Crystal steamed dumplings get their name from its crystal clear dumpling skin. What is the secret to making crystal dumpling skins? The answer is: crystal shrimp dumplings or tapioca starch. It not only makes the dumpling skin as shiny and transparent as crystal, vaguely filling, but also makes the dumpling taste better Q bomb chewy.
Crystal dumplings are a traditional Han Chinese pasta dish. Steamed, salty and fragrant. The taste is rich, sweet and delicious. The crystal dumpling skin is very strong and much better than ordinary flour making. This time I used shrimp dumpling powder, and the transparency of the steamed dumplings was just right. The filling used is leek eggs, leeks have a water content of up to 85%, low calories, and are a superior source of iron, potassium and vitamin A, as well as a general source of vitamin C. It has always been known as the "meat of the dish". Crystal dumplings, skin as white as snow, thin as paper, translucent, inverted looming, eat smooth and sweet, delicious and tempting.
【Leek egg dumplings】
——Required ingredients——
300 grams of leeks, 2 eggs, 100+150 grams of shrimp dumplings.
【Preparation steps】:
1, prepare all the ingredients, wash the leeks, the roots of the leeks have a lot of dirt, so we have to pick the leeks one by one. The ingredients are clean, and we can eat it with a lot of peace of mind. Eggs and shrimp dumplings are also prepared.
2, first of all, let's make the filling, the egg is pounded in a small bowl.
3: Chop the leeks and set aside.
4: Beat the eggs and start frying in the pan, while frying, use the spatula to scoop the eggs into minced pieces.
5: Then put the egg into the leeks, add the right amount of salt and stir well.
6, after the filling is ready, we will add 100 grams of shrimp dumpling powder and 200 grams of hot water to the small pot and stir well.
7: Knead into a smooth dough.
8: Take out and knead the dough into strips, cut into small doughs of even size, and then press the dough with a rolling pin to form a skin.
9: Wrap the filling inside and knead it into the shape of a dumpling. Put it in the steamer and continue steaming for 3 minutes, then out of the pot. Emerald crystal dumplings, leeks are turquoise in color, eggs are tender and yellow, shrimp are smooth and delicious, they are all hidden in the crystal package, faintly appearing, it is really beautiful. This delicate emerald crystal dumpling, in season, is really pleasing to the eye.
【Tips】:
1, crystal dumplings must be steamed freshly, can not be boiled, do not put in the refrigerator after freezing and then steaming, so that the skin is easy to crack.
2, steamed crystal dumplings should be covered with gauze and maintain appropriate intervals, because its steaming process will expand to prevent sticking together.
3, straight leaves, fresh and green is better. There are fewer yellow leaves at the end, the leaf color is light green, the roots do not lose water, and the leeks that can be pinched by hand are fresher; the darker the leaves, the older the leeks.
4. If leeks are matched with pork foods rich in vitamin B1, it is a more nutritious way to eat. However, the sulfide is easy to volatilize when heated, so it is better to cut it before cooking, and when cooking leeks, you need to stir-fry the pot quickly, and if it is slightly heated, it will lose the flavor of the leeks.
5, fresh leeks washed and cut into sections, drained, put into plastic bags, and then put into the refrigerator, its umami taste can be stored for two months.
[Copywriting Editor]: Mehai Food Food Diary