Crystal Dumpling (pork and water chestnut filling) make 36 dumplings
Ingredients:
For the filling:
minced Boston butt pork 300g
salt 1/2 teaspoon
MSG 1/2 teaspoon
white pepper powder to taste
water-chestnuts net weight 150g
For the dumpling wrapper:
potato starch 250g
hot water (90℃) 200g
Salad oil to prevent sticky
Method:
1) Mix the pork with salt, monosodium glutamate and the white pepper powder. Stir till sticky.
2) Chop the water-chestnuts. Add into the pork mixture. Be easier to work on after freezing. This is the filling.
3) In a bowl, add potato starch and the hot water. Stir immediately.
4) Cover the bowl and wait for the temperature you can handle, and then knead. The dough should be sticky; it is OK to recycle the scraps on your hand back to the dough.
5) Lightly oil the dough surface. Twist it into roll pin-like dough.
6) Divide the roll pin- like dough into pieces, 12g per piece. You may not complete this process at once; cover the remained dough to prevent from drying while preparing the dumplings.
7) Place one piece of dough onto the oiled plastic film. Press with knife or roll pin, and make it into a diameter of 8cm flat circle. This is the dumpling wrapper.
8) Place 12g filling on the dumpling wrapper.
9) Fold the dumpling wrapper in half over the filling, and seal the edge.
10) Wrap the packet with plastic film. Twist like packaging candy. We now have the dumpling.
11) Transfer the dumpling onto an oiled plate. Repeat the process.
12) When water in the steamer is boiling, steam the dumplings on medium flame for 5 minutes.
13) It is OK for the dumplings become tough after cooling down or freezing.
Note:
When the water is not hot enough, the dumpling wrapper would be too soft to fold, rend when folding. Under this situation, add some dry potato starch and keep kneading. On the contrary, when the water is too hot, the dumpling wrapper would be tough and hard to seal. Then it is OK to mix with some cold water.
Of course, it spoils the formula of dumpling wrapper, but note that the dumpling tends to absorb water when boiling. So boil for longer time while the wrapper gets too tough before serving, and vice versa. This would make sure the texture is what you are looking for.
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Taro Crystal Dumpling about 44 dumplings
Ingredients:
For the filling:
taro net weight 400g
sugar 60g
butter 80g
For the dumpling wrapper:
potato starch 230g
hot water (95℃) 230g
Salad oil to prevent sticky
Methods:
1) Steam the taro on full flame for 20 minutes till done. Smash with sugar and butter before cooling it down.
2) To have silkier texture, whisk with food processor.
4) Freeze those balls till stiff.
5) Methods for the dumpling wrapper are similar to those for another crystal dumpling, except for the more and hotter water and the measuring size for each portion is 10g.
6) Roll the dough out on the oiled plastic film. Here we made the dumpling wrapper. Place a frozen taro filling in the middle of the dumpling wrapper.
7) Bring the sides of the wrapper up over the filling and twist to seal. Steam it the same way with the one for Crystal dumpling.
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