Crystal dumplings
Overview
The fillings are left over from making dumplings. I always feel too lazy to make the fillings when I want to make crystal dumplings. When the two collided, they lit up immediately. There is enough momentum and the materials are readily available. Just find a recipe for crystal dumpling wrappers and take action. I didn't know how much flour should be used to make the skin for such a small amount of stuffing, so I guessed and got started. Boil water and pour in powder. Do you feel there is a little less water? But it can also be kneaded into a ball. When I pinched the dough to divide the stuffing, I immediately found that there was too much dough and too little stuffing. In order to reduce the remaining dough, I quickly changed my original intention and made a thicker version from the thin crust with the filling. I don’t know whether it’s because the skin is thick or the dough is dry. I pinched the pleats and hurriedly repaired the cracks or cracks that were about to crack. The originally good mood was like a deflated balloon, losing its strength. It was barely formed, and I no longer expected it to be crystal clear. . . .
Tags
Ingredients
Steps
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Ingredients: 90 grams of clear noodles, 27 grams of corn starch, 126 grams of boiling water, 80 grams of dried leek and bean filling
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Mix the noodles and starch,
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Bring the water to a boil, add the powder while stirring,
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Remove from heat and knead into a uniform dough.
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Rub it long
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Divide into equal sized portions.
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Roll it into a round piece and add appropriate amount of filling.
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Wrap it into a curved comb shape,
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Put it into a pot of boiling water and steam over high heat for about 7 minutes.
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Turn off the heat and uncover.
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Remove from pan and plate.
