What kind of water and flour are used for steaming dumplings?

Steamed dumplings are a food with good nutritional value and taste. Eating some for breakfast is definitely a pleasure. Judging from the steaming and cooking effects in daily life, it is best to use medium-gluten flour for making steamed dumplings. In addition, you can add some starch to make the taste better. It is important to note that you must use warm water to knead the dough and hot water to steam the dumplings. Never use cold water, otherwise it will affect the taste.

1. What kind of flour is best for steaming dumplings?

Generally, medium-gluten flour is used. Ordinary flour is much better than high-gluten flour for steaming dumplings. For crystal, use clear flour.

2. How to make dough for steamed dumplings

If starch is mixed in, the dumpling skin will be transparent and delicious. Mix the flour and starch when kneading the dough. If the starch has lumps, be sure to use a rolling pin to knead it evenly into the same particle size as the flour. Use slightly warm water to knead the dough.

The specific steps are as follows:

1: Prepare an appropriate amount of warm water (not cold water or hot water) with flour

2. Pour the flour into a bowl, add water and start stirring. Note that you cannot pour all the water at once. Pour a little bit and stir until the flour is kneaded.

3: Start kneading the dough. Take the dough that is almost kneaded to the chopping board and knead it vigorously. About 15 minutes (there are 3 things to do when kneading the dough: 1: the dough must be smooth, 2: your hands must be smooth, otherwise your hands will be covered with dough that would be a failure, 3: the kneading bowl must be smooth).

3. Should I use boiling water or cold water to steam dumplings?

Hot water. Because steaming dumplings mainly uses steam to cook the dumplings, using hot water will be faster and the taste will be better. If you use cold water, the steaming time will be too long and the taste will be worse.

4. How to make crystal steamed dumplings

1. Mix the starch with the clear flour (wheat starch), and mix the water and salt in a pot and bring to a boil, then turn off the heat.

2. Pour the flour powder into the boiling water pot, stir it quickly with chopsticks into snowflakes, cover the pot and simmer for about ten minutes.

3. After adding salad oil, knead the flour until the dough is shiny, cover with plastic wrap, and wait for about 20 minutes.

4. Roll the dough into long strips, divide it into small doughs of about 20g, and then flatten the dough to make dough sheets.