How to Make Dimsum Transparent Dumpling Wrapper? （自制水晶饺子皮）

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怎样自制早茶用的水晶饺子皮？

I really love the varieties of dim sum, and the steamed shrimp dumpling is one of my favorite entrees. The transparent wrapper of this dish has always been a mystery to me, and today I had the luck to make the wrapper.

Love dimsum? More traditional Chinese breakfast? Planning a party? For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 120 grams wheat starch (橙粉, available in most Chinese grocery store)
  • 40 grams corn starch 
  • 120 grams boiling water
Preparation Time: 5 minutes

The dough can make about 24 dumplings wrappers.

Prepare the dough

1. Get a medium size mixing bowl, measure 3:1 portion of wheat flour and corn starch. Start with small portions for your experiment, in this recipe, I use digital scale to measure 120 grams wheat flour and 40 grams corn starch.

Note : Do not use all purpose flour for the dough. The wheat flour has 0 protein content, while all purpose flour typically has 10 % protein. Wrapper made from all purpose flour will not give the transparent look after being steam, for example, regular dumplings made from all purpose flour are never transparent.

2. Use chopsticks to mix both flours evenly.
3. Prepare boiling water.
4. Place the bowl on the digital scale, pour in 120 grams boiling water slowly and evenly.
5. Use chopsticks to mix the flour and water evenly, if you feel you candle the hotness of the dough, use hand to mix and knead the dough until it becomes smooth.
6. Keep the dough covered so that it will not become too dry, otherwise the outside of the dough will start cracking.


Make the wrapper

7. Get a cutting board, use fingers to pinch 1 inch size ball from the dough, use rolling pins to make a round shaped flat wrapper.

Tip:
  •  Always keep the dough covered to maintain the moisture and prevent the dough from getting too dry.
  • Sprinkle a little bit canola oil onto the board to help the rolling more smooth.


 

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