How to Make Crystal Dumplings with a Veggie Filling

How to Make Crystal Dumplings with a Veggie Filling

Crystal dumplings are a gorgeous and delicious dim sum treat with translucent, chewy skin and a refreshing vegetable filling. Made with a simple dough of potato starch and wheat starch, these dumplings are surprisingly easy to prepare.

Course Breakfast

Cuisine Chinese

Prep Time 45

Cook Time 12

Servings

Calories 798kcal

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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