Eating dumplings during festivals has become a part of family reunion. The whole family gathered together, dividing the work to do the different steps of making dumplings. The dumplings they made were both delicious and humane. If you are accidentally assigned the job of rolling dumpling skins, don't be too happy. This is a technical job. If the dumpling skins are not rolled beautifully or unevenly, the elders in the family will nag you. The following are some tips.

Tips for making dumpling wrappers

1. Knead the dough first and let it rest for a while, then cut a small piece of dough from the large dough.

1. Then knead the small doughs cut out thoroughly and roll them into long strips.

2. Use a knife to cut into small pieces of relatively uniform size.

3. Sprinkle flour on the cut dough so that it will not stick to your hands or the panel when you press it.

4. Press down vertically with the palm of your hand, and the dough will form round shapes as shown below.

5. Then, use a small rolling pin to roll the dough into a round shape: while rolling the dough with your right hand, pinch the edge of the dough with your left hand and rotate it counterclockwise continuously. Practice this a few times and you will be able to do it easily.

Tips for making dumpling wrappers

Add salt to dough

If you want the dumpling skin to be more chewy, add some salt to the water when kneading the dough. You don’t need to add too much salt. Stir it into the water and the dough will be extra chewy. The cooked dumpling skin will not break easily and will taste better.

Tips for making dumpling wrappers

Beat eggs for dough

If you are a low-salt person, don't add salt when kneading the dough. Adding eggs will have the same effect and is more nutritious. It is appropriate to add 1-2 eggs to one pound of flour.

Tips for making dumpling wrappers

.The dough should be kneaded

Making dumpling dough is also a science. If the dough is too hard, it will not be easy to pinch tightly when sealing; if the dough is too soft, it will collapse easily and the dumplings will be out of shape. The dough needs to be kneaded to a moderate level, slightly softer than the dough for normal noodles, and needs to be left to rest for half an hour before being kneaded until the surface is smooth.

Tips for making dumpling wrappers

Roll the dumpling wrappers evenly

People who are afraid that the dumpling skin will break usually think that the dumpling skin is rolled too thin, so they deliberately roll it thicker, but the dumplings made in this way taste terrible. In order to prevent the dumpling skin from breaking, it must be rolled to an even thickness and size. This will prevent the thin parts from breaking when cooking and the thick parts from being undercooked.