High-gluten flour and tapioca flour turn into crystal dumplings.

The appearance of crystal dumplings is crystal clear, and the fillings are vaguely visible. The fillings are the same as ordinary dumplings, but the wrapper is different. 1. Preparation of dumpling wrappers In addition to requiring a certain degree of ductility of the dough, crystal dumpling wrappers also require the dumpling wrappers to have good transparency after cooking, and at the same time, the cost must be acceptable.

Main ingredients of the formula: 1 part of high-gluten flour, 1 part of potato starch, 2 parts of wheat starch, and 2 parts of tapioca flour 2. Operation steps: Put 1 part of potato starch and 2 parts of wheat starch into a basin and mix evenly; pour Add boiling water, stir while pouring, and then mix the dough evenly. The ratio of water to flour is 3:2.5-2.8, and then use ordinary methods to make crystal dumpling wrappers.

Basic information

Use water at 40 to 50 degrees Celsius to mix with the noodles. After the noodles absorb all the water, spread the noodles on a flat surface and let the heat inside escape. Then, the dumplings will not turn black when they come out! And it’s also transparent.

After wrapping the fillings in crystal dumpling wrappers, cook them according to the conventional method to make crystal dumplings. Guangdong pasta generally uses Chengfen, which can make the dough very transparent, such as crystal. Shrimp dumplings are made of this flour and have a transparent skin because the flour is not ordinary flour.