This recipe for steamed Crystal Dumplings (水晶饺子) (Gok Zai) features a juicy pork and jicama filling enveloped in a delicious, thin, chewy translucent skin.
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What are crystal dumplings?
Crystal dumplings refer to a type of Chinese dumpling that uses a combination of starches rather than wheat flour to produce a whitish-translucent dough.
The dumpling skin becomes translucent and crystal-like after steaming.
Shrimp har gow and Teochow fun guo (tapioca dumplings) are various types of crystal dumpling, as the skin is translucent.
Why you'll love this recipe
This recipe for Crystal Dumplings is:
Straightforward: making the filling ahead of time and using a dumpling mold streamlines the process.
Delicious: the pork and jicama filling is savory, slightly sweet and flavorful, paired with the bouncy, chewy dumpling skin.
Perfect for parties: or celebrations, such as Chinese New Year as the dumplings can be made ahead of time and taste great even at room temperature.
Gluten-free: the dumplings are naturally gluten-free (note: the filling can be made gluten-free by omitting the all-purpose flour and swapping it with cornstarch).
Special equipment you'll need
- round cutter: I used one that is 3.25" in diameter
- dumpling mold: also 3.25" in diameter
- tortilla press: to flatten the dough; or you can use a heavy bottomed pot or pan
You can use a larger round cutter and match it to a similar sized dumpling mold.
Ingredients you'll need
Filling:
- dried shrimp (蝦米): rinsed and soaked, optional; adds extra flavor but you can omit if you have allergies
- ground pork (豬肉碎); you can use regular or lean ground pork
- seasonings: soy sauce (醬油), black pepper (黑胡椒), granulated sugar (砂糖), sea salt (鹽), oyster sauce (蠔油)
- garlic cloves (蒜): minced
- small jicama (沙葛): shredded thinly; is a round, root vegetable with a tan/brown-colored peel and beige interior; has a crunchy, slightly sweet texture similar to water chestnut
- carrot (胡蘿蔔): shredded
- leek (大蒜): just the green parts
- all-purpose flour (麵粉): to thicken up the filling; or cornstarch
Dough:
- wheat starch (小麥澱粉): a white flour that adds a smooth and slightly chewy texture; gives it its translucent exterior
- rice flour (米粉): the main ingredient
- tapioca starch (菱粉): adds another dimension of chewiness
- hot boiling water (沸水): water needs to be boiling hot to gelatinize the dough
- vegetable oil (菜油)
Where to find?
You can find these ingredients at Asian supermarkets or online.
How to make crystal dumplings
Make the filling (best done a day ahead)
Heat up a wok with 1 tablespoon of oil and stir-fry the dried shrimps until fragrant.
Transfer to a bowl.
Add in the ground pork, soy sauce, black pepper, sugar and salt and saute until the pork is cooked.
Add in garlic and stir fry for another 2 minutes.
Next, add in the jicama, and dried shrimp (if using), and continue to cook until the jicama is slightly softened.
Add in carrots and leek, and cook for a few minutes.
Add in oyster sauce, taste and adjust the seasoning.
If the jicama contains a lot of water, add in 1-2 tablespoon of all-purpose flour to the mixture and cook for another 2 more minutes.
Transfer the cooked filling into a clean bowl and let cool completely.
Cover and chill in the fridge overnight.
Make the dough
Combine wheat starch, rice flour, tapioca starch in a large heat-proof bowl. Give it a mix.
Pour in 600ml of hot boiling water into the flour mixture.
Mix with a wooden spoon, until the dough has cooled a little.
Knead the dough with your hands for 2-3 minutes.
Add in oil and continue to knead until the dough is smooth.
Cover the dough and let it rest at room temperature for about 10 minutes.
Form the dough into a long log and divide into 14g dough balls (for 3.25" diameter dumpling mold).
Flatten the dough by placing it in between a folded piece of parchment paper and pressing it between a tortilla press. (Thickness of dough should be ~1 mm).
Lightly grease the dumpling mold with sesame oil (only the first time) and place the dough in the mold.
Add 1 tablespoon of filling and close the mold firmly to form the dumpling.
Place the dumplings on a lightly greased steaming rack.
Repeat with the remainder.
Steam the dumplings
Steam the dumplings on medium-high heat for 8 minutes, open the lid to let the steam escape, cover for another 2 minutes, or until the skin is translucent.
Remove the steamed dumplings and lightly brush with sesame oil while still hot.
Serve warm or at room temperature.
How to serve
Serve the Gok Zai dumplings with sweet chili sauce or chili oil.
You can also pair the dumplings with other dim sum dishes such as shrimp har gow, pork siu mai, or pork dumplings.
It's best to serve them on the day they are made.
Serving tip
These dumplings can be served warm or at room temperature.
How to store
Store the crystal dumplings in an airtight container in the fridge for up to 3 days.
Do not freeze these dumplings as the texture will change and the skin will crack.
Expert tips
Be sure to use very hot boiling water for the dough.
Don't steam these crystal dumplings on high heat, as it can cause the dumplings to expand and crack.
Press the dumpling mold firmly to seal so there are no leaks or air pockets.
If you don't have a tortilla press, use a heavy bottomed pan or pot to flatten the dough.
Variations
You can omit the ground pork and just use jicama and dried shrimp in the filling.
Other dumpling recipes you may like
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Crystal Pork & Jicama Dumplings (水晶饺子) (Gok Zai)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Filling:
- 1 tablespoon vegetable oil (菜油)
- ¼ C dried shrimp (蝦米) rinsed and soaked, optional
- 250 g lean ground pork (豬肉碎)
- 1 tablespoon soy sauce (醬油)
- ⅛ teaspoon black pepper (黑胡椒)
- ½ tablespoon granulated sugar (砂糖)
- ¼ teaspoon sea salt (鹽)
- 6 cloves garlic (蒜) minced
- 1 small jicama (~600g) (沙葛) shredded thinly
- 1 large carrot (胡蘿蔔) shredded
- ¼ C shredded leek (大蒜)
- 1 tablespoon oyster sauce (蠔油)
- 1-2 tablespoon all-purpose flour (麵粉) or more, depending on how wet the mixture is
Dough:
- 360 g wheat starch (小麥澱粉)
- 70 g rice flour (米粉)
- 70 g tapioca starch (菱粉)
- 600 ml hot boiling water (沸水)
- 10 ml vegetable oil (菜油)
For brushing:
- 1 teaspoon sesame oil (麻油)
Instructions
Make the filling: (a day ahead)
- Heat up a wok with 1 tablespoon of oil and stir-fry the dried shrimps until fragrant.
- Transfer to a bowl.
- Add in the ground pork, soy sauce, black pepper, sugar and salt and saute until the pork is cooked.
- Add in garlic and stir fry for another 2 minutes.
- Next, add in the jicama, and dried shrimp (if using), and continue to cook until the jicama is slightly softened.
- Add in carrots and leek, and cook for a few minutes.
- Add in oyster sauce, taste and adjust the seasoning.
- If the jicama contains a lot of water, add in 1-2 tablespoon of all-purpose flour to the mixture and cook for another 2 more minutes.
- Transfer the cooked filling into a clean bowl and let cool completely.
- Cover and chill in the fridge overnight.
Make the dough:
- Combine wheat starch, rice flour, tapioca starch in a large heat-proof bowl. Give it a mix.
- Pour in 600ml of hot boiling water into the flour mixture.
- Mix with a wooden spoon, until the dough has cooled a little.
- Knead the dough with your hands for 2-3 minutes.
- Add in oil and continue to knead until the dough is smooth.
- Cover the dough and let it rest at room temperature for about 10 minutes.
- Form the dough into a long log and divide into 14g dough balls (for 3.25" diameter dumpling mold).
- Flatten the dough by placing it in between a folded piece of parchment paper and pressing it between a tortilla press. (Thickness of dough should be ~1 mm).
- Lightly grease the dumpling mold with sesame oil (only the first time) and place the dough in the mold.
- Add 1 tablespoon of filling and close the mold firmly to form the dumpling.
- Place the dumplings on a lightly greased steaming rack.
- Repeat with the remainder.
Steam the dumplings:
- Steam the dumplings on medium-high heat for 8 minutes, open the lid to let the steam escape, cover for another 2 minutes, or until the skin is translucent.
- Remove the steamed dumplings and lightly brush with a little sesame oil while still hot.
- Serve warm or at room temperature.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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