Chinese Food
Crystal squid dumplings
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Cooking ingredients
Cooking Steps
Step1:Wash the pork, cut it into pieces, chop it into meat puree, add a little water and stir in one direction. Add the flour, salt, soy sauce and pepper and stir well.
Step2:Peel the carrots, dice them and add them to the pork puree.
Step3:Stir diced carrots and pork puree together. Set aside.
Step4:Sift 75g of Chengfen and 50g of raw meal into the basin. Add 200g of boiled water.
Step5:Stir with chopsticks to make a paste.
Step6:Put the batter on the chopping board. Add the rest of the flour. Rub it with your hands.
Step7:Add 5g lard.
Step8:Continue to knead into a smooth dough.
Step9:Roll the dough into strips.
Step10:Use a knife to divide the long strip into small dough of 11g.
Step11:Take a small dough, flatten it by hand, roll it thin with a rolling pin, and roll it into a thin round skin.
Step12:Put the stuffing on the dough. Try to arrange the stuffing into a long shape.
Step13:Glue the two sides of the dough. Do not glue the two ends first. Leave more space for the head side.
Step14:Put the bonding part at the bottom. Hand out the part and tail.
Step15:The tail uses the index finger and thumb to squeeze out the tail part.
Step16:On the side of the pinched piece.
Step17:Squeeze out the other side.
Step18:Cut out squid whiskers with scissors.
Step19:Round the squid with your hands.
Step20:Stick black sesame seeds to make eyes.
Step21:Put in the steamer. Steam for 56 minutes (the time depends on the size of the dumplings).
Cooking tips:1. You have to use boiling water to make batter. But don't add all the raw flour at one time. The crystal skin contains raw flour. When the raw flour is washed with boiling water, it won't produce tough flour. On the contrary, when the raw flour is washed with boiling water, it will produce gluten. So half of the raw flour is left and then put. You can have both. It makes the dough soft, smooth and elastic. 2. Add lard to increase the lubricity of the skin. It is not easy to crack. After steaming, it will be more transparent. If you don't like it, you can not add it. 3. When steaming, use a big fire. If you use a slow fire, it will produce too much viscosity and taste bad. The steaming time cannot be too long. If it is too long, the skin will rot. 4. It's easy to dry. So make sure to cover the dough with plastic wrap. Don't let the moisture escape from the dough. 5. The rolled dumpling skin should be wrapped immediately. It has been kept for a long time. It is easy to crack when wrapping. It's better to roll one by one. 6. It's not as tough as flour, so it's better to be gentle when making it
