Making the skin method: put the powder and corn starch into a basin, add salt and mix well, pour boiling water and mix, mix into a ball and pour it into the case, the case and hands smeared with a small amount of lard, kneaded evenly until there are no white particles, into a moist dough, into a 15 grams of the size of the dosage, the case and chopper smeared with a small amount of cooking oil, will be flattened dosage rotated, into a dumpling skin. You can also use a rolling pin to roll out the dough. Add potato starch or corn starch to plain gluten-free flour, usually in the ratio of 1:2, then add boiling water, mix well with chopsticks, half-cook the flour, and then knead it into a smooth dough after it cools a little. When the dough cools a little, roll out the skin while it is still hot, wrap the dumplings, and steam them in a pot over high heat for a few minutes.

Dumplings are a traditional Chinese food, and they are always served at festivals. There are many kinds of dumpling fillings, the common cabbage meat, three fresh meat, chives and eggs and so on. Dumpling skins have also become very colorful, including green, red, purple, etc. Crystal dumplings are one of the most popular types of dumplings in China. Crystal dumplings are one of the more special types of dumplings, where the filling can be seen through the dumpling skin. How to make crystal dumpling skin? Mix the two kinds of powder together, use freshly boiled water to mix in, use chopsticks to stir a few times at first (because the boiling water is hot), and then use your hands to knead into a ball. (You can't do it with lukewarm water, it's the same principle of glutinous rice dumplings, use hot water to knead the powder into a ball).

Put boiling water (130 ml) into a pot containing 2 portions of wheat starch (150 grams) and cornstarch (50 grams) and mix well, stirring to form a ball. (Be sure to boil water, and according to the proportion of water, do not add or subtract yourself, it is very important) will be a knife greased and divided into several dough (each about 20 grams) and then roll the dough, wrapped into the refrigerated ingredients. After wrapping the dumplings, place them in the refrigerator for 10 minutes to make the shrimp dumplings more flavorful without sticking to your teeth. Then steam the dumplings under water for about 7 to 8 minutes after the water has rolled and they are ready when they are transparent.