Making crystal dumplings is also very simple. The materials for the dumpling wrappers are cornstarch and cornstarch, which are boiled in boiling water. The ratio is also very important. The ratio of cornstarch, cornstarch, and boiling water is 100g:30g:130ml.

Pour cornstarch and cornstarch into a basin, then pour boiling water, stir with chopsticks into dough, and let cool.

Then knead the dough with your hands, let it rise for half an hour, then spread it with lard and roll it into a dumpling wrapper, fill it with fillings, and steam it into crystal dumplings. What is Chengfen?

It’s the wheat starch that’s left after the gluten is washed out of the flour.

When making cold skin, you need to wash the gluten. After the gluten is washed out, the batter is left in the basin. After it settles, pour off the upper water, then dry the sediment in the sun, and crush it to become the batter.

Chengfen is white and delicate. It is very soft when kneaded alone. You need to add some corn starch and blanch it in boiling water.

The dumpling skins made with it will become translucent after being steamed, just like crystals, and you will want to eat them just by looking at them. This is how to make ordinary translucent crystal dumplings. There is also a kind of crystal dumplings that are very popular on the Internet. After steaming, they are basically

They are completely transparent and you can see the fillings inside, so they are also called "glass dumplings". They are very beautiful and the method is very simple. Do this: add 100g potato starch to 100g corn starch, and then scald the noodles with 200ml boiling water.

Cook it and then knead it into dough. The dumpling wrappers made from this kind of dough will be almost completely transparent after being steamed.

However, there is a disadvantage of completely transparent crystal dumplings. The skin of the dumplings is hard. You need to eat them quickly after steaming, otherwise they will become hard and difficult to chew when they are cooled.