Dim Sum Prawn and Chives Vegetable Crystal Dumpling | 韭菜粿的做法

[@bauyenwon6907]

Looks really yummy and pretty!!👍

[@ruyiasianrecipes]

Bau Yen WON thank you very much! Do try it ! It’s really yummy 😋

[@changkhaiwong9718]

Looks delicious

[@ruyiasianrecipes]

Thank you very much 😊

[@ChubbyWhale]

You nailed it, it looks beautiful! I know making this needs practices :D Saved this recipe!!

[@ruyiasianrecipes]

Haha yeah it does take practice but this dough is quite easy to shape. Do try it ! Thanks 😊 for saving my recipe

[@jaya5980]

The recipe looks nice.

[@ruyiasianrecipes]

Thank you very much. Do try it if you have the time ☺️

[@hvoonong4087]

Hmm..... Yummy, 👍👍👍

[@ruyiasianrecipes]

Thank you very much 😊

[@karenkwong3045]

Thankyou again for another great recipe. I would like to ask if I could use the same measurements that you shared for Har Gow wrapper for this dim sum? Can I use the har gao wrapper for this one? It would be great if I can use one type of wrapper for Har Gow and Prawns and Chives !! Thanks for your advice in advance.😅

[@ruyiasianrecipes]

Hello 👋 thanks so much for trying my recipes!!! Yes you can but I would recommend trying out this wrapper recipe as it goes well with the prawn and chives filling.

[@halalfoodtaster4373]

That looks good

[@ruyiasianrecipes]

Thank you 😊

[@khalidairatni3991]

Merci beaucoup pour la recette

[@ruyiasianrecipes]

google translated this Je vous en prie! 😁

[@shalanigoonetilleke1291]

Hi...
cant we make with wheat flour?

[@ruyiasianrecipes]

Hi unfortunately no. Won’t be able to get the texture

[@mythrayieiyer9793]

Can I substitute tapioca starch with potato starch?

[@ruyiasianrecipes]

Hi I’ve not tried with potato starch but I’ve read some recipes using potato starch. Hope this helps 😊

[@MissYinKS]

Hi, may I know why my skin tends to break apart when I roll them flat or when wrapping? It is so hard to wrap as the skin keeps tearing apart.. Thanks

[@ruyiasianrecipes]

Hi a few things maybe the problem. When you poured the water, was it just boiled? Also , when kneading the dough, need to knead until smooth and it should not stick to your hands anymore. Another thing might help is to let it rest slight longer maybe another 10 minutes. When using the rolling pin to flatten it, gently roll to the center. If all else fails then reduce the water content slightly. Hope this helps ☺️

[@MissYinKS]

@@ruyiasianrecipes the first few are easy to flatten and wrap without tearing apart, the next few ones they turn harder. Could it be that the dough is too dry?

[@ruyiasianrecipes]

@@MissYinKS oh I see they do tend to dry out, can cover with a plastic wrap or place in airtight container. Does it crack when you use your palm to press it flat? If it does, just add a few drops of water to the remaining dough and knead again. It will be pliable again. 😊

[@MissYinKS]

@@ruyiasianrecipes yes it does, and the edge of the dough tend breaks when flatten out. Thank you for your tips again, I would try again! Tqvm❤️❤️

[@ruyiasianrecipes]

Oh ok then it dried out. Just add a few drops of water to the dough and knead again until smooth 😊

[@widya8843]

I like

[@ruyiasianrecipes]

Thank you very much ! Do try it it’s very delicious 😋

[@shirleylhw7207]

Wheat starch same as wheat flour?

[@ruyiasianrecipes]

Hi it’s not the same it’s also called tang mien flour used to make dim sum

[@afahl6838]

好吃

[@ruyiasianrecipes]

谢谢 😊

[@khalidairatni3991]

Bravo

[@ruyiasianrecipes]

Thank you very much ! 😊

[@onetzen]

😋👍

[@ruyiasianrecipes]

Thank you very much 😊