Fresh Bamboo Shoots and Crystal Dumplings
Overview
Crystal dumplings made of spring bamboo shoots are called bamboo shoots dumplings by Guangdong Hakka people. They are a traditional snack of the Hakka people. The filling is made of spring bamboo shoots and meat fillings, and the outer shell is mixed with tapioca flour and wheat starch (cheng powder) and blanched in boiling water. The appearance and taste are similar to the famous shrimp dumplings in Guangdong. It is only suitable for making in spring when the bamboo shoots are mature. The skin is thin and translucent, and the filling is vaguely visible. It tastes elastic and extremely delicious. When steaming, place a carrot slice under the dumplings to prevent them from sticking to the pan. Eat them together with the carrot slices to reduce the greasiness.
Tags
Ingredients
Steps
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Prepare 1 bamboo shoot, wash and chop;
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grams of meat filling, add an egg white and mix well clockwise, add chopped onion and ginger, pepper, soy sauce, cooking wine, a small amount of salt, 2 tablespoons each of peanut oil and sesame oil, mix well, marinate for half an hour, add chopped bamboo shoots, mix well;
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Take 80 grams each of wheat starch and tapioca flour;
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Put it into a large bowl and mix, slowly add an appropriate amount of boiling water, and knead into a smooth dough. Add 5g of corn oil or lard and let it rest for 20 minutes;
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Roll it into a long strip, divide it into 8 equal parts, put it in a basin and cover it with plastic wrap, taking one piece at a time to prevent it from drying out;
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Take one and roll it into a wrapper, add an appropriate amount of stuffing, pinch it tightly like a dumpling, and place it on the carrot slices;
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Make all the dumplings in sequence, and make 20 dumplings with 160g of flour;
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After the water boils, steam it in a pot for 8 minutes. I tried one and it tasted delicious!
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The finished product is crystal clear!
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The finished product, the indentation is looming!
