How to make crystal dough

Crystal dumplings are a relatively famous type of dumpling making method. Before making crystal dumplings, you need to make crystal dumpling skins, that is, crystal dough. Because crystal dough is relatively sticky, it is easy to break. There are certain skills in making crystal dough. You need to prepare clarified flour, which is a gluten-free flour made from wheat flour. Let's learn how to make crystal dough.

How to make crystal dough

raw material:

100 grams of wheat flour, 30 grams of corn starch, 10 grams of lard, and an appropriate amount of hot water above 80 degrees.

Note: Chengmian, also known as Chengfen, is actually a kind of gluten-free flour made from wheat flour. There is no need to explain corn starch, everyone should know what it is. To successfully make crystal dumpling wrappers, you must choose the right two ingredients. In addition, the ratio of flour and corn starch is also critical, and the amount of cornstarch can be slightly less.

first step:

Put the flour into a basin first, add 10 grams of starch and mix evenly. Then pour in hot water while stirring the powder. Stir quickly until there is no dry powder, then cover with plastic wrap and simmer for 5 minutes. You can also cover it with a lid if you have one, but plastic wrap has a better moisturizing effect.

Note: In order to ensure the temperature of the hot water, it is best to pour the hot water into a container such as a thermos. In addition, the noodles look very dry after stewing. Many friends feel that the noodles are too dry when kneading them, so they add water, but the result is failure. Remember, don't add any more water, this is the right way to do it.

Step 2:

After 5 minutes, add the remaining starch in portions and stir well. Then, add lard, knead into dough and mix well.

Step 3:

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 10 minutes.

Step 4:

Roll the dough into long strips, cut into 15 to 20 gram particles, flatten them with your hands, put a stack of oil-absorbing paper next to it and dip it in oil, hold the knife handle in your right hand, wipe the blade of the slicing knife with oil paper, press the flattened particles with the blade, hold the blade with your left hand, gently turn the knife handle to press the particles into thin round slices, scoop up the thin slices with the knife, and wrap them while pressing. Do not press the entire skin before wrapping it like dumplings, otherwise the skin will be hardened by the wind and will easily break when wrapping the stuffing.

Step 5:

After wrapping, place it on an oiled plate. When the steamer starts to boil, put in the dumplings and cook over medium-high heat for five minutes. Cover and simmer for three minutes before taking out and eating.

The above method of making crystal dumpling wrappers is absolutely correct. It has been tested in practice and you can use it with confidence. The crystal dumpling skin made by the above method is as white as snow, as thin as paper, and translucent, and the filling is faintly visible. It tastes smooth, fresh, and delicious.

Operation instructions:

1. Wrap the kneaded dough with a damp cloth or plastic wrap to prevent moisture loss. Cut as much as you need and keep the remaining dough covered with a damp cloth or plastic wrap. Otherwise the skin will become hard and grainy.

2. Roll the cut flour into long strips and cut into 15 to 20 gram particles. Flatten them with your hands. Put a stack of oil-absorbing paper next to it and dip it in oil. Hold the knife handle in your right hand and wipe the blade of the slicing knife with oil paper. Press the flattened flour particles with the blade. Hold the blade with your left hand and gently turn the knife handle to press the flour particles into thin round slices. Use the knife to scoop up the thin flour slices and wrap them while pressing. Do not press the entire skin before wrapping it like you do with dumplings. The skin will be hardened by the wind and will easily break when you wrap the stuffing. After wrapping, place it on a plate drizzled with oil and steam it in a steamer over high heat for about 5 minutes until cooked.

3. Don’t put too much stuffing when making dumplings with crystal dumpling skins.