Ingredients

The starch wrapper

• 160 g (1 cup) Windmill potato starch
• 30 g (1/4 cup) Windmill tapioca starch
• 3/4 teaspoon salt
• 150 g (2/3 cup) boiled hot water
• 1 1/2 teaspoons peanut, canola or sunflower oil

The filling

• 500 grams Chinese cabbage, dices into tiny pieces
• 1 carrot, chopped into small pieces
• 1 red bell pepper, chopped into small pieces
• 4 ounces of ground pork
• 4 ounces of ground beef
• 1 tablespoon Shaoxing wine
• 2 teaspoons Windmill Potato starch
• 1 teaspoon salt
• 1/4 teaspoon sugar
• ⅛ teaspoon white pepper
• 1/2 teaspoon sesame oil
• 2 teaspoons hoisin sauce
• 2 teaspoons vegetable oil

And the sauce

• 4 tablespoons 
• 1 tablespoon sesame oil
• 5 tablespoons of light soy sauce
• 1 tablespoon minced ginger

Preparation

Step 1: the starch wrapper

1. Mix the Windmill potato starch, tapioca, and salt in a bowl.
2. Add exactly 150g of boiled water to the starch.
3. Stir/ mix the starch mix and water together for about 1 minute. Most of the loose flour should be gathered into tiny bits of dough. Drizzle1 1/2 teaspoons of oil over the dough.
4. Use your hands to start gathering and kneading the dough together. Continue doing this until you’ve reached one big lump of dough (if the dough remains too dry, you can drizzle oil/ boiled water into the mix)
5. Transfer the dough onto a counter or surface and knead the dough for another 2 to 3 minutes until it is nice and smooth.
6. Divide the dough into 36 pieces, each 12-14g (use a digital scale). Keep the dough pieces from sticking using a light dusting of potato starch, and cover them with a large overturned bowl while you make the filling.

Step 2: the filling

7. Add the Chinese cabbage and carrot to boiling water, and stir for 15-30 seconds until just wilted. Transfer the blanched vegetables to the ice water bath.
8. Remove vegetables from the ice bath, squeeze dry, and set aside on a cutting board.
9. Add the pork, vegetables, diced bell pepper, Shaoxing wine, potato starch, salt, sugar, white pepper, sesame oil, hoisin sauce, and vegetable oil. Mix until well combine

Step 3: the sauce

10. Mix sesame oil, soy sauce and minced ginger into a serving bowl

Step 4: preparing the dumplings

11. Dust a rolling pin with potato starch. On a surface lightly dusted with potato starch, roll each piece of dough out into round discs, each around 3 inches in diameter.
12. Add about 1 tablespoon of filling (about 14g) to the center of the wrapper. You can wrap it like a traditional dumpling or create a triangle or four-sided shape
13. Continue assembling until you’ve used all the wrappers and filling.

Step 5: cook the dumplings

14. Place the dumplings in a bamboo steamer lined with perforated parchment paper, and steam the dumplings over boiling water at medium-high heat for about 6 minutes, until translucent.
15. Serve these crystal dumplings immediately with ginger/soy sauce!