Vermicelli Crystal Dumplings

Name: Vermicelli Crystal Dumplings
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 45g wheat starch; 40g corn starch; 20g Cassava flour; 122g boiling water; 5g Corn oil; 20g Rice noodles; 50g carrot; 20g shallot; 1/2 Thick soup treasure

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

I believe that many people have eaten vermicelli. The best vermicelli is made from mung bean, or corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli. Because mung bean contains the most amylose, it is not easy to rot when cooked, and the taste is the most slippery. . The price is also relatively expensive, so when you buy, you must read the ingredient list clearly and whether it is marked with mung beans. The vermicelli has good taste, it can absorb the flavor of various delicious soups, plus the softness and tenderness of the vermicelli itself, it is more refreshing and pleasant. With translucent, Q bombs have tough crystal dumpling skins, so that the fillings inside are faintly visible, red and green, which are lovely. The following portion can make about 10 crystal dumplings.

Ingredients

Vermicelli Crystal Dumplings

1. The vermicelli is soaked in hot water for 20 minutes, and then too cold water.

2. Cut the vermicelli into small pieces, shred the carrot, dice the green onion, and boil the carrot.

3. Add 8 grams of cornstarch to a small amount of water, and adjust evenly glutinous water for later use.

4. Add 130 grams of water to the pot. After heating, add half a lump of thick soup to melt, then add glutinous water to thicken, and simmer until thick.

5. Put the vermicelli, carrots, and green onions in a bowl and mix well.

6. Add 40 grams of the prepared gorgon juice and mix well.

7. Fill the bowl with fresh wheat starch, corn starch and tapioca starch.

8. Pour in boiling water, stir with chopsticks, then knead the dough a few times with your hands, then pour it on the kneading pad and knead it evenly.

9. Add corn oil.

10. Then fully knead it into a smooth dough with no powder particles, cover it with a damp cloth, and wake up for 5 minutes.

11. Rub into long strips and divide into doses of about 23 grams each. Use a rolling pin to press it into a round dough, and put the filling in the middle.

12. Using the method of making dumplings, make crystal dumplings and place them in a steamer with oil.

13. Steam on high heat for 6 minutes.

Tips:
1. Be sure to use boiling water to scald the powder.
2. The hot powder is relatively hot and can be operated with food-grade gloves.
3. The unused dough must be covered with a damp cloth or plastic wrap to prevent air drying.
4. If your hands are sticky when wrapping, you can wash your hands before wrapping.
5. The taste will be worse after refrigeration.
6. There are more fillings, about 15 crystal dumplings.