How to make thin and chewy dumpling wrappers

Dumplings are one of our traditional Chinese delicacies and have appeared a long time ago. They were formerly called Jiao'er and were invented by the great doctor Zhang Zhongjing to treat frostbite on people's ears. After years of development, dumplings have become a favorite food in every household. The dumpling skin is a very important part of making dumplings. How to make the dumpling skin thin and chewy? Let me introduce it to you below.

1. Material selection:

If you want the dumpling skin to be soft and chewy, you have to choose the right ingredients. It is best to choose high-gluten flour or medium-gluten flour for making dumpling wrappers. Then you need to use cold water to knead the dough, because the dumpling skin made with cold water noodles has good elasticity and is more resistant to cooking, and is not easy to break when cooking dumplings.

Put the flour in a bowl, add appropriate amount of cold water, and knead the dough to make it a little harder; knead the dough for at least 10 minutes to strengthen the chewiness of the dough. Add a little salt when kneading the dough to make it more chewy. ; Cover the bowl with the kneaded dough and leave it for a while to let it rest. The dough is allowed to rest for 15 to 30 minutes, until it is twice as large as before resting. The purpose of letting the dough rest is to make it more chewy and soft after fermentation.

Place the rested dough on a panel and knead it vigorously for ten minutes. Key points: Put some flour on the panel to make kneading more vigorously. After kneading it into a ball, make a hole in it and knead it in circles until it becomes thinner. Use a knife to cut into four, put the rest in a bowl, cover with lid and set aside.

Roll the strip into a thin and long shape until the cross-section of the rolling pin is the size of a one-yuan coin. Sprinkle some flour on the board while kneading to prevent it from sticking. Cut the dough. The width is about two centimeters, and the key is to roll the rolling pin up and down on the board. After cutting, this is the arrangement. Press the dough. Sprinkle with flour, knead each dough into a square shape with your hands, and press down with the large muscle near the thumb of your palm.

How to make chewy dumpling wrappers

1. You can choose high-gluten dumpling flour.

2. The key is to use salt skillfully. Adding a little salt when kneading the dough will make it chewy.

3. Use cold water to knead the dough. Let it sit for half an hour after kneading, then soften it thoroughly. This way, the small lumps in the dough will disappear and the dumplings will be smooth when cooked.

4. The dough should be slightly harder. After mixing, put it in a bowl, cover it tightly, and simmer for 10-15 minutes until the gluten in the dough absorbs water and expands, and then make dumplings after the gluten is fully formed.

How to make the softest dumpling wrapper

1. Use cold water to knead the dough, but stir it with chopsticks when adding water, so that the water is added evenly and it is easy to control the amount of water added. Generally, do not add water when only a little dry noodles are left. Then knead the dough into a ball with your hands, seal it and let it sit for about ten minutes before kneading it for a while.

2. The dumpling dough must be kneaded again and again. Knead it for a while, then rest for a while to let it wake up. The more you knead it, the more delicious it will be. Generally, knead it 3 to 4 times, knead it 4 times, and each time takes 5 minutes.

3. Then seal it and leave it for more than half an hour. The longer it is left, the more evenly the flour and water will be, so the dough will not dry out easily when making dumpling skins.

4. You can knead the dough in the morning and make dumplings at noon.

Precautions

When rolling with a rolling pin, make sure the middle is thick and the edges are thin. The thick middle prevents the dumpling filling from leaking out, while the thin edges make the dumpling taste better.

If you want to make steamed dumplings, you need to use hot water to knead the dough so that the dumplings will be softer; if you want to make boiled dumplings, use cold water to knead the dough