To make crystal dumplings crystal clear, the key lies in the choice of flour. We generally know that crystal dumplings are made with starch powder, which is wheat starch.

If you can't buy wheat starch, you have to make it yourself. After making it, you need to add potato starch according to the proportion when kneading the dough. You also need to boil water to knead the dough, and then add a certain amount of lard, which is large oil.

How to make it specifically and what details need to be paid attention to, then read on.

Understand that crystal steamed dumplings originated from ancient coin, formerly known as "Jiao Er". It is said that it was first invented by the medical sage Zhang Zhongjing. It has a history of more than 1,800 years. There is a saying: "In the great cold and the small cold, eat dumplings to celebrate the New Year."

Crystal steamed dumplings are a type of dumpling with beautiful appearance and crystal clear skin. Crystal dumplings are a very common snack in Guangdong morning tea. Crystal dumplings are crystal clear, elastic and tender, full of aroma and have unique crystal ingredients.

How to make steamed dumplings: First, prepare the various ingredients and seasonings for making crystal steamed dumplings, mainly including: Cheng powder, boiling water, shrimp, pork, salt, white pepper, cooking wine, minced ginger, chopped green onion, and sesame oil. 1. First.

Wash the pork and mince it into minced meat. You can choose tenderloin for the pork here. If you like fatter, you can choose pork belly, but remove the pork skin. 2. Remove the shrimp heads, shrimp shells and shrimp threads from the prepared shrimps.

Drain the water and chop into shrimp paste. 3. Mix the meat paste and shrimp paste, add chopped green onion, minced ginger, white pepper, salt, sesame oil and cooking wine, then stir clockwise and set aside.

Put it into a basin of suitable size, pour a small amount of boiling water several times, then add a little lard, and knead into a dough of moderate softness and hardness. Make sure the dough is light on the surface, on the pot, and on the hand, and let it rest for 15-20 minutes while isolating the air.

5. Knead the woke dough for another 3-5 minutes, then follow the steps of making dumplings, pull it into a long dough stick, pull it into evenly sized dough balls, and then roll it into skin to make dumplings. This dough should be slightly larger because

The steamed dumplings will be larger than the boiled dumplings. 6. Pour boiling water into the pot, put the wrapped dumplings in, and steam for 8-10 minutes. The crystal-clear crystal steamed dumplings are ready.

Details to pay attention to when making dumplings 1. It is very important to use starch powder when making crystal steamed dumplings; 2. Take an appropriate amount of starch powder and potato starch and mix them evenly at a ratio of 1:1; 3. Add an appropriate amount of boiling water and stir while pouring the water.

, stir until a slightly transparent floc; 4. Add an appropriate amount of cooking oil (preferably lard), knead evenly into a smooth dough; 5. Cover with plastic wrap and let stand for 10 minutes; 6. When rolling out the dumpling wrappers, try to

Roll it out a little, not too thick. If you can't buy it, you can make it yourself. First, add an appropriate amount of ordinary flour and knead it into a smooth dough, cover it with plastic wrap and let it rest for about 15 minutes. Next, add enough.

Measure the water into the basin, knead the dough with both hands in the water until the starch in the dough is completely washed into the water; the third step, refrigerate the basin for two hours and pour out the upper layer of water, and put the sediment in the basin to dry in the sun.

Just grind it through a fine sieve.