【 JenChua 下厨 175 】【菠菜水晶粿】Spinach Crystal Dumplings｜简单配方＋技巧.

#糕点 #kuih#下午茶
#水晶菜粿#dumplings #kueh #recipe #delicious

🥟 菠菜水晶粿
水晶皮材料（Q弹版本）
澄粉 200g
木薯粉 60g
食油 半茶匙
盐 1/4 茶匙


新鲜菠菜200克
菠菜汁加清水 280-300克，让皮变绿


📌 木薯粉→ 皮更透明更Q，但也更喝水，需要滚水慢慢加。

内馅材料（建议量，可做 20 粒）
鸡胸肉200-220克
红萝卜丝80-100克
香菇 3 朵（切颗粒）
爆香蒜头油 半茶匙
姜 6克
蒜头 8克
蚝油 1汤匙
料酒 1汤匙
生抽 1茶匙
食油 1茶匙
盐 半茶匙
胡椒粉 1茶匙
玉米粉 1茶匙
麻油 半茶匙


做水晶皮（需要搓7-8分钟）
澄粉 + 木薯粉混合。
滚水（菠菜水）分次加入，边倒边搅，直到成团。（可休息5分钟）
刚倒入滚水时，澄粉/木薯粉会瞬间被烫熟，但里面还有部分粉还没完全吸水。休息几分钟可以让粉充分吸收水分，面团变得更细腻。
搓到稍冷后加入半茶匙油揉滑。
若太干 → 再加少许滚水，
太湿 → 加一点澄粉

分成 19g 小团，盖布防干。

Lightly grease a piece of banana leaf with a thin layer of oil to prevent the kueh from sticking“准备少许香蕉叶搽上薄油，预防糕沾”

包与蒸
压皮、包馅、捏紧。

蒸笼抹油或铺油纸。

大火蒸 7–8 分钟。

出锅刷少许油让表面亮澄澄。
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🥟 Spinach Crystal Dumplings
Crystal Skin Ingredients (Q & Chewy Version)

Wheat starch (tang flour) 200g

Tapioca starch 60g

Cooking oil ½ tsp

Salt ¼ tsp

Fresh spinach 200g

Spinach juice + water 280–300g (to make the skin green)

📌 Tapioca starch → Makes the skin more transparent and bouncier (Q).
But it also absorbs more water, so boiling water must be added slowly.

Filling Ingredients (Suggested amount — makes about 20 dumplings)

Chicken breast 200–220g

Carrot strips 80–100g

Shiitake mushrooms 3 pcs (diced)

Fragrant garlic oil ½ tsp

Ginger 6g

Garlic 8g

Oyster sauce 1 tbsp

Cooking wine 1 tbsp

Light soy sauce 1 tsp

Oil 1 tsp

Salt ½ tsp

White pepper 1 tsp

Cornstarch 1 tsp

Sesame oil ½ tsp

Making the Crystal Skin

(Knead for 7–8 minutes)

Mix wheat starch and tapioca starch.

Add boiling water (spinach water) in batches, stirring as you pour, until it forms a dough. (Let it rest for 5 minutes.)

When boiling water first hits the starch, the outer layer cooks instantly, but some starch inside hasn’t fully absorbed water yet.

Resting a few minutes allows full hydration, making the dough smoother.

Once slightly cooled, add ½ tsp oil and knead until smooth.

If too dry → add a little more boiling water.
If too wet → add a bit of wheat starch.

Divide into 19g balls and keep covered to prevent drying.

“准备少许香蕉叶搽上薄油，预防糕沾”
👉 Lightly grease a piece of banana leaf with a thin layer of oil to prevent the kueh from sticking.

Wrapping & Steaming

Flatten the dough wrapper, add filling, and pinch to seal.

Grease the steamer tray or line it with parchment paper.

Steam over high heat for 7–8 minutes.

Brush a little oil on top after steaming to give a glossy finish.
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