Chives Crystal Dumpling

Chives Crystal Dumplings from scratch.....it's been a while since I last made these delectable dim sum item at home. I think it was during the first phase of  MCO that I learned to make them. Today I made them for our tea snack. Tedious but worth the effort. We love eating and homemade ones are just as good if you get the right skin dough recipe. I still need to perfect the pleating. The skin is soft and crystal clear , filling is tasty too . #stayhome and #staysafe. Have mercy for the frontliners 🙏

the dumpling skin is soft

steam for 5 to 6 mins on preboiling steamer

 

Dough for the dumpling skin

Ingredients:

110gm wheat Starch

15gm tapioca flour

1tsp sugar

1/4tsp salt

1tsp oil

185 ml hot boiling water

Mix all dry ingredients together in a mixing bowl. Slowly in the hot water till dough turns translucent. Add in oil . And knead till smooth. Rest dough for 15 mins. Divide dough into 2 portions. Cover one portion to prevent drying. Roll one portion into a long log. Divide into 16 balls, each about 8 to 9 gms. Flatten each ball with rolling pin to a round thin disc. It's ready for filling and pleating.

Once all the dumplings are ready , place them on a greased steaming plate and steam over preboiling steamer for 5 to 6 mins . Medium low heat is required for steaming the dumplings.