"Crystal steamed dumplings" without adding a little flour
Overview
In the morning, my mother cooked potatoes and the rice was already on the table. Suddenly, I had an idea. There were pork dumpling fillings and potatoes that my mother had mixed in the kitchen. Couldn't I make crystal steamed dumplings now? So we started working. By the way, my mother-in-law has a really good personality. Halfway through the meal, she put down the bowl and started messing around with me. She didn’t know if I could succeed, so she reached out to help me, but my own mother was not so patient with me. What's more, my mother has been dead for four years. My mother-in-law treated me like this, which makes me feel sour and warm. Maybe there will be stumbling blocks and trivial family conflicts in the future, but I may never forget her meticulous care of me during this time.
Tags
Ingredients
Steps
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Wash the potatoes and boil them in water for 40 minutes.
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Use this time to mix the filling. Chop the meat into pieces, add salt, soy sauce, oil, peppercorns, chopped green onion, minced ginger, appropriate amount of water and salad oil, mix well, and mix it exactly the same as the dumpling filling.
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Use a spoon to press the potatoes into mashed potatoes without any particles. If there are any particles, they will become small holes when rolled into dumpling wrappers. I am a ready-made negative example.
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Please be sure to crush it finely without leaving any particles.
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Two potatoes, put a bowl and a half of potato starch, (note that no flour is added during the whole process). Pour boiling water on the potato starch and it will immediately turn into a transparent paste. Mix it well with a spoon because it will be hot to your hands.
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After cooling slightly, knead the mashed potatoes and starch into a dough with your hands
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Seize the time and roll the dough into a long strip, roll it into a dough that is larger than the dumpling dough, and roll it into a dumpling wrapper that is thicker than the dumpling wrapper
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I took the time to wrap the dumplings, make the dough, roll out the dough, and it took seven or eight minutes to make the dumplings, because it is difficult to roll and wrap the noodles when they are cold. There is no need to pinch the dumplings, because the dough is crispy and sticky, and time is tight, just pinch them straight.
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Put half a pot of water in the pot, wet the basket cloth, arrange the dumplings, cover them, open the pot, boil the water, then change the heat to medium, and steam for twenty minutes.
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Okay, done.
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My mother and I both like chewy food, so we rolled the skin a little thicker so that it is chewy yet soft in the mouth, without any hassle, and paired with the fragrant meat filling, it makes people want to eat it again.
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If it is for babies, you can roll the skin a little thinner and put some shredded carrots or celery in the stuffing. The golden or emerald green shreds will show through the thin skin. It is crystal clear, colorful and very appetizing. Parents can try it.
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Here’s another one, I really like this QQ feeling.
