Crystal dumplings are one of those things that sound so picturesque and delicious. In fact, dumplings are very common nowadays, and are actually a traditional Han Chinese noodle dish with a long history. Not only can they be steamed, but they can also be boiled. It has the benefit of a savory taste and is often loved for its rich and sweet flavor. What is the recipe for crystal dumpling filling?

Some are light red in color, while others are greenish-yellow, making your mouth water. Crystal dumpling skins are very strong and much tastier than those made with regular flour. The shape is also quite beautiful, revealing the light green color of the bok choy, which is delightful. The flavor of this dumpling is rich and sweet.

The skin of crystal dumplings not only requires the dough to have a certain degree of ductility, but also requires the dumpling skin to have good transparency after steaming, and at the same time requires its cost to be acceptable. Recipe (1) (mostly in the north) main ingredients: 1 part potato starch, 2 parts wheat starch

Recipe (2) (mostly in the south): clarified flour clarified flour clarified flour with corn starch (ratio of 9:1) 1.5 cups, 1 cup of water, lard a tablespoon, a little bit of salt or sugar (shrimp dumplings with salt, sugar for the cake). Preparation of Filling Fancy Crystal Dumpling Crystal dumpling filling can be sweet or salty, the preparation requires a reasonable color combination, bright, and good taste. It is suitable to choose darker colors such as red, yellow and green as the main filling. It can be mixed freely according to this principle.

Beef Stuffing (reddish color)

(1) Main ingredients: 375g of beef stuffing, 75g of fat meat, 8 green onions, 1 teaspoon of minced ginger.

(2) Seasoning: 2 tbsp cooking wine, 2 tbsp soy sauce, salt to taste, black pepper to taste, ? cup green onion and ginger water, 4 tbsp sesame oil.

(3)Preparation:Mince the beef and fat meat together, mix with all the seasonings, then add chopped green onion and ginger, and mix well in the same direction to form the filling.

Egg and Spinach Stuffing (greenish-yellow)

(1)Ingredients: 6 eggs, 300g of spinach, 150g of meat.

(2) seasoning: ① ? tsp salt, 1 tbsp wet starch (this is added to the egg mixture in the scrambled egg is fluffier); ② 1 tsp salt, pepper to taste, 4 tbsp sesame oil.

(3) modulation: ① egg liquid add seasoning beat well scrambled salted egg flower, spinach, washed, with a little salt added to the boiling water, soft, fished out of the cool and squeeze out the water, chopped and mixed with the egg flower and meat, add seasoning; ② mixed in the same direction that is into the filling.

Lamb filling (fresh color)

1. raw materials: net lamb 500 grams of leek 250 grams of ginger 50 grams of minced onion 50 grams of pepper 5 grams of eggs 2 salt 5 grams of pepper 3 grams of cooking wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams.

2. Mutton washed and chopped into fine grains; leek washed and finely chopped; peppercorns with boiling water into pepper water.

3. Minced lamb with minced ginger, minced scallions, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, and then add sesame oil, peanut oil and mix well, and finally add the end of the chives and well into.

Fish stuffing

1. raw materials: large grass carp or fish 1 about 1000 grams of pork fat 100 grams of chives 300 grams of egg whites 2 refined salt 15 grams of pepper 5 grams of cooking wine 25 grams of monosodium glutamate 15 grams of chicken 15 grams of sesame oil 25 grams of refined oil 30 grams

Method:

2.