The dumpling skin is thin, so be careful when picking it up, or the skin will break easily, and the soup inside will be wasted.
However, what they didn't expect was that, even when Hunter Clarke had prepared a spoon to catch the soup, the dumpling skin seemed to have some elasticity.
With the naked eye, one could see that the soup inside the dumplings was full to the brim, pulling the dumpling skin downwards along with the filling.
Just when everyone thought the skin was going to break, the dumpling skin turned out to be like a balloon filled with water, elastic and sturdy.
"Your dumpling skin..." Hunter Clarke looked at Cindy Clarke.
Cindy Clarke smiled and explained, "I added a small amount of wheat starch and starch to the regular flour."
"No wonder," Wesley Gordon exclaimed, "Wheat starch and starch are used for making the skin of crystal shrimp dumplings, which are translucent, elastic, and strong."
