#trust之美#glass Steamed Dumplings

Name: #trust之美#glass Steamed Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Potato starch; 150g carrot; 100g Chinese cabbage; 160g Soaked fungus; 1 tablespoon sesame oil; Some oil; Some salt; 1 piece onion; 1 tablespoon Oyster sauce; 1 tsp pepper

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Glass steamed dumplings. It is a characteristic staple food of the Northeast, which is rare now. When I returned to my hometown, there were still a few small restaurants for sale. I have eaten it from my mother since I was a child. Most of them use vegetarian stuffing. The most common one is egg leek and shrimp stuffing. Because the skin of this steamed dumpling is very easy to be cooked through, it needs to be steamed longer with meat stuffing, which will affect the skin. Taste. This glass dumpling is different from the southern crystal dumpling. It is wrapped with pure potato starch. After steaming, the whole dumpling is transparent and shiny, and the inset is clearly visible. This time I made ordinary vegetable fillings, because I am allergic to leeks. In fact, I think the leek and egg are the best. The transparent and crystal dumplings are accompanied by yellow, yellow, green and green vegetable fillings. It is all enjoyable to watch. "

#trust之美#glass Steamed Dumplings

1. Use pure potato starch.

2. Use boiling water to scald the starch, pour in boiling water little by little, and stir with chopsticks while pouring until the dry powder is completely watered. The hot starch is hanging.

3. When you feel that the noodles are not hot, they are still warm, just use your hands and make them into a dough, so they won't stick to your hands, rub it a few more times, and let it sit for a while to make the filling.

4. I used black fungus, carrots, cabbage, onions, all minced

5. Add oyster sauce, cooking oil, salt, pepper and sesame oil to make filling

6. The kneaded flour dough is kneaded into sticks to make a flour agent. Don't be too small, the steamed dumplings can be bigger.

7. Flatten

8. Roll out into a thin skin, like normal dumpling skin, not too thick.

9. Put the filling into the mouth.

10. Pinch tight.

11. You can pinch out the lace.

12. Boil the water in the steamer, put the cooked dumplings in the steamer, and steam for about 7 minutes after the pot opens.

13. The steamed dumplings are transparent and crystal clear, and can be easily taken out of the pot with a flat spatula.

Tips:
The starch should be scalded with boiling water. When scalding, use chopsticks to stir constantly to make all the cornstarch reach the boiling water. The amount of water is not weighed. Generally, when the starch is blanched, the water is almost the same, as long as it is not hard and soft. It's ok.
If you feel sticky, you can use some flour to make hand powder.
The type and amount of vegetables can be changed at will for the filling. It is recommended to use leek and egg filling. I am allergic and cannot eat leeks.