The dumpling skin will shrink when making dumplings with high gluten flour, mainly because the high gluten flour has great toughness. Even the hair noodles have certain toughness, and the resilience will shrink. This is normal. In addition, it has a certain relationship with room temperature. If the temperature is not high, it will expand and contract cold. Therefore, the room temperature should be adjusted higher when making dumplings. The reason why high gluten flour shrinks back when making dumpling skin during the Spring Festival, families in many parts of China will make dumplings at home. Dumplings mean reunion, which means that some wanderers miss their home. Generally, the flour used to make dumpling skin is high gluten flour. This flour has high protein content, large gluten, and tastes better, However, retraction will also occur during the production process.
The toughness of high gluten flour is relatively large. Even the hair noodles have a certain toughness, otherwise it will greatly affect the taste. As long as there is toughness, it will be recycled, so this is very normal. We usually roll the skin as large as possible when making dumpling skin, so it will not become very small after retraction.
In addition, it also has a certain relationship with the room temperature. If the temperature is not high, there will be thermal expansion and cold contraction. When making, the room temperature should be increased. If it is winter, it can be placed next to the heater or air conditioner.