No worries, for this dumplings you do not have to pay the high price like for crystals, though it looks as beautiful. 😉
This incredible name refers to its almost transparent dough that reminds you of precious crystals.
The beautiful dumpling has its origin in south China, strictly speaking, in the Canton province of Guangdong. Do you remember what I have told you about the eating habits of the Cantonese in one of my previous posts? 😉 All right, you do not need to share all of their preferences of taste.But, besides some of their extraordinary eating habits, Cantonese also have an excellent reputation for their wide selection of delicious dim sum, including this crystal-dumpling.
Like the English love their afternoon tea, the Cantonese traditionally go to one of those tea houses in the morning to enjoy their morning tea. Thus, the day begins with a satisfied belly and it is the best way to strengthen themselves for the long hard day.
For such a morning tea countless varieties of dim sum and dumplings are offered, savory and sweet ones. Very often they are steamed in those small bamboo baskets. Then you only need a mug of good jasmine or green tea and it is a perfect meal!
One of my favorite dim sum for the “morning tea” is this dumpling with the beautiful transparent dough. The crystal Dumplings are traditionally stuffed with a filling made of shrimp and minced meat. For my version, I decided to go for a lighter and more creamy filling with sweet potatoes. I firstly steamed them on water and then baked them in the oven. Then I added a nutty note to the sweet potatoes. With a little curry powder I gave the filling a spicy bite.
I think my crystal dumplings have become quite beautiful. What do you think?
Further more, they not only look good, they also taste excellent. 🙂
Ingredients (Serves 6 as a starter):
For the dough:
100g wheat starch (Asia shop)
100g potato flour
300g boiling water
5g vegetable oil
For the filling:
500g sweet potato
1 tsp peanut butter
1 tbsp ground almonds
2 tbsp freshly grated parmesan cheese
1 pinch of curry powder
Salt and pepper
- For the filling: steam the sweet potatoes in a steamer on boiling water for about 10 minutes. Let them cool down, peel and bake in a preheated oven (200 degrees) for further 10 minutes. Remove the potatoes from the oven and mash with a fork, add the remaining filling ingredients and mix well. Allow to chill completely in the refrigerator.
- For the dough: boil the water. Mix the wheat starch and half of the potato flour well, pour in the boiling water slowly, stirring constantly. Add the remaining potato flour, keep stirring until you get a solid mass. Finally, add the oil and mix well. Knead the dough briefly on the work surface.
- Divide the dough into small pieces (3-4 cm). Form the pieces between your palms into balls. Roll each ball with a rolling pin into a thin round sheet. Add a teaspoon of filling in the center of each dough sheet and close the dough. Put the dumplings in a lined bamboo basket.
- Steam on boiling water for about 5 minutes.