Baode Glass Dumplings

Baode Glass Dumplings

　　Glass Dumplings: Peeled cooked yam is inserted into yam starch flour, kneaded into a smooth dough, then shaped into dumpling wrappers. These are filled with either meat or vegetable stuffing, pinched into dumplings, steamed, and served with vinegar or spicy oil-fried chili peppers. The dumpling wrappers are milky white and semi-transparent, allowing the filling to be faintly seen from the outside—hence the name "glass dumplings." They have a chewy, fragrant, fluffy, and soft texture, making them truly unique.

　　Ingredients

　　350g potatoes, 150g potato starch, carrot and mutton filling (other fillings can also be used)

　　Method

　　1. Boil the potatoes, peel them, and mash them into a paste.

　　2. Add potato starch and knead into a sticky dough—do not add water. The ratio of potatoes to starch is important; the proportion used here works well, but next time try adding slightly more potatoes to see how it turns out.

　　3. Roll the dough into a log, cut into dumpling-sized pieces. The dough is somewhat sticky, so you can sprinkle some potato starch as needed.

　　4. Roll out the wrappers, fill with carrot and mutton stuffing, and pinch into dumplings (mine turned out a bit ugly). Once the steamer water is boiling, steam the dumplings for 20 minutes.

　　5. After steaming, transfer to a plate. This was my first time making crystal dumplings, and I placed them a bit too close together while steaming, so some stuck together afterward. No problem—just let them cool slightly and gently separate them with your hands.