How to make dumpling skins delicious (teach me how to make dumpling skins step by step)

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List of contents for this article:

• 1、How to make dumpling skins taste delicious
• 2、How to make dumpling skins delicious
• 3、... Try this method. The dumpling skins and muscles will not stick, and they will taste better if they are cooked.

How to make dumpling skins taste delicious

Water temperature control: Cold water dough: Use room temperature or ice water to mix dough (suitable for summer). The dough is firmer and has good ductility. It is suitable for rolling thin without breaking.

Flour selection and water temperature control High-gluten flour (protein content ≥12%) is the ideal raw material, and its gluten can support the elasticity of the leather.

Buckwheat dumpling skins lack gluten (gluten) due to the lack of buckwheat flour (soba flour), and have poor ductility and toughness. Direct pure buckwheat flour and dough are easy to crack.

Take out the awakened dough, press it in the middle, hollow out the middle, knead it into a round rope shape, tear it off to form a long strip. Knead the long dough to a thickness of about 5 centimeters. Cut the long dough into the last 5 cm long pieces. Sprinkle with a little flour on top of the dough and flatten each. Use a rolling pin to roll the flattened dough into a round dumpling skin. To make the dumpling skin stronger, add an egg to the flour.

How to make dumpling skins delicious

1. Add appropriate amount of water and salt and knead into dough. Then roll the dough into thin slices, cut it into small pieces, and roll it into dumpling skins with a rolling pin.

2. Wash the spinach with spinach juice and dough, beat it into juice, and use it instead of clear water and dough.

3. Flour selection and water temperature control High-gluten flour (protein content ≥12%) is the ideal raw material, and its gluten can support the elasticity of the leather.

... Try this method. The dumpling skins and muscles will not stick, and they will taste better if they are cooked.

1. Add a small amount of edible alkali (baking soda) to make the dumpling skin more muscular and chewy. The specific formula is: 500 grams of medium-gluten flour, 150ml of hot water at 70 - 80°C, about 200 - 220ml of cold water (adjusted according to the water absorption of the flour), 2 grams of edible alkali (about 1/4 teaspoon), and 3 grams of salt.

2. The dumplings cooked in this way will not be easy to break, and the soup color will be clear. The dumplings are not sticky and delicious. The second trick: boil the water and add appropriate amount of salt. After the salt dissolves, put the dumplings into the pot. In this way, the cooked dumplings will not break the skin or stick to the pot, and the dumplings left in the pot will not occur. Adhesion occurs.

3. First of all, you have to boil the dumplings in water and put them one by one. The dumplings must be stirred 10 seconds before they are put in the pan, otherwise they will stick to the pan. Therefore, stir while placing them. Add thick water twice to make it heated evenly. Finally, the dumplings are basically cooked when they float in water. In this way, the dumplings will not stick to the pan or break the skin, and are very chewy and delicious. Now I would like to share my family's dumpling cooking practices with everyone.