Potato starch 50g, wheat starch (high gluten) 100g, hot water (above 80 degrees) 160cc,

Methods:

1, put potato starch and wheat starch into a basin and mix them well;

2, pour in the boiling water, stirring as you go, and then make the dough and mix it well, and the ratio of water to flour is 3:2.5 (Don't roll the outer ring more than that a little wrinkled)

After wrapping the filling with the crystal dumpling skin, you can make crystal dumplings by boiling them in the usual way. However, I like to make crystal dumplings directly with Chenggong flour 1:1, so that the ductility is better, and the steamed out texture is also better. There is another kind of rice flour dumplings, in fact, is also a kind of crystal dumplings, the skin is all made of rice flour, the rice flour must be put into the boiling water, slowly heated over a low fire until the rice flour is transparent, and the skin test to use a lot of force to press out, there is no extensibility, and can not be rolled out. So although it is very delicious, but few people do the reason.