Recipe adapted from: https://www.youtube.com/watch?v=YHITO_NRqOA
Servings: 24 dumplings
- 200g pork mince
- 1.5 Tbsp soy sauce
- 1.5 Tbsp fried shallots
- 1/2 tsp ground white pepper
- Crystal Dumpling Skin:
- 1 cup (165g) potato starch
- 1/4 cup boiling water
- 3 Tbsps (45ml) cold water + more if needed
- 2 tsp sesame oil
- Bowl of cold water + 2 tsp sesame oil
- Heat a skillet over medium heat and sauté 1/3 of the pork mince in some oil until cooked through.
- Add in the soy sauce and stir until fragrant. Turn off the heat and add in the fried shallots and mix.
- Put all the contents from the skillet in a large bowl and mix in the remaining pork mince and white pepper to the bowl. You should now have a sticky filling mixture. Set aside.
- Now make the dumpling wrappers: in a wide base bowl, add the boiling water to the potato starch and mix until combined/clumped together, then add in cold water 1/3 at a time while using your hands to mix the dough until you get a smooth ball (you might not need all of the cold water, just add enough until you get a smooth dough). Add in 2 tsps of sesame oil and continue mixing it into the dough.
- Roll your dough out into a roll and cut it into 24 equal pieces.
- Using your hands, flatten each small dough ball into a flat pancake roughly 1mm thick and wrap your filling (~1tsp per dumpling) into the dough until sealed. Be careful not to overfill or your skin will break.
- Once you’ve finished wrapping all your dumplings, bring a pot of water to a hard boil and drop all of your dumplings in. When the edges of the wrappers become slightly translucent and the dumplings float to the top, they’re ready!
- Remove them from the hot water and dunk it in a bowl of cold water with sesame oil (this stops the dumplings from cooking further and makes the wrapper translucent and the oil stops them from sticking together). When cooled, drain them.
- Now you can decide how you would like to eat them:
- In a broth: boil chicken stock with some spring onion and fried shallots and add in the dumplings and serve. You can also add in noodles if you like.
- Eaten alone: if the dumplings have cooled, put them in a pot of boiling water to warm them up and then serve with a sauce.
- Freeze them: drain them and put them in a freezer bag with a tsp of oil, mix and freeze. Do NOT freeze them unless they’ve been cooked.
- In a hotpot: dump them directly in your hotpot soup!