pork broken, add food powder hand grasp until sticky, add scallops and mushrooms, put the above seasoning mix until sticky that is. Recipe: 20g of wolfberry; 350g of clarified flour; 150g of leek; 2 eggs; 2g of monosodium glutamate (MSG); 3g of salt; 35g of vegetable oil

Production

1) add water to clarified flour, knead the dough, roll it into strips, pull it into dosage, and then roll it out into a crust with a rolling pin, and then set it aside.

②Eggs fried, chopped; leeks washed, cut into small sections; berries washed, remove impurities, stalks; the egg, leeks section, salt, monosodium glutamate, veggie oil into a bowl, mixing into a crystal dumpling filling.

③Pinch the filling into the dough, use both hands as regular wrapped into dumplings, put into the steamer.

④Add water to the pot and bring to a boil, put on the steamer and steam for 7 minutes. Crystal dumplings ingredients: 100 grams of green onion, 25 grams of sesame oil, monosodium glutamate. 500 grams of flour, 150 grams of lard, 150 grams of cooked ham.

Crystal dumplings practice:

1. Chopped ham into a vessel, chopped green onions and sesame oil, monosodium glutamate together with the ham into a filling.

2. 250 grams of flour poured on the board, add 125 grams of lard and mix well, kneaded into dry shortening.

3. Pour the remaining flour on the board, pit, add 25 grams of lard, 150 grams of lukewarm water, and into a water-oil dough, a little smooth.

4. dry shortening into the water oil dough, slightly pressed flat, rolled into a rectangular sheet of dough, from top to bottom rolled into a tube, every 50 grams cut out of 3 doses, to be used.

5. Press the dough into a circle that is slightly thicker in the center and thinner at the edges. Place the filling in the left hand and the left hand to form a gyoza, then pinch the edges to form a rope.

6. When the oil in the pot boils to 50 percent, fry the dumplings one by one in the pot over moderate heat, and then see the dumplings float up and turn golden brown. Main ingredients: 600g flour, 200g lard, 200g cooked flour, 50g raisins, 80g melon strips, 50g green plums, 80g Beijing cake, 200g fruit.

Accessories: 250g sugar, 1g flavor.

Practice:

(1)Wash the raisins, cut into cubes, other dried fruits are also cut into cubes, lard cut into cubes, add these ingredients into the cooked flour, sugar, flavoring mix, that is, into the filling.

(2)Add the flour and water to form a dough, molasses for about 1 hour, knead and roll into long strips, divide into small doses weighing about 10 grams each, flatten them out one by one, roll them into round dumpling blanks with thin edges and slightly thicker centers, wrap them in the filling, and pinch them into dumpling blanks.

(3) Place the pot on the fire, pour in water and bring to a boil, dispersing the dumplings into the dumpling blanks, pushing them gently in one direction with a spoon until the dumplings float out of the water, cover the pot with a lid, and let them simmer for 4-5 minutes on a boiling, non-tempering fire, pour in a little cold water, then boil and pour in the cold water, and let the dumplings cook until they are cooked through and ready to serve. Ingredients: egg, chenggong powder;

Accessories: salt, oil, zucchini, starch, sesame oil, green onion, ginger;

I, the practice of the filling

1, zucchini shredded, squeezed dry, put in a bowl, add 1 tsp. salt and mix well, let it rest for 3 minutes, and then squeezed again for spare water (water must be squeezed dry, or else there will be a lot of water out of the package, the package skin is easy to break); put a small spoon of salt and mix well, let it rest for 3 minutes, and then squeezed the water to spare. Salt mix well, let it stand for 3 minutes, squeeze out the water;

2, egg beaten, put into the frying pan, scrambled, add zucchini stuffing;

Two, the skin of the practice

1, 200 grams of chengqi and 20 grams of starch mix well (another 30 grams of starch to put aside the last use);

2, hot noodle: add boiled water (be sure to very boiled water), the side of the addition of side Stir, hand knead a few, see no dry noodles, you can cover the lid and let it rest for about 5 minutes;

3, 5 minutes later, take the hot noodles, add a little oil on the board, gradually add the remaining 30 grams of starch, knead for a few minutes;

4, cut into small portions of a small portion, and begin to make the skin.

5, the tool to make the skin, called fruit (LING), use this to make the skin, it is very convenient.

6, look at the good skin, thin, semi-circular type;

Three, dumplings:

1, began to pack the filling, the filling to add a little sesame oil, green onions, ginger, taste fragrant, mixing standby;

2, pack the filling; two sides of a close, OK!

Cooking Dumplings

Tips: Add the right amount of water to the pot, and when the water comes to a boil, add a tsp of salt, stir a few times with a spoon, and then add the dumplings to cook, so that the dumplings are not easy to cook.

Warm tips:

1, remember to add a little salt after beating the eggs;

2, heavy taste can be dipped in soy sauce to eat.