Glass steamed dumplings

Overview

Glass steamed dumplings. It is a special staple food in Northeast China, which is now rare. When I returned to my hometown, there were a few small restaurants that still sold it. I have eaten my mother's dumplings since I was a child. Most of them use vegetarian fillings. The most common ones are egg, leek, and shrimp fillings. Because the outer skin of this steamed dumpling is very easy to cook, if you use meat filling, you have to steam it for a longer time, which will affect the taste of the outer skin. This glass dumpling is different from the crystal dumplings in the south. It is wrapped in pure potato starch. After steaming, the entire dumpling is transparent and shiny, and the indentation is clearly visible. This time I made ordinary vegetable stuffing because I am allergic and cannot eat leeks. In fact, I think the leek and egg version is the most delicious. The transparent and crystal-clear dumplings with yellow and green vegetable fillings are a joy to watch.

Tags

• staple food
• home cooking
• old man
• afternoon tea
• dumplings
• chinese cabbage
• oil
• onions
• oyster sauce
• potato starch
• soaked fungus
• carrot
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Use pure potato starch.

   

2. 2 Pour the starch with boiling water, pour the boiling water little by little, and stir with chopsticks while pouring, until all the dry powder is covered with water. Let the hot starch dry.

   

3. 3 When you feel that the noodles are not hot and are still warm, use your hands to knead them into a ball so that they don't stick to your hands. Knead them a few more times and let them sit for a while to make the filling.

   

4. 4 I used black fungus, carrots, cabbage, onions, all chopped

   

5. 5 Add oyster sauce, cooking oil, salt, pepper and sesame oil to make a filling

   

6. 6 Knead the flour dough and roll it into strips to make dough. Don't be too small, the steamed dumplings can be larger.

   

7. 7 flatten

   

8. 8 Roll it out into a thin wrapper, like a normal dumpling wrapper, not too thick.

   

9. 9 Add filling to close.

   

10. 10 Knead tightly.

    

11. 11 Can make lace.

    

12. 12 Boil water in a steamer, put the prepared steamed dumplings into the steamer, and steam them for about 7 minutes after the pot is boiled.

    

13. 13 The steamed dumplings are transparent and easy to remove from the pan with a flat spatula.