To make crystal dumplings is very simple, the dumpling skin is made of flour and cornstarch, cooked in boiling water, and the ratio is very important, the ratio of flour, cornstarch and boiling water is 100g:30g:130ml. pour the flour and cornstarch into a bowl, then pour in the boiling water, mix with chopsticks to make a floury dough, and then let it cool down. Then knead the dough by hand and let it rise for half an hour, then roll it into dumpling skin with lard, wrap the filling and steam it to make a crystal dumpling.

What is clarified flour? It is the wheat starch that is left over after the flour is washed off the gluten. You need to wash the gluten to make the cold skin, and after the gluten is washed out, the batter is left in the basin, and after the precipitation, pour off the upper layer of water, and then dry the precipitation, and then crushed is the clarified powder. The flour is white and delicate, and is so soft that it needs to be mixed with some cornstarch and boiled in boiling water to make it soft. The dumpling skin made of it is translucent when steamed, like crystal, and you can't help but want to eat it.

This is the practice of ordinary translucent crystal dumplings, and now there is also a crystal dumplings in the Internet is very hot, after steaming is basically transparent, you can see what the bread inside the filling, so it is also known as the "glass dumplings", very good-looking, very hot, a lot of people scrambled to buy some to taste.

The method is also very simple, so do: 100g potato starch with 100g corn starch, and then 200ml of boiling water will be scalded, and then and noodles, this kind of noodle made of dumpling skin is basically fully transparent after steaming. However, fully transparent crystal dumplings have a disadvantage, the dumpling skin is hard, after steaming, you have to eat it quickly, otherwise it will become harder when it cools down, and it is hard to chew.