How To make Steamed Translucent Dumplings
6 Dried Chinese black
Mushrooms 6 oz Shrimp, shelled & deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
Chestnuts, preferably fresh 2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
Sherry 1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
Coriander leaves 1 Oil
Wheat Starch Wrappers (see recipe) Light soy sauce, for Dipping Chinese mustard, for Dipping can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters.
How To make Steamed Translucent Dumplings's Videos
Make Flower Crystal Dumplings From Scratch | Kimchi Dumplings 花朵水晶蒸饺 天然色粉
These colorful steamed dumpling are made with natural food powder. Filling is homemade kimchi with minced pork, yummy!!!
用天然色粉做了这个双色的彩色水晶蒸饺。内馅是自己腌的泡菜,加了猪肉绞混合而成。新年期间饮食稍微失控,换个口味吃泡菜蒸饺觉得挺不错的。
Ingredients:
1)Wheat Starch – 75g
2)Potato Starch – 25g
3)Salt – 1/4 tsp
4)Boiling Water – 110g
5)Cooking Oil – 1 tsp
6)Natural Food Color Powder
Filling:
1)Minced Pork – 90g
2)Kimchi – 30g, chopped
3)Egg White – 1/3
Seasoning: salt, chicken bouillon powder, sesame oil and white pepper powder.
More Recipes 更多食谱:
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Wheat Starch 澄面粉:
Potato Starch:
Natural Food Color Powder 天然色粉:
材料:
1)澄面粉 – 75g
2)马铃薯淀粉 – 25g
3)盐 – 1/4 tsp
4)滚水 – 110g
5)食用油 – 1 tsp
6)天然色素
馅料:
1)猪肉馅 – 90g
2)泡菜 – 30g,切碎
3)蛋清 – 1/3个
调味料:盐,鸡精粉,麻油和白胡椒粉
#crystaldumplings #dumplings #水晶蒸饺 #蒸饺
Clear Dumpling Wrapped in Banana Leaf - Banh Bot Loc La | Helen's Recipes
Ingredients
1 stack banana leaves
For the paste (dough):
2 cups tapioca starch
1.5 cups water
1/2 tsp salt
2 tsp vegetable oil
For the fillings:
Caramelized shrimps and pork:
** You can buy a food steamer at
** Another kind of this dumpling without banana leaf:
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Crystal steamed dumplings|purple cabbage peach blossom dumplings水晶蒸餃 紫甘藍桃花蒸餃 無麵粉 簡單易學 真的很好吃 中國美食
#上咗youtube發燒影片流行榜 #lily美食记#lilycuisines#chinese delicious #Vegetarian recipes#Eng Sub#Crystal steamed dumplings#purple cabbage peach blossom dumplings#flourless#easy to learn#really delicious#水晶蒸餃 #紫甘藍桃花蒸餃 #無麵粉 #簡單易學 #真的很好吃 #中國美食
Crystal steamed dumplings|purple cabbage peach blossom dumplings|flourless|easy to learn|really delicious水晶蒸餃 紫甘藍桃花蒸餃 無麵粉 簡單易學 真的很好吃 中國美食
Welcome to come here to accompany lily, love you!????
欢迎大家来到这里陪伴lily,感恩有你!????
How to make Shrimp Dumplings and veg dumpling transparent momo recipe
HELLO GUYS! IN THIS VIDEO I AM GOING TO SHOW YOU HOW TO MAKE TRANSPARENT SHRIMP + CHICKEN MOMO.INGREDIENTS CHECK IT BELOW.
Step 1 dumpling feeling, ingredients⏬
1_SHRIMP
2_CHIKEN
3_CARROTS
4_GREEN ONION & GINGER & GARLIC
5_COOKING WINE & BLACKPPER & SESAMEOIL & SATL
step 2 IS VEG INGREDIENTS
1_ TOFU
2_SHITAKE MUSHROOM
3_GREEN ONION
4_GINGER & GARLIC
5_SESAME OIL(1tsp)
6_CORN FLOUR (1tsp)
7_WHITE EGG
8_WHITE PEPPER
9_ SALT
step 3 dough ingredient ????
10_ POTATO STARCH(1&1/2 cup)
11_ WHEAT STARCH(2cu)
12_ HOT WATER. For more videos subscribe like share with your friends and family. Thank you for watching video.
Regarding the measurement of potato and wheat starch.
---------------------------------------------------------
I haven't measured in earlier video. anyhow you can add equal proportion.( Note: add bit more potato starch if you want more transparent.) another thing is you should add fillings asap once you made the filling cover like chapati otherwise it will become hard. You must keep the dough warm to avoid becoming hard.
How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin
Here is a comprehensive guide on how to make dumpling wrappers!
FULL RECIPE:
DUMPLING RECIPES
Pork & Cabbage Potstickers:
Tofu & Kimchi Dumplings:
Chicken Potstickers:
INGREDIENTS
320g all-purpose flour
175g warm water (between 110ºF to 120ºF)
0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin's attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End
Equipment
Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)
Large rolling pin by J.K. Adams: (affiliate link)
NOTES
I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.
In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.
Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.
If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter
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Steamed Crystal Dumplings Recipe | Sam's Recipe Club
Crystal dumplings got their name from the beautiful translucent look of the dumpling wrappers. They are also called momos and dim sums. These gluten-free crystal dumplings are steamed dumplings with a translucent skin. They are filled with chicken mince and colorful vegetables. The dough for this variety of dumplings becomes translucent once cooked, revealing the beautiful color of the fillings. Crystal dumpling dough is made with corn starch and potato starch. The cooked crystal dumping is a little chewy. I like serving the dumplings with the dumpling sauce. Please follow the complete recipe for best results.
#dumplings #dimsum #momos #crystaldumpling #chickendumpling #japanesefood #chinesefood #asianrecipes #continentalfood #potatostarch #glutenfreedumpling #dietfood #easyrecipe #quickrecipe