What is the recipe for quick-frozen dumpling wrappers?

Dumplings are the most distinctive delicacy of the Chinese nation, and even many foreigners are now beginning to try dumplings of various flavors. I wonder if you have noticed that dumplings sold at takeout rarely have broken skins, but dumplings made at home always have broken skins. It doesn’t matter, today I will teach you a quick-frozen dumpling recipe that will definitely not break the skin!

Ingredients: high gluten flour

Commonly used water

Steps/Methods

Knead the dough. Turn on the faucet to a dripping state, twist the flour clockwise to make it into a dough, and make it a slightly harder dough.

Knead the dough. Keep kneading for at least ten minutes to make the dough chewy.

Let the dough rest. Put the kneaded dough in a bowl, cover it with a lid and let it rest until it starts to form skins.

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. The one on the left has been pinched straight, and the one on the right has been flattened. Now you can start rubbing the leather!

10 Tools:

Rolling pin and rolling pin (made of bamboo, called by different names, but have the same function, to prevent dumplings from sticking to the bottom). At this time, there were a lot of cut pieces on the table, which were rubbed into a flat shape by hand, looking a bit like a flying saucer. Use a rolling pin to roll and rotate the dough. When rolling with a rolling pin, pay attention to the fact that 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.