Material of crystal skin: 160g grinding powder, 60g raw powder, 170ML boiling water, 10ML oil and a little salt: 1. Knead the dough into long strips, then cut it into small portions and defend it into a thin round dumpling skin. 2, jiaozi bag into the right amount of stuffing, and then knead into the jiaozi shape you want. This is the most common shrimp dumpling in Guangdong. We also have triangle, crescent and flower shapes, hehe, there are many shapes, please feel free to like them. 4. Boil water on the pot and steam for about 15 minutes. Making of stuffing: (Crystal jiaozi with corn stuffing and Crystal jiaozi with leek stuffing) Filling: pork belly (that is, semi-fat and lean pork) 250g, salt, ginger, onion, oil, soy sauce, chicken powder, pepper powder, water, corn and leek. Appropriate methods: ① Peel and chop pork belly, and then add appropriate amount of salt, oil, soy sauce and chicken essence. Spare. If you want to make corn crystal jiaozi, you'd better cook the corn until it is 70% ripe, and then chop it into corn grains. Spare. (3) If the ginger is chopped and added to the jiaozi, the stuffing will be very bad, so be sure to make ginger juice. The specific method is to chop up ginger and put it in a container that can withstand heavy pressure (such as stainless steel container, don't use ceramics, or the ceramic bowl will be scrapped, hehe ~ ~). First press down with a wooden stick, press the ginger into ginger paste, then add a little water to continue pressing and squeeze out the ginger juice. (4) Onions can still be wrapped in jiaozi, but I still make juice, that is, I chop the onions and press them with ginger. ⑤ After filtering, it is ginger and onion juice, which is about 3/4 bowls of ordinary rice bowls. Pour the ginger and onion juice into the chopped pork belly several times and stir it vigorously clockwise until the chopped pork belly is strong. It should be noted here that ginger and onion juice should be added bit by bit every time, so that ginger and onion juice can be absorbed into the meat. ⑥ Divide the stirred minced meat into two halves, add corn kernels to the other half, and stir well. ⑦ Add half chopped leek and stir well. 8 put aside the mixed stuffing, and it is just the time to pickle the crystal skin. At this time, we began to make crystal skins. The method is to mix the ground flour, raw flour and a little salt, then pour it into a big pot, then pour it into boiling water, stir it quickly with chopsticks into snowflake shape, immediately cover the pot and stew for about 10 minute. At this time, it is hot noodles. Pet-name ruby in Huimian Noodles oil (traditionally lard, I use vegetable oil), knead into a ball, cover with plastic wrap and let stand for 20 minutes. Then, continue to make the crystal skin: Note: 1. Crystal dumplings pay attention to its pure white transparency, smoothness and luster, and you can vaguely see that the sink is better. So when rolling dumpling skin, try to roll it thin, not too thick. And if the skin is too thick, it will not taste good. 2. Everyone's stuffing may be different. The stuffing is actually what you like. You can wrap whatever you like. However, the most traditional crystal jiaozi in Guangdong is shrimp dumplings, with a fresh shrimp inside. You can see the original shrimp through the crystal skin, which is very delicious. So, you can try shrimp dumplings next time. They must be delicious! I like corn stuffing myself, so I put a lot of corn kernels in it. Practice has proved that there is no need to put too many corn kernels. Because the corn kernels are hard and angular, the dumpling skin will be broken if you are not careful when wrapping them, so it is best to wrap the corn kernels in the crumbs inside, so it is easy to wrap them. Remember, the corn kernels should be cooked to seven minutes, otherwise it will be difficult to cook them all in 15 minutes. 4. In the process of filling, it will be better if there is broth. Whether it is broth or water, you can add a little more, so that the minced meat absorbs enough water, and the soup will be squeezed out slowly during steaming, and the soup crystal jiaozi will be ready. 5, when making stuffing, you can also add water chestnut and mushrooms, and the taste will be richer! 6, some people will like to add monosodium glutamate to the stuffing, remember not to add it as much as possible. Just add a little chicken powder, about a spoonful. It is better not to add these things as much as possible. 7. When making ginger and onion juice, it may be better to use a stone mortar that used to grind sesame seeds or use a blender. 8. In jiaozi, steamed dumplings and fried dumplings are common in Guangdong, but less in jiaozi. So we usually use steamed dumplings, and crystal dumplings can only be steamed, so we can see its characteristics-when steaming, the skin needs to turn white slowly, and then it is transparent to keep the skin smooth and lubricated.