Speaking of crystal dumplings, the translucent crust is simply a work of art!However, when many friends try it at home, they always make a mess, either too hard or not transparent enough. Don't worry, today I'm going to share with you the secret of crystal dumpling wrappers, so that you can also make crystal dumplings that are both Q-elastic and translucent at home!
First of all, we have to understand that the key to crystal dumpling wrappers lies in the selection of materials and proportions. In general, crystal dumpling wrappers are mainly made of starch. Common ones are tapioca and potato starch, which make the dumpling wrappers more transparent and elastic. But a single starch is difficult to work with, so we also need to add some wheat flour to increase toughness and make it easier to roll.
The next step is to make noodles. First of all, prepare 100 grams of tapioca starch, 100 grams of potato starch, and 30 grams of wheat flour, this ratio can basically ensure the transparency and elasticity of the skin. Before mixing these powders, the first thing we need to do is to blanch the noodles. Pour about 200ml of boiling water evenly into the mixed powder and stir quickly with chopsticks to form a flocculent. This step is crucial, scalding the dough allows the starch to pre-gelatinize, making the skin more translucent.
Once the dough has cooled slightly, you can start kneading. At this time, you will find that the dough is hot and sticky, and you can get a little water on your hands, so that it is not easy to stick to your hands. During the kneading process, if the dough is too dry, you can add an appropriate amount of water until the dough is smooth and non-sticky. Remember, this process requires patience, about five to ten minutes of kneading to allow the dough to absorb enough water and become smooth.
The next step is to wake up. Cover the dough with a damp cloth and set aside for about 30 minutes. This step makes the dough softer and easier to roll out.
When rolling the skin, remember to sprinkle a thin layer of dry starch so that it does not stick to the table top or rolling pin easily. When rolling, it should be gentle, try to roll it into a uniform circle, and the thickness is about 03 to 05 mm.
Finally, it's time to make dumplings and boil dumplings. After the water boils, gently add the dumplings, simmer them over low heat, and when all the dumplings float up, cook for another two or three minutes. The crystal dumpling skin that comes out in this way is not only translucent, but also chewy.
The most important thing is not to forget to have fun in the production process!Every attempt is an exploration and improvement of culinary skills. Whether it's with your family or by yourself, enjoying the process quietly is a rare relaxation and enjoyment.
And just like that, a crystal dumpling that is both delicious and beautiful is born!Look, doesn't it feel so hard?Next time you have a party at home, or if you want to give yourself a little surprise, you might as well try making crystal dumplings by yourself!The process of cooking is actually a kind of enjoyment of life, and you will find that in the kitchen, every small attempt can bring a full sense of happiness.