01
Preparation- Cut 250g of pork with a 3:7 fat-to-lean ratio into small chunks
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Watch out
Choose pork with a 3:7 fat-to-lean ratio, otherwise all-lean meat will taste dry and tough.
Ingredients:pork (250 g)
Tools:cleavercutting board
0:00 / 6:01
Crystal Steamed Dumplings
groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillSteamed
Allergens:warningGlutenwarningSoy
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
14 Steps Total
00:00:10
02
Active Cooking- Put the chopped pork chunks into a food processor and grind them into small granules
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Watch out
Do not grind the meat into a paste
keep small granules for a better texture
Ingredients:pork
Tools:food processor
03
Active Cooking- Put the ground pork into a bowl, add 3g minced ginger, 2g chicken bouillon, 2g salt, 1g sugar, 1g white pepper, 5ml cooking oil, and 2ml sesame oil
- Stir in one direction until the meat filling becomes thick and sticky
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Watch out
Stir the meat filling in one direction until sticky, otherwise it won't bind and will taste loose.
Ingredients:porkginger (3 g)Chicken Bouillon Powder (2 g)Salt (2 g)sugar (1 g)white pepper powder (1 g)Cooking oil (5 ml)sesame oil (2 ml)
Tools:mixing bowlchopsticks
04
Preparation- Take 150g of drained Chinese chives and chop them into small granules, maintaining some texture
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Watch out
Do not chop the chives too fine
keep some texture for a better bite
Ingredients:chinese chives (150 g)
Tools:cleavercutting board
05
Preparation- Place the chopped chives on top of the meat filling without mixing them yet
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Watch out
Do not mix the chives with the meat filling yet, otherwise the salt will cause the chives to release too much water.
Ingredients:chinese chivespork
Tools:mixing bowl
06
Preparation- Pour 80g wheat starch, 80g potato starch, 4g salt, and 120ml cold water into a bowl, stir thoroughly until well combined into a smooth slurry
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Watch out
Stir the starch and cold water until completely dissolved without lumps.
Ingredients:wheat starch (80 g)potato starch (80 g)Salt (4 g)water (120 ml)
Tools:mixing bowlchopsticks
07
Active Cooking- Add 340ml of freshly boiled water while stirring with a rolling pin, until the starch turns into a transparent, translucent, and thick batter
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Watch out
Stir quickly while pouring boiling water, otherwise the starch will clump and cook unevenly.
Ingredients:water (340 ml)
Tools:rolling pinmixing bowl
08
Active CookingwarningStay safe
The freshly cooked dough is extremely hot and can cause severe burns if handled bare-handed. Use a scraper until it cools down.
- Place 80g potato starch on the kneading board, transfer the starch batter onto it, and use a scraper to fold and press until almost no dry flour remains and the dough is slightly cooled, then knead evenly by hand
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Watch out
The scalded dough is extremely hot
use a scraper to fold and press initially, do not knead directly with bare hands to avoid burns
Ingredients:potato starch (80 g)
Tools:Dough scrapercutting board
09
Waiting Time- Cover the evenly kneaded dough with plastic wrap and let it rest for 3 minutes
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Watch out
Do not skip the resting time, otherwise the dough will lack elasticity and tear easily.
Tools:plastic wrap
10
Preparation- Divide the rested dough in half, roll one half into a log, dust with 10g wheat starch to prevent sticking, cut into equal pieces of about 15g each, and keep the other half covered with plastic wrap to prevent drying
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Watch out
Use wheat starch as dusting flour to prevent sticking, not potato starch, otherwise the wrappers will harden. Keep unused dough covered.
Ingredients:wheat starch (10 g)
Tools:Dough scraperplastic wrap
11
Active Cooking- Flatten the dough pieces and roll them out with a rolling pin into dumpling wrappers that are thin at the edges and thicker in the middle
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Watch out
Make the edges thin and the center slightly thick when rolling, otherwise it will tear easily after filling.
Tools:rolling pin
12
Active Cooking- Mix the prepared chives and meat filling together
- Take a dumpling wrapper, add appropriate filling, press firmly, make pleats along the top half, and wrap the other side over to seal the middle and both sides
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Watch out
Pinch the edges tightly to seal, otherwise the crystal wrappers will shrink and crack during steaming.
Ingredients:chinese chivespork
Tools:chopsticks
13
Preparation- Line the steamer rack with steamer paper and arrange the wrapped dumplings neatly on it
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Watch out
Leave proper space between dumplings to prevent them from sticking and tearing after steaming.
Tools:steamersteamer paper
14
Active CookingwarningStay safe
A large amount of high-temperature steam will escape when lifting the lid. Tilt the lid away from you to avoid steam burns on your face and hands.
- Bring water to a boil in the pot in advance
- Once boiling, place the steamer on top, cover, and steam on medium-high heat for 10 minutes until the dumpling wrappers turn translucent
- Turn off the heat and remove
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Watch out
Do not open the lid during steaming, otherwise steam will escape and affect the transparency of the wrappers.
Tools:steamer
groceryAll Ingredients
pork250 g
ginger3 g
Chicken Bouillon Powder2 g
Salt6 g
sugar1 g
white pepper powder1 g
Cooking oil5 ml
sesame oil2 ml
chinese chives150 g
wheat starch90 g
potato starch160 g
water460 ml
blenderAll Tools Needed
cutting boardcleaverfood processormixing bowlchopsticksrolling pinDough scraperplastic wrapsteamersteamer paper
