Yanbei Glass Steamed Dumplings

Name: Yanbei Glass Steamed Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 350g potato; 120g Cornstarch; 2 pcs carrot; 1 piece Chives

by Qiaoqiao

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Glass steamed dumplings, also called crystal steamed dumplings, are located in the Yanbei area of Shanxi, including Datong, Youyu, Yingxian, Hunyuan, Shuozhou and other areas north of Yanmenguan. It has a local flavor when banqueting guests during festivals. snack. The specialty snacks of various parts of Shanxi are closely connected with the local crops. The Yanbei area is a high-cold area with a short frost-free period. Potatoes are the most important crops grown by local farmers. The main ingredients of glass steamed dumplings are potatoes and potato starch. The authentic method of glass steamed dumplings: boil the potatoes, peel them, press them into a mash, stir them with the potato starch milled from the potatoes and knead them into dough, divide them into small doses, roll them into dumpling skins, and add fillings. , Steamed in the pot. The steamed dumplings that come out of the basket are crystal clear and full, the rubber bands are tender, the QQ teeth are springy, and they are fragrant and refreshing. They are a kind of delicious local specialties!

Ingredients

350g Potato
120g Cornstarch
2 pcs Carrot
1 piece Chives

Yanbei Glass Steamed Dumplings

1. Wash and peel the carrots, shred and chop them to squeeze out the moisture

2. Wash the leeks, control the moisture, and chop them

3. Pour a proper amount of oil into the pot, sauté chopped green onion and garlic slices when the oil is hot

4. Add the chopped carrots and stir fry a few times, add salt, until a little bit of soy sauce, mix well and turn off the heat.

5. Wait until the radish in the pot is warm and cool, add chopped leeks, and add a spoonful of five-spice powder

6. Just stir evenly

7. Wash the potatoes, peel them, cut into pieces, and steam them in a steamer

8. First use a spoon to make a mashed potato, and then mash the mashed potatoes

9. Sift the mashed potatoes with flour to form a fine, non-grained potato

10. Take 350 grams of mashed potatoes and 120 grams of potato starch (potato starch)

11. Knead the mashed potatoes and potato flour thoroughly, because the potatoes are steamed and dry, you can add some water, if the potatoes are cooked in water, you don’t need to add water.

12. Spread some oil on the panel and roll the potato dough into a cylindrical shape

13. Cut the rolled cylinder into small doses

14. Slightly squeeze the agent with your fingers

15. Then use the palm of your hand to press the flattened small agent into a dumpling skin with a thicker middle and a thinner edge

16. Put the adjusted radish filling on the dumpling skin

17. Use a scraper to lift it up from the bottom of the dough, fold it into a semicircle, and pinch the edges; because the mashed potatoes and starch are not very sticky, it is easy to break when pulled by hand; the starch and mashed potatoes are very sticky after heating it is good

18. After the steamer boils, put the dumplings in the dumplings. There should be some space between the dumplings. Steam for 5 to 6 minutes; after steaming, wait for the steam in the pot to dissipate, gently take it out, and eat while it is hot