Dumplings are one of the foods that China often eats in traditional festivals. In some major festivals or happy things, dumplings are always welcomed by many people, and many families also like to make dumplings at home. Do you know how to roll out the skin of dumplings?
1. Material selection
If you want the dumpling skin to be soft and sinew, you have to choose the right material. The best choice for making dumpling skin flour is high gluten flour or medium gluten flour. Then you need to use cold water and noodles, because the skin of cold water dumplings has good elasticity, and it is more resistant to boiling, so it is not easy to be boiled when cooking dumplings.
2, Prelude
Put the flour into the basin, then add some cold water, and make the flour a little harder; knead the flour for at least 10 minutes, which can strengthen the texture of the flour; cover the basin with kneaded flour, and put it for a while, to wake up the flour. The waking time is generally 15-30 minutes, until the dough is twice as large as before. The purpose of striking noodles is to make them more flexible and pliable after fermentation. It should be noted that if the temperature is relatively low, it is necessary to pay attention to heat preservation when waking up, for example, cover the lid or cloth, otherwise it is easy to reduce the effect of fermentation, thus affecting the texture of dumpling skin, and if the second fermentation is carried out, it is relatively difficult.
3, rolling surface
After waking up, you need to sprinkle some flour on the panel before rolling it out, and then put it on the flour and knead it for about 10 minutes. When making dumpling skin, you can tear a small part from the dough, put it on the flour sprinkled panel and knead it, roll it with the dough stick to the size you need, preferably thin and even, so that it will be more fragrant when eating dumplings. It should be noted that rolling on the flour sprinkled panel is to prevent the surface from sticking to the panel.