How to make crystal dumplings

• 1.100 grams of starch powder, 10 grams of cornstarch, salt, mix well, and the other 20 grams Keep the cornstarch aside.Pour boiling water into the mixed flour and use chopsticks to quickly stir it into a snowflake shape while rinsing.Do not leave any dry flour.Cover and simmer for a few minutes immediately

• 2. Knead the hot noodles evenly while adding in the remaining 20 grams of cornstarch in batches.The noodles may be a little sticky at this time.Add 5 grams of vegetable oil by hand and knead again until the dough gradually turns into a uniform dough

• 3.Place the dough in a container, cover it with a damp cloth, let it rise for 20 minutes, then roll it into a long strip, place it in the container, and cover it with a damp cloth.Remove it when needed to avoid being blown dry.I don’t have a rolling pin at home, so it’s pretty good to use a plastic wrap stick as a rolling pin

• 4.Take a small piece, round it, flatten it, and roll it into a thin crust.We don’t know how to roll the crust, so we found a round cup lid as a mold

• 5.The filling was a failure.I didn’t wait to drain the water before chopping the filling, so there was too much water., the result is that the gorgeous dumplings fall off your pants

• 6. Shrimp The dumpling wrappers should be as thin as possible.The thinner the dumplings, the more crystal clear they will be.They will look almost transparent (this is my first time making it, so I need to improve it).When adding fillings, don’t put too much stuffing, so as not to burst the wrapper or steam it during wrapping.when it bursts

• 7.The next day, add the remaining thin meat stuffing Added fried dried vermicelli and rewrapped some, and the shape turned out better

• 8.Is it crystal clear??