π About This Recipe
A cornerstone of the traditional Cantonese Yum Cha experience, these Crystal Dumplings feature a mesmerizing, jewel-like translucent wrapper that reveals a vibrant filling of succulent shrimp and fresh garlic chives. The delicate, chewy skin is achieved through a precise blend of wheat and tapioca starches, creating a texture that is both elegant and satisfying. Perfect for a sophisticated morning brunch, these bites offer a harmonious balance of seafood sweetness and aromatic greens.
π₯ Ingredients
The Crystal Dough
- 1 cup Wheat Starch (not wheat flour; look for 'ζΎη²' (ChΓ©ng fΔn))
- 1/2 cup Tapioca Starch (provides the elasticity and translucency)
- 1 cup Boiling Water (must be rolling boil to gelatinize the starch)
- 2 teaspoons Lard or Vegetable Oil (adds shine and prevents sticking)
- 1/4 teaspoon Salt
The Savory Filling
- 250 grams Raw Shrimp (peeled, deveined, and patted very dry)
- 1/2 cup Garlic Chives (finely chopped)
- 1/4 cup Bamboo Shoots (finely minced for crunch)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Light Soy Sauce
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 tablespoon Cornstarch (to bind the filling juices)
Dipping Sauce
- 2 tablespoons Black Vinegar (Chinkiang vinegar)
- 1 tablespoon Chili Oil (with flakes)
- 1 teaspoon Ginger (finely julienned)
π¨βπ³ Instructions
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1
Prepare the filling: Take half of the shrimp and mince into a paste; coarsely chop the remaining half into pea-sized chunks for texture. Combine in a bowl.
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2
Add the chopped garlic chives, minced bamboo shoots, sesame oil, soy sauce, white pepper, sugar, and cornstarch to the shrimp. Stir vigorously in one direction for 2 minutes until the mixture becomes 'bouncy' and sticky. Chill in the fridge for 20 minutes.
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3
In a large heat-proof bowl, whisk together the wheat starch, tapioca starch, and salt.
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4
Pour the boiling water into the starch mixture in a steady stream, stirring constantly with chopsticks or a spatula until a shaggy, translucent dough forms.
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5
Cover the bowl with a lid or damp towel and let it rest for 5 minutes to allow the starches to fully hydrate.
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6
Add the oil or lard to the dough. Knead on a clean surface for 3-5 minutes until the dough is perfectly smooth, white, and elastic. It should feel like soft play-dough.
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7
Roll the dough into a long log and cut into 20-24 equal pieces. Keep them covered with a damp cloth at all times to prevent drying.
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8
Flatten a piece of dough with your palm. Use a lightly oiled rolling pin (or the flat side of a Chinese cleaver) to flatten it into a 3-inch circle. The edges should be slightly thinner than the center.
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9
Place a teaspoon of chilled filling in the center of the wrapper. Fold the wrapper over and pleat the edges to seal, or simply press into a half-moon shape, ensuring no air is trapped inside.
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10
Prepare a steamer by lining it with perforated parchment paper or lightly oiled cabbage leaves.
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11
Arrange dumplings in the steamer, leaving at least 1 inch of space between them as they will expand slightly.
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12
Steam over high heat for 6-8 minutes. The wrappers will transform from opaque white to beautifully translucent when finished.
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13
Remove from heat and let sit for 2 minutes to allow the skin to set and become chewy. Serve immediately with the dipping sauce.
π‘ Chef's Tips
The water MUST be at a rolling boil; if it is merely hot, the starch won't gelatinize and the dough will crumble. Work fast and keep the dough covered; crystal dough dries out and cracks significantly faster than flour-based dough. Do not overstuff the dumplings, as the delicate starch skin can easily tear during the pleating or steaming process. If the dough is too sticky, add a dusting of wheat starch; if too brittle, knead in a few drops of hot water. Use a bench scraper or the flat side of a knife to lift the flattened wrappers if they stick to your work surface.
π½οΈ Serving Suggestions
Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the shrimp. Serve alongside a plate of blanched Gai Lan (Chinese broccoli) with oyster sauce for a complete brunch. Offer a side of crispy chili crunch for those who prefer extra heat. Include these as part of a larger Dim Sum spread featuring Siu Mai and Rice Noodle Rolls. Present on a dark ceramic plate to make the translucent white skins pop visually.