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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.”

“But, if used for dumpling skin, I was worried it might be too elastic, losing the original taste and flavor of dumplings. So, I only added a small amount to increase the elasticity and toughness without being too strong, retaining the stickiness and aroma of the dough.”

“That’s a great idea!” Rosaline Parker praised, “Did you just come up with it?”

Cindy Clarke nodded, “However, it’s also because it’s the first time I’ve tried it, and I was afraid that I might not get the proportion right due to the tight schedule. So for the sake of safety, I only added a small amount. After we go back, I will try to adjust it to the best proportion instead.” Michael Greene nodded approvingly, “Very good, dare to think, dare to do.”

Cindy Clarke still had a sense of closeness to Michael Greene.

After all, she had been eating Quire’s lunch for quite a while.

It’s just that Michael Greene had lunch prepared for Adrian Zhekova every day at noon but didn’t know that his lunches were going into Cindy Clarke’s stomach instead.

“I’m looking forward to your finished product after adjusting the proportions. I think the ideal proportion should make the dough more delicate and shiny without stealing the spotlight from the traditional dough, and without damaging the original taste,” said Charles Dean.

Hunter Clarke poked a hole in the dumpling with chopsticks, and the soup flowed out.

“This has more soup than the dumplings we usually eat,” said Hunter Clarke.

She tasted the soup without adding vinegar and ginger.

“What did you add to the soup? There’s a delicious sweetness,” Wesley Gordon said excitedly.

Before Cindy Clarke could answer, he quickly took another bite of the dumpling.

However, the filling that had been wrapped in the soup was too hot, and Wesley Gordon, who was usually experienced, had overlooked this, resulting in burning his tongue.

“I told you not to rush. Can’t you eat slowly?” Michael Greene laughed and commented before taking a bite himself.

“This filling…” Michael Greene tasted it carefully, “It has the taste of beef, but also the taste of seafood, like shrimp…”

“I just saw you using shrimp and crab as ingredients,” Charles Dean said.

Cindy Clarke nodded, “For the meat filling, I used beef and pork. Beef doesn’t have enough fat, and the texture isn’t soft and juicy enough, so I added pork, particularly the fatty part, to blend with the beef. Hand-minced meat has a more delicate fiber and elasticity.”

“Then, I added crab roe and crab meat to the mashed shrimp. This way, the soup will burst out more, and the filling will be even more delicious and sweet.”

“Did you add vinegar to it?” Rosaline Parker asked.

“Yes,” Cindy Clarke nodded..