chinese dim sum- crystal dumpling

One of my favorite Chinese Dim Sum is Crystal Dumpling, it is one type of Jiao Zi, but ingredient used to make the wrapper skin is different from the ingredient used in Jiao Zi. The skin is almost transparent( like crystal), therefore it is called Crystal Dumpling (better than called Transparent Dumpling right!) Besides, the skin of Crystal Dumpling is much more chewy than the normal dumpling, ah, because wheat starch is added in!

The toughest part of making this dumpling is to make the transparent skin, maybe not for you, but for me it is. We got to be very careful when making the dough, especially the quantity of flours and water used, should keep to the right percentage, and we got to keep on stirring when pouring in the boil water. If not, the skin will become too loose and not chewy, and we call this a failed project.. so, have to re-make the dough again…(ya, I know how it feel like, i have been through before, it was not funny at all!) But that’s how we learn, right!

chewy crystal skin with delicious filling

Here is the Crystal Dumpling Recipe, hope you can successfully make it with one shot!

Wrapper Ingredient:

Filling Ingredient:

To make the filling:

1. heat up 3 tbsp oil in a pan, add shallots fry till fragrant, then add dried shrimp, minced pork and shredded sweet turnip, stir fry till mix well

2. add in sugar, pepper, sesame oil and salt, stir well, remove from heat, set aside to cool.

To make the wrapper:

1. combine salt with boiling water, combine flours in a large bowl, then pour in the boiling water gently and stirring constantly with chopsticks until form into a dough.

2. Rest the dough by covering it with warm damp cloth, around 8 minutes.

3. Add in cooking oil and shallot oil, knead until it form a smooth dough

4. Divide the dough into 15 pieces

To do the wrapping:

1. place 1 piece of dough on palm, flatten it

2. put 1 tbsp filling in the center of the dough, gather up the edges to seal the filling inside, form a dumpling shape. Repeat

3. steam the dumplings over a medium heat, for around 8 minutes. May served hot or cold, dip with chili source

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