Method and recipe for crystal dumpling skin, as follows:

Tools/materials: clarified flour (wheat starch), cornstarch, salt, boiling water, lard, basin, plastic wrap, knife, rolling pin, dumpling filling, steamer.

1, the clarified flour and cornstarch added to a pot, then add 2g salt to increase gluten, mix it well and stir well, then dig a few small holes in the flour, so that when pouring boiling water poured a little more evenly.

2, do crystal dumpling skin water must use boiling water, boiling water slowly poured into the flour, while pouring while stirring, stirred into the wadding to cool to not hot hands on the start of the hand kneading, put a bit of lard to make it kneaded evenly, kneaded into a smooth dough covered with plastic wrap to prevent cracking, after half an hour can be used after waking up.

3. Grease a knife and divide the dough into several pieces (about 20 grams each), then roll the dough out and pack it into the trays.

4. After wrapping, place the dumplings in the refrigerator for 10 minutes to make the shrimp dumpling skins more flavorful without sticking to your teeth. Then steam the dumplings in water for about 7 to 8 minutes after the water rolls and they are transparent, then OK (don't take too long or they will break).

Precautions for Crystal Dumpling Skin

1, crystal dumplings after steaming is transparent crystal dumplings, and crystal dumpling skin hardness is relatively large, after steaming, you need to eat as soon as possible, or a little bit of cooler after the hardness of the texture is not good.

2. The ratio of flour to cornstarch is 10:3. If you use too much flour, it will be too soft, and if you put too much cornstarch, it will be hard. If you don't have cornstarch, you can use potato starch instead, just keep the same ratio. The dough made according to this recipe is crystal clear, strong and delicious, and it is very suitable for wrapping buns and dumplings.

3, be sure to mix the powder and cornstarch well before pouring boiling water, as well as the crystal crust must be used to boil water just boiling hot. If you use lukewarm water and noodles, the transparency is very poor after steaming. So make sure to scald it, and mix it while pouring the water to make sure the flour is cooked. This way, it will look good and taste good after steaming.

4, the wadding must be cooled to not hot to start kneading, otherwise it is not good to knead; how much to do how much, the next day's crystal crust can not be used.