This is one dish that is unique in its own way and the reason it is called “Crystal dumpling" is it shows the flavour through its translucent skin. As compared to other dumplings, the wrap over the filing provides a chewy texture made out of potato starch. This is one of the main characteristics that add flavour to the dish and ultimately helps in enhancing the eating experience.
100gms water chestnut
50gm red bell paper
5ml sesame oil
3gms vegetarian aromat (it’s a seasoning)
White pepper powder
20gms starch potato
80gms wheat starch powder
100l boiling water
Mix 10gms of starch, wheat starch and ½ cup water in a small bowl until it’s combined thoroughly.
Bring 1 ½ cups of water to a boil (preferably in a non-stick pan)
Once the water is boiling, remix the potato and wheat starch mixture and slowly pour it into the boiling water. Stir it quickly and well in a spatula or wooden spoon.
Continue to stir and cook the mixture until it solidifies and remove from heat.
Pour 1 cup of wheat starch onto a flat surface and scrape all of the cooked dough from the pan on top. Use a spatula as the dough is still hot and sticky and slowly start working on the dough into the wheat starch.
Knead the dough and flour together until you have a smooth ball and cover with a clean kitchen towel to rest.
Cut all the vegetables into small dices and blanch them.
Heat some sesame oil in the wok and give a good toss to all the cut vegetables and take out all the vegetables from the pan then add the seasonings (salt, vegetable aromat, sugar) and a bit of potato starch powder. Set it aside for cooling before stepping to the next procedure.
Mix the remaining potato starch with water and use double boil method, slowly mix with a rolling pin (kind of whisker made of wood in a cylinder shape)
Fill the stuffing in the dumpling sheets and make any desired dumpling fold of your choice. Steam these dumplings for about 4 minutes and be ready to serve.
Serve with mint and green chilli sauce or brunt chilli dip or fresh tomato dip.
Disclaimer: This article has been provided by Chef Hemant Sharki, Chef De Cuisine, Indore Marriott Hotel. The opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same....