Crystal steamed dumplings:
1. Ingredients: cassava starch 120g, corn starch 20g, potato starch 40g, corn oil, boiled water, pork, leek, onion, ginger, soy sauce, pepper, salt, sesame oil, oyster sauce and spiced powder;
2. Soak the pepper in water in advance, wash the leek and soak it in salt water for ten minutes, so that the leek in jiaozi is still green, then dry the water, wash the pork, chop it into minced meat, put it in a pot, wash the onion and ginger, and cut it into powder.
3. Add salt, soy sauce, oyster sauce and spiced powder, adjust the stuffing with pepper water, add several times, stir in one direction, stir until the meat is thick, marinate for ten minutes, cut the dried leek into small pieces, add a little sesame oil, mix well, and then add it to the marinated meat. Stir well and the filling will be ready.
4. Add 20g of corn starch, 20g of cassava starch120g and 40g of potato starch into the basin, then add 2g of salt and appropriate amount of corn oil, stir evenly, mix the dough with boiling water, stir while pouring, stir into a flocculent shape, and knead into a smooth dough.
5. Put the dough directly on the chopping board, knead it into strips, cut it into even small doses with a knife, cover the small doses with plastic wrap to prevent dry skin, and roll it into a round dough with a rolling pin, which is slightly thin, so it is transparent and beautiful.
6. After rolling, wrap it with stuffing, wrap it into your favorite shape, brush a layer of oil on the steaming plate and steam it in boiling water for about 20 minutes. When the dumpling skin becomes transparent, it is cooked, crystal clear, beautiful and delicious.