Crystal Longevity Peach Dumplings (水晶寿桃饺）

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This year is my mother-in- law 70th birthday.  We celebrate her birthday every year. I used to bake her a birthday cake for her birthday in the past. This year, I made crystal peach dumplings instead of cake or birthday buns as a unique treat for her.

For the crystal skin, I am using the ingredients for my chai kuih recipe. The kitchen is where I get creative. Since some people make longevity peaches into birthday buns, then I can also make birthday buns into crystal peaches dumpling, right?

Is it hard to make this crystal peaches dumpling? Well, I found this to be a challenge but making this crystal peaches dumpling is not a difficult recipe. All it takes is a little concentration and patience.  But it is well worth it. You will be blown away by the outcome, the result is gorgeous and outstanding.




The crystal peaches will have a crystal-clear appearance and it tastes bouncy. The skin can be made quite thin, is simpler to handle and won’t harden after cooling. My favorite part of this crystal peaches dumpling is the leaves. The color of the leaves is naturally bright, and the stripes of the leaves are very distinctive. It is rarely beautiful and very satisfying.

For the filling, I am using my own made lotus paste. You can use mung bean paste or any store-bought paste as you like.

Let us get all the ingredients to hand and the detailed instruction to make this beautiful crystal peaches dumpling for the elderly.


 

The transformation









INGREDIENTS (20 pcs)

 

100g wheat starch

60g tapioca flour

½ tsp salt

1 tbsp cooking oil

220ml hot boiling water

240g lotus paste (± 15g each)

 


METHOD

1. Add all the ingredient into a mixing bowl except the boiling water, mixed well. Pour in the boiling water, mixed well with a spatula or dough cutter, knead into a soft dough. Spare 20 grams of the dough for the peach leaves. Colour the 20 grams spare dough with green food colouring. Cover, and rest for 15 minutes.

2. Separate the dough into 20 pieces of 20–25g-sized balls, flatten and roll out each one a THIN layer , then fill it with the lotus paste and seal it. And shape the dough into peaches. Flip the filled dough so the seam side is down and shape it to a smooth oval ball. Then using your palms form a peak on the top. To make the seam of the peach, gently prese the bench scraper in to create a line along the arch. Pinch the top, mimicking the shape of the peach.

3. Divide the green dough into 24 equal pieces (about 1 cm long). Take one portion of the green dough and shape it into a cone shape. Using bend scraper, flatten the cone. Form a line in the centre and create the leaf vein patterns tilts towards the cone.

4. After finish with all the leaves, we can start decorating our peach dumplings. Simply mix some water with a few drops of pink food colouring. Dip the toothbrush to the colouring mixture first, tap off the excess, hold the strainer upside down. Gently brush the toothbrush over the back of the strainer in a circular motion until you get the desire colour shades. Attached the leaves onto each peach dumpling with a dab of water.

5. Grease a little of cooking oil on the steamer plate, arrange all the peach dumplings on the plate the place and place the plate in the steamer. Steamed it for seven minutes over high heat.

 

 

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