The correct way to make crystal dumpling wrappers

Ingredients:

100 grams of clear noodles, 30 grams of corn starch, 10 grams of lard, heat above 80 degrees Appropriate amount of water.

Explanation: Chengmian is also called Chengfen. In fact, it is a kind of gluten-free flour made from wheat flour. It goes without saying about cornstarch, everyone should know what it is. To successfully make crystal dumpling wrappers, these two raw materials must be chosen correctly. In addition, the ratio of noodles to cornstarch is also critical, and the amount of cornstarch can be slightly less.

Step one:

Put the noodles into a basin, add 10 grams of starch and mix evenly. Then add hot water while stirring the powder, stir quickly until there is no dry powder, cover with plastic wrap and simmer for 5 minutes. You can also cover it with a lid, but plastic wrap has a better moisturizing effect.

Note: In order to ensure the temperature of hot water, it is best to use a container such as a thermos bottle to pour hot water. In addition, the stewed noodles look very dry. Many friends feel that they are too dry when kneading the noodles, so they add water and fail. Remember, be sure not to add more water, this is the way to go.

Step 2:

After 5 minutes, add the remaining starch in portions and mix evenly. Then, add lard, mix into dough, and knead evenly.

Step 3:

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

Step 4:

Shape the dough into a long strip, cut it into 15 to 20g pieces, flatten it with your hands, put a stack of oil-absorbent paper next to it and dip it in some oil. , hold the handle of the knife in your right hand, wipe the blade surface of the thin knife with oil paper, press the flattened powder particles with the knife surface, hold the knife surface with your left hand, gently turn the handle of the knife, and press the powder particles into a circle. To make thin slices, use a knife to scoop up the thin powder slices and wrap them while pressing. You cannot press all the skins before wrapping them like when making dumplings, otherwise the skins will be hardened by the wind and will easily break when filling.

Step 5:

Put the dumplings on a greased plate after wrapping. After the steamer is steaming, add the dumplings and cook over medium-high heat for five minutes. Cover and simmer for three minutes. Can be taken out and eaten.

The above method of making crystal dumpling wrappers is absolutely correct. It has been tested in practice and you can use it with confidence. The skin of the crystal dumplings made according to the above method is as white as snow, as thin as paper, and translucent, and the filling is vaguely visible. It tastes smooth, fresh, and delicious.

Operation essentials:

The mixed dough should be wrapped in a damp cloth or plastic wrap to prevent moisture loss. Cut as much as needed during use, and the remaining dough should still be wrapped in a damp cloth or plastic wrap. Cover. Otherwise the skin will become hard and grainy.

Shape the cut noodles into long strips, cut them into 15 to 20g pieces, flatten them with your hands, place a stack of oil-absorbent paper next to them and dip them in oil, take the handle of the knife in your right hand, and cut it into pieces. Wipe the surface of the flaking knife with oil paper, press the flattened powder particles with the knife surface, hold the knife surface with your left hand, gently turn the handle of the knife, press the powder particles into round thin slices, and scoop them up with the knife Thin powder sheets should be pressed and wrapped at the same time. You cannot press the entire skin before wrapping it like when making dumplings. After the skin is hardened by the wind, it will easily break when filling. After wrapping, place on the oily plate, place in a steamer and steam over high heat for about 5 minutes until cooked.

Don’t put too much filling in crystal dumpling wrappers.