1. Prepare the ingredients: high gluten flour, cold water, salt.
2, the choice of ingredients, want to dumpling skin soft and sinewy, the selection of materials is very important. If you choose the right ingredients, you'll be one step closer to deliciousness. The best choice of flour for making dumpling skins is to choose high or medium gluten flour made from wheat, because these two kinds of flour are active, high in protein content, ductile, and sinewy, and the dumpling skins made are more powerful.
3. Add cold water to the flour bowl in small amounts, stirring to form a snowflake, and knead by hand to form a smooth dough. The cold water can prevent the protein in the flour from heat denaturation, and form more gluten, which will not expand and paste, so the dough is strong, tough, and tensile, which makes the dumpling skin strong, resistant to cooking, and not easy to break the skin. It is important to knead the dough for not less than 10 minutes. If you add a bit of salt to the dough, it will make the dumpling skin thin and tough, and it will not be easy to break the skin when you cook it.
4. Put the kneaded dough into a bowl and wrap it with plastic wrap or a steamer cloth, then cover it with a lid and let it rest for about 15-20 minutes, so that the gluten can be relaxed and the elongation can be increased, and at the same time, the viscosity of the dough can be decreased and the surface can be smooth, which is convenient to operate in the next step, and it can also make the dumpling skin soft and strong.
5. Sprinkle some flour on the surface of the board and knead the dough on the board for 10 minutes. After kneading into a ball, dig a hole in the center, turn around and roll thin, make a uniform thickness of the cylindrical strip, divided into 3-5 sections with a knife, take a section to continue the next step, the rest in the basin, covered with a damp cloth and wait for use.
6, the strip will be kneaded thin and long, kneaded until its diameter is equivalent to the size of a dollar coin. When kneading the board sprinkled with flour to prevent sticking to the board. When pulling the agent, pulling a pasta agent, the agent strip should be turned 90 °, so that the pulled out of the pasta agent basically maintain a cylindrical shape, easy to roll out the next step of the operation. Then use the thumb muscle of the palm of the hand to press the pasta agent, flatten it into a bad noodle.
7, rolling the dumpling skin force should be uniform, so that the size of the dumpling skin, the thickness of the shape of the uniform, the specific standard is the center of the thick edge thin. When you roll out the dumpling skin, pay attention to the right hand to push evenly and the left hand to rotate the dough at the same angle, so as to ensure that the size, shape, thickness and consistency of the dumpling skin is beautiful.
This is the first time I've ever seen a dumpling rolled out.