Raw materials: 100g of clarified dough, 30g of cornstarch, 10g of lard, and hot water over 80 degrees.
Description: The clarified noodles are also called clarified flour, in fact, it is a kind of gluten-free flour, which is made of wheat flour. There is no need to talk about corn starch, everyone should know what it is. To successfully make crystal dumpling skins, these two ingredients must be chosen correctly. In addition, the ratio of clarified flour to cornstarch is critical, and the amount of raw flour can be slightly less.
Step 1: Put the semolina noodles into a pasta pot and add 10 grams of cornstarch and mix well. Then while stirring the powder, rinse in hot water, stir quickly until there is no dry powder and then cover with plastic wrap and simmer for 5 minutes, or cover if you have a lid, 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 and knead well.
Step 3: Cover the finished 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 with your hands, put a stack of absorbent paper dipped in a little oil, right hand knife handle, will be thinly sliced knife blade with oil paper wipe, will be flattened grain of flour with the knife surface pressure, left hand hold down the knife surface, gently turn the knife handle, will be pressed into a garden of thin slices of flour, by hand, with a knife to scoop up thin slices of flour, the side of the pressure side of the package, can not be like the package of dumplings to the The whole skin is pressed and then wrapped, otherwise the skin will be hardened by the wind and easily ruptured when wrapping the filling.
Step 5: After wrapping the dumplings, place them on an oiled plate, wait for the steamer to steam up, add the dumplings, and cook them over medium-high heat for five minutes, then cover them with a lid for three minutes before removing them from the steamer for consumption.
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 inner filling can be seen, eat up smooth and fresh, delicious and attractive.
Operating points:
One, and the good dough with a wet cloth or plastic wrap wrapped up to avoid moisture loss, with as much as needed to cut as much as possible, 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.