Dumplings are a cherished part of our family meals. Every few days, we gather together to make dumplings, enjoying the warmth and joy that comes with the process.
Among the many types of dumplings, there’s one that stands out for its unique charm—crystal dumplings.
What Are Crystal Dumplings?
Crystal dumplings, also known as “crystal skin dumplings”, are a unique and traditional dim sum often served in Cantonese restaurants.
They are known for their almost glass-like, translucent wrapper that is soft, chewy, and slightly elastic, similar to the texture of mochi.
These dumplings are traditionally made with a dough made from wheat starch and potato starch, which, when combined with hot water, results in a silky, smooth dough that’s perfect for steaming.
While shrimp dumplings are one of the most well-known types of crystal dumplings, variations like Chiu Chow fun gor, which have a similar translucent skin, are also incredibly popular.
Boiled Water Dough Method
Making crystal dumplings may seem complex at first glance, but I assure you that the secret to their delicate texture is boiling water.
The process involves mixing two types of starch—potato starch and wheat starch—with hot water, which helps create the perfect texture for the dumpling wrapper.
Once you pour the boiling water into the starches, you’ll want to stir quickly to incorporate the water into the flour, forming a dough.
It will seem a little sticky at first, but don’t worry! Kneading it well will help smooth it out, and you’ll be left with a dough that is soft and elastic, perfect for wrapping your delicious fillings.
Preparing the Zucchini
I strongly recommend using a grater to shred the zucchini into thin strips, using the finest blade.
After salting the zucchini for 10 minutes, squeeze out as much moisture as possible.
Zucchini naturally contains a lot of water, and if you don’t remove it, the filling will become too wet and soft, making it difficult to handle and leading to the dumpling wrappers tearing during assembly.
Why You‘ll Love This Recipe
- Translucent Beauty: These dumplings are visually stunning, with their delicate, glistening skin that showcases the bright, vibrant fillings. They’re a feast for both the eyes and the taste buds.
- Fresh & Flavorful Filling: The combination of zucchini, carrots, and scrambled eggs creates a light, fresh filling that’s balanced and satisfying without being too heavy. It’s a perfect choice for anyone who loves lighter dumplings.
- Easy to Make: Don’t be intimidated by the translucent skin. With a few simple ingredients and a little practice, you’ll master the art of making crystal dumplings in no time.
- Versatile & Customizable: This recipe is just the start! Feel free to experiment with different fillings like shrimp, pork, or mushrooms to suit your taste.
Ingredients
For the Dough:
- 150g potato starch
- 150g wheat starch
- 300g boiling water
- 30g room temperature water
For the Filling:
- 1 zucchini, shredded
- 3 eggs
- 30g grated carrot
- 3/4 tsp salt
- 2 tsp oyster sauce
- 2 tbsp sesame oil
Instructions
Prepare the Filling:
- Wash the zucchini and grate it using a fine grater. Place the shredded zucchini in a bowl, sprinkle with salt, and mix well. Let it sit for 10 minutes to release moisture.
- After 10 minutes, squeeze the zucchini to remove excess water, as too much moisture will make the filling too wet and difficult to work with.
- Peel and grate the carrot. Set aside.
- Crack the eggs into a bowl, add a pinch of salt, and beat the eggs well.
- Heat a pan over low heat and add a little oil. Once the oil is slightly hot, pour in the beaten eggs. Let them sit for a few seconds before gently stirring to form small curds. Continue to cook until the eggs are fully scrambled and golden brown. Remove from heat and set aside.
- In a bowl, combine the squeezed zucchini, grated carrot, and scrambled eggs. Add 1/2 tsp of salt, 2 tsp of oyster sauce, and 2 tbsp of sesame oil. Mix well and set the filling aside.
Prepare the Dough:
- In a large mixing bowl, combine the potato starch and wheat starch. Pour in the boiling water gradually while stirring with chopsticks or a spoon.
- Add the room temperature water and begin At first, the dough may feel a bit rough. Keep kneading it on the work surface, like you’re rubbing clothes, until it becomes smooth and soft. This should take around 5 to 10 minutes.
- Knead the dough into a long log, divide it into small pieces, about 16g each.
- Roll each piece into a small ball and then flatten it into a circle. Try to make the edges thinner than the center, which will help the dumpling skin be more translucent after steaming.
Assemble the Dumplings:
- Place a spoonful of the filling in the center of each dumpling wrapper. Pinch the edges together to seal the dumpling, ensuring that it is tightly closed. You can shape them into half-moon or other shapes as preferred.
Steam the Dumplings:
- Bring water to a boil in a steamer. Lightly oil the steaming rack or line it with parchment paper to prevent the dumplings from sticking.
- Place the dumplings on the steaming rack, making sure they’re not touching to avoid sticking together.
- Steam the dumplings on high heat for about 8 minutes. They will turn translucent and glistening when done.
Frequently Asked Questions
Can I freeze these dumplings?
Yes, crystal dumplings freeze well. After assembling the dumplings, you can place them on a baking sheet and freeze them. Once frozen, transfer them to a zip-lock bag for easy storage. Steam them directly from the freezer when ready to eat.
Can I change the filling?
Absolutely! This recipe calls for zucchini, carrots, and eggs, but you can swap in other vegetables like mushrooms or cabbage, or even meats like shrimp or pork, depending on your preferences.
How to Make Crystal Dumplings with a Veggie Filling
Ingredients
For the Dough:
- 150 g potato starch
- 150 g wheat starch
- 300 g boiling water
- 30 g room temperature water
For the Filling:
- 1 zucchini shredded
- 3 eggs
- 30 g grated carrot
- 3/4 tsp salt
- 2 tsp oyster sauce
- 2 tbsp sesame oil
Instructions
Prepare the Filling:
- Wash the zucchini and grate it using a fine grater. Place the shredded zucchini in a bowl, sprinkle with salt, and mix well. Let it sit for 10 minutes to release moisture.
- After 10 minutes, squeeze the zucchini to remove excess water, as too much moisture will make the filling too wet and difficult to work with.
- Peel and grate the carrot. Set aside.
- Crack the eggs into a bowl, add a pinch of salt, and beat the eggs well.
- Heat a pan over low heat and add a little oil. Once the oil is slightly hot, pour in the beaten eggs. Let them sit for a few seconds before gently stirring to form small curds. Continue to cook until the eggs are fully scrambled and golden brown. Remove from heat and set aside.
- In a bowl, combine the squeezed zucchini, grated carrot, and scrambled eggs. Add 1/2 tsp of salt, 2 tsp of oyster sauce, and 2 tbsp of sesame oil. Mix well and set the filling aside.
Prepare the Dough:
- In a large mixing bowl, combine the potato starch and wheat starch. Pour in the boiling water gradually while stirring with chopsticks or a spoon.
- Add the room temperature water and begin At first, the dough may feel a bit rough. Keep kneading it on the work surface, like you're rubbing clothes, until it becomes smooth and soft. This should take around 5 to 10 minutes.
- Knead the dough into a long log, divide it into small pieces, about 16g each.
- Roll each piece into a small ball and then flatten it into a circle. Try to make the edges thinner than the center, which will help the dumpling skin be more translucent after steaming.
Assemble the Dumplings:
- Place a spoonful of the filling in the center of each dumpling wrapper. Pinch the edges together to seal the dumpling, ensuring that it is tightly closed. You can shape them into half-moon or other shapes as preferred.
Steam the Dumplings:
- Bring water to a boil in a steamer. Lightly oil the steaming rack or line it with parchment paper to prevent the dumplings from sticking.
- Place the dumplings on the steaming rack, making sure they're not touching to avoid sticking together.
- Steam the dumplings on high heat for about 8 minutes. They will turn translucent and glistening when done.
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