Crystal Dumplings

Crystal Dumplings

1. The sago is put into a pulverizer to smash. Because the sago is very hard, it is difficult to crush it completely at one time, and it is repeated many times.

2. The crushed sago is sieved, and the fine powder is sifted out for use.

3. Take hot water, be sure to add hot water, add sago noodles little by little, don't add all the water at a time, stir quickly with chopsticks while adding, and finally weigh it and stir without dry flour. It doesn't matter if you stir agglomerates, you need to knead the dough later. The hotter the water, the better the dough, so that the kneaded skin will be elastic.

4. The noodles should be slightly soft, and knead it with your hands while it is hot to form a soft, non-sticky, smooth dough. Cover with insurance film and let it stand for 20 minutes.

5. Take the stuffing and put it in the middle, and wrap it up at the tiger's mouth. In addition, other dough that is temporarily not wrapped is still covered with insurance film to prevent it from drying out and it is not easy to wrap it behind. Add water to the pot and bring it to a boil. Bring to a boil. Add some cold water and bring it to a boil. When the glutinous rice balls are fully floated, remove the lid and cook on medium heat for about 8 minutes. At this time, the glutinous rice balls have not become transparent, then turn off the heat, cover the pot and let it sit in the pot for about 5-8 minutes until it is completely transparent.

Tips:

After wrapping, spheronize. Because the sago dough is more chewy, it doesn't matter if there are some wrinkles if it is wrapped, because the wrinkles will not be visible after it becomes transparent. In short, if it is wrapped and not exposed, it will be as round as possible. If the wrapped glutinous rice balls are not cooked right away, they should be covered with insurance film to prevent them from drying out and cracking, or they can be cooked until they are frozen in the freezer next time without thawing.