Crystal skin dumplings

Crystal skin dumplings

Crystal skin dumplings

Crystal-skinned dumplings are filled with a variety of temptations, ranging from crunchy root-vegetables, to minced meat. The soft and chewy wrappers are almost translucent, often times reminding one of crystals, which is why they were named as such. They are frequently enjoyed withsweet chili sauce.


For crystal skin wrap

  • 60 g wheat starch
  • 60 g potato starch
  • 60 g potato starch

For filling

  • 100 g prawn meat, minced
  • 20 g water chestnut, chopped
  • 5 ml sesame oil
  • 10 ml red palm 0iI
  • 1/2 tsp chicken concentrate
  • 1 tsp sugar
  • 1/4 tsp salt


To make crystal skin wrap

  1. Mix together tang mien flour and potato starch in a large bowl. Pour In the boiling water then knead well to combine until a dough is formed. Cut the dough into 12 equal pieces, then shape to form little balls. Roll out into circular sheet-pieces with a rolling pin, then set aside until required.

To make filling

  1. Mix together all the ingredients in a large bowl, then set aside to marinate for about half an hour.

To assemble

  1. Spoon a little of the filling onto the centre of a dough circle, then seal the sides by pinching the edges shut. Place on top of banana leaves in bamboo baskets, then steam for 5 minutes. Serve warm.
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