What's the difference between crystal steamed dumplings and ordinary jiaozi in making? How to make crystal steamed dumplings?

Crystal steamed dumplings are a meal in high-end hotels and Hong Kong-style restaurants in South China. The color of dumpling skin is completely transparent, and the stuffing is gorgeous and appetizing. The biggest difference between crystal steamed dumplings and other jiaozi is its transparent dumpling skin. Other jiaozi dumpling wrappers, whether jiaozi or dumplings, are made of whole wheat flour, but the dumpling wrappers of crystal steamed dumplings are made of starch.

Whole wheat flour contains two kinds of protein, which are fused together to produce "water gluten" with good elasticity and plasticity. This kind of "water gluten" is not only stretched long, but also not easy to break. Using "water gluten" wheat flour and adding water to synthesize batter, the rolled dumpling skin is elastic and plastic, and the wrapped jiaozi is not easy to boil and has a strong taste.

After protein is removed from wheat flour, starch remains. There are many kinds of starch: wheat starch, sweet potato starch, potato starch, corn starch and so on. The batter made of starch has no elasticity and plasticity, and it is very easy to break, which is a big problem in making crystal steamed dumplings.

Although starch is insoluble in water, it becomes a transparent colloidal solution with high viscosity after adding boiling water. Like the sweet potato vermicelli we eat every day, it is made of sweet potato starch, which is not only transparent but also very elastic, just like adding glue.

Making crystal steamed dumplings is the state that starch can become a completely transparent colloidal solution after adding boiling water. Knead the starch with boiling water into dough, and then roll it into dumpling skin. The dumpling skin cooked in this way is transparent in color. If it is wrapped with gorgeous stuffing, after steaming, the bright stuffing is very beautiful and appetizing under the packaging of transparent dumpling skin, and the dumpling skin is also delicious.

I know that making crystal steamed dumplings requires starch with boiling water and flour, but not all starch can be used to make crystal steamed dumplings. For example, sweet potato starch is too dark to make crystal steamed dumplings. Not only should we choose starch, but also have the exact secret recipe to make the skin of crystal steamed dumplings completely transparent and smooth. How to make crystal steamed dumplings? As long as you master the following two key points, the steamed dumpling skin is completely transparent and chewy.

Whether jiaozi is wrapped in ordinary whole wheat flour or crystal steamed dumplings made of starch, boiled water and noodles are used to make the steamed dumplings soft and delicious. If a proper amount of animal oil can be added to the dough, the steamed dumpling skin will be bright in color and softer to eat, and will not harden even if it is cooled. This is because vegetable oil has emulsifying effect. When making crystal steamed dumplings and noodles, add 250 grams of boiling water and 5 grams of animal oil to every 500 grams of starch.

Starch is also the "water starch" that we usually use to thicken water starch. The starch used to make crystal steamed dumplings can be made of pure white starch, but because there is no water gluten in the starch, the dumpling skin can not be rolled into shape after the batter is synthesized, and it is easy to break. Therefore, only by using the right starch and the right proportion can crystal steamed dumplings be made.

I often use a method to make crystal steamed dumplings and share them with you. Crystal steamed dumplings will be successful only if the dumpling skins are made. The secret recipe of dumpling skin: 200g of wheat starch and 300g of corn starch are mixed, and 250g of boiled water and 5g of animal oil are poured into the dough. When kneading dough, be sure to immediately pour boiling water into the starch and stir it quickly so that the boiling water can fully iron the starch. If the water temperature is too low, the dumpling skin is easy to crack; If you don't add animal oil, it is very easy to get on the dough, and the dumpling skin is easy to harden after cooling.