Crystal Dumplings

Name: Crystal Dumplings
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 16
Ingredients: Wheat starch 1 cup; Potato starch 0.3 cup; Water boiling 0.6 cup; Lard 1 ¼ tbsp; Sesame oil (for brushing) 1 spoonful; Shrimps already cleaned 7.1 oz; Ground pork 1.75 oz; Fresh ginger 0.8 tsp; Spring onions (to chop) ½; Soy sauce egg white 2 spoonfuls; Oyster Sauce 1 spoonful; Sesame oil 1 spoonful; Fine salt 1 pinch; White pepper to taste

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Lactose Free

Difficulty: Average
Prep time: 60 min
Cook time: 10 min
Makes: 16 pieces
Cost: Average

PRESENTATION

Recipe by
Rosy Chin

Crystal ravioli, or crystal dumplings, are the real stars at any dim sum feast. And here’s the thing—it's that translucent wrapper that catches your eye first. It is kinda magical, almost see-through, made from a blend of tapioca and wheat starch for that light, delicate feel. And not your everyday dumpling skin, for sure. It's thin enough to reveal the bright filling inside. Whether it’s pork, shrimp and veggies or a veggie mix of cabbage and mushrooms, these dumplings are steamed just right. The outside gets so soft and velvety. Honestly, each bite is such a treat.

Plus, these translucent dumplings are super versatile—serve them as an appetizer or the main attraction. Really, really versatile. Perfect for Chinese New Year, family get-togethers, or any celebration where you want something that looks and tastes amazing.

In southern China, these Chinese dumpling recipes come in so many styles. Each area adds its own twist to the filling or seasoning. And you know, if you’re skipping meat, fillings like tofu or shiitake mushrooms make awesome vegan dumplings. The moist filling is sealed inside that delicate skin, giving a bite that's tender and packed with flavor.

Some people compare crystal ravioli to wontons or Japanese gyoza, but here’s the deal—their glassy appearance and soft texture really set them apart. Fans of dim sum recipes love how these dumplings melt in your mouth and look stunning on the plate. And look, the starch wrappers make them a fantastic choice for anyone wanting gluten-free dumplings.

Whether it’s a festive event or just a craving for some authentic Chinese tradition, crystal ravioli bring elegance and flavor to any table. Really. These little wonders show how simple ingredients can become something special with a bit of care. Master the art of making them, and enjoy the delicious journey into Chinese culinary heritage. You’ll love it.

INGREDIENTS

for the dough (for about 16 dumplings): Wheat starch 1 cup (120 g); Potato starch 0.3 cup (40 g); Water 0.6 cup (150 g) - boiling; Lard 1 ¼ tbsp (15 g); Sesame oil 1 spoonful - (for brushing)

for the filling: Shrimps 7.1 oz (200 g) - already cleaned; Ground pork 1.75 oz (50 g); Fresh ginger 0.8 tsp (3 g); Spring onions ½ - (to chop); Soy sauce 2 spoonfuls - egg white; Oyster Sauce 1 spoonful; Sesame oil 1 spoonful; Fine salt 1 pinch; White pepper to taste

Preparation

How to prepare Crystal Dumplings

To prepare the crystal dumplings, start with the dough: in a bowl, pour the wheat starch and cornstarch 1. Mix the powders with chopsticks (or a spoon), then slowly pour in the boiling water 2. Once all the water is absorbed, knead by hand 3.

Transfer the dough to a work surface and continue kneading until it becomes smooth and elastic; this step requires a lot of energy because the dough is quite tough 4. Form a ball, place it in the bowl, and cover with plastic wrap 5. Let it rest for 5 minutes, then incorporate the lard, which will give the dough more elasticity 6.

Form the dough into a ball again, place it back in the bowl 7, and brush the surface with sesame oil to keep it hydrated 8. Cover with plastic wrap and set aside while you prepare the filling. Finely chop the cleaned shrimp with a knife 9.

You should obtain a very fine mince 10. Transfer the shrimp to a bowl, then add the ground pork 11 and half a chopped scallion 12.

Now season with grated ginger 13, soy sauce, oyster sauce 14, and sesame oil 15.

Also add some ground white pepper 16 and a pinch of salt. Mix well to combine the filling 17. Now take the dough to form the dumplings: take pieces weighing about 20 g (0.7 oz) for each dumpling 18. Cover the rest of the dough with plastic wrap to prevent it from drying out.

Roll out the dough ball by applying light pressure with the side of your palm: the disc should be thinner at the edges so that the thicker center won't crack during cooking. Lift the disc from the work surface with a scraper, then fill the center with a teaspoon of filling 20. Fold it in half, aligning the two edges 21.

Pinch the edges firmly at the center 22, then close the dumplings, slightly pleating the edges as you seal 23, to create a wavy pattern 34. With these quantities, you'll get about 16 dumplings.

Prepare the steamer basket, line it with a sheet of parchment paper with small holes, and place the dumplings 25. Cover with the appropriate lid and steam for 8-10 minutes 26. Serve your crystal dumplings with soy sauce 27!

Storage

The crystal dumplings can be stored in the refrigerator for a couple of days.

For best results, it's advisable to reheat them in a pan with some water to keep them soft and flavorful. If not consumed within that period, they can be frozen (either before or after cooking).

Advice

Crystal dumplings can be filled with a mixed vegetable filling, such as mushrooms, spinach, and tofu, for a tasty vegetarian version. For a more aromatic taste, try a filling based on Chinese cabbage, scallion, and a pinch of ginger.

For the translation of some texts, artificial intelligence tools may have been used.