How to make steamed dumpling wrappers soft and shiny

In life, many people like to eat dumplings very much, because dumplings with thin skin and large fillings are really delicious, and making dumplings is relatively simple. You can even have a delicious meal without cooking. Dumplings can be made into different flavors according to the choice of fillings. Many people also prefer to eat steamed dumplings, but the skin of steamed dumplings is relatively thick. How can you make the skin of steamed dumplings soft and shiny?

The dumplings are crystal clear in appearance and the fillings are faintly visible. The filling is the same as that of ordinary dumplings, but the dumpling wrapper is a little different.

1. Making dumpling wrappers

The crystal dumpling skin requires not only that the dough has a certain degree of ductility, but also that the dumpling skin has good transparency after steaming and that the cost is acceptable.

1. Formulation

Ingredients: 1 part potato starch, 2 parts wheat starch

2. Operation steps

(1) Put 1 part potato starch and 2 parts wheat starch into a bowl and mix well;

(2) Pour in boiling water, stirring as you pour, then knead the dough evenly. The ratio of water to flour is 3:2.5-2.8. Then use the normal method to make crystal dumpling wrappers.

2. Preparation of fillings

The filling of crystal dumplings can be sweet or salty. When preparing it, the colors must be reasonable and bright, and the taste must be good. It is suitable to choose ingredients with darker colors such as red, yellow, and green as the main fillings. According to this principle, it can be adjusted at will.

1. Beef dumplings (light red)

(1) Main filling: 375 g ground beef, 75 g fat, 8 scallions, 1 tsp minced ginger.

(2) Seasoning: 2 spoons of cooking wine, 2 spoons of soy sauce, some salt, some black pepper, half a cup of scallion and ginger water, and 4 spoons of sesame oil.

(3) Preparation: Chop the beef and fat together, add all the seasonings and mix well. Then add chopped green onion and minced ginger, and mix well in the same direction to make the filling.

2. Egg and spinach dumplings (green and yellow in color)

(1) Main ingredients: 6 eggs, 300 grams of spinach, and 150 grams of minced meat.

(2) Seasoning: ① 1/2 spoon of salt, 1 spoon of wet starch (adding this ingredient to the egg liquid will make the scrambled eggs softer); ② 1 spoon of salt, appropriate amount of pepper, and 4 spoons of sesame oil.

(3) Preparation: ① Add seasoning to the egg liquid and mix well to stir-fry the salted egg flowers. Wash the spinach, blanch it in boiling water with a little salt, take it out, rinse it, squeeze out the water, chop it, mix it with the egg flowers and meat filling, and add seasoning; ② Mix well in the same direction to make the filling.

After wrapping the fillings with the crystal dumpling wrappers, cook them in the usual way to make crystal dumplings.

Other dumplings:

Tip 1: Add 6 egg whites to 1 jin of flour to increase the protein content in the flour. The protein will solidify and shrink quickly after the dumplings are put into the pot. The dumplings will absorb water quickly after being taken out of the pot and will not stick together easily.

Tip 2: The dough should be slightly harder. After mixing, put it in a bowl and cover it tightly. Add sugar for 10-15 minutes. Wait for the gluten protein in the dough to absorb water and expand, and then make dumplings after the gluten is fully formed.

Tip 3: Add enough water when cooking dumplings. After the water boils, add 2% salt and wait for it to dissolve before adding the dumplings. This will increase the toughness of the gluten and the dumplings will not stick to the skin or the bottom. The dumplings will turn white and the soup will be clear and the dumplings will be fragrant.

Tip 4: After the dumplings are cooked, use a strainer to scoop them out, then soak them in warm water and put them on a plate. This way, the dumplings will not stick to each other.

Tip 5: When cooking dumplings, most of the water-soluble nutrients in the dumpling skin and filling are dissolved in the soup, except for a small part that is lost due to heat. Therefore, it is best to drink the soup when eating dumplings.