Therefore, if you want to package delicious jiaozi, you should not only mix delicious stuffing, but also make soft dumpling wrappers.
In order to make dumplings soft and hard, we need to start from the following aspects:
1, the choice of flour.
To make dumpling wrappers, you need high-gluten flour.
High-gluten flour contains high protein content, so it contains no gluten.
This is the key point of making soft rib dumpling skin. ..... There is no gluten softening effect with other flours.
2, cold water and noodles.
Unlike steamed buns, which need dough, dumpling skins and dough need cold water. ..... make noodles softer and more elastic. ..... Only when such dough is rolled out can the dumpling skin be both soft and elastic.
3. Put some salt in the noodles.
When wrapping jiaozi, put some salt in the dough.
In this way, the dough is more plastic, the dumpling skin is more elastic, and the wrapped jiaozi is not easy to break.
4. Wake up for half an hour after kneading.
After the dough is mixed, you can't roll the dumpling skin immediately, you have to wake up for half an hour. ..... That is, put the dough in a pot, let the gluten in the dough relax naturally for a while, and gradually reach a soft and gluten state.
The reason for doing this is that it can make the dough more malleable and elastic, and the dumpling wrappers rolled with this dough can have the characteristics of softness, flexibility, ductility and elasticity at the same time, thus wrapping a crystal clear and soft jiaozi and making jiaozi more delicious.
Making dumpling wrappers according to the above method can get the most ideal effect, and the wrapped jiaozi is not only beautiful and delicious, but also the most delicious.