Nowadays, people eat dumplings in a lot of ways, not only require good flavor, but also the appearance is very important. Because beautiful dumplings will make everyone more appetizing, some people can make the dumpling skin translucent. It looks more appetizing and delicious, but the method of making it is very delicate. So how do you make the dough so that the skin of the dumplings is shiny?

1, and the method of making dumpling skin bright

With warm water and noodles (water temperature can not be too high, about 20 degrees or so), be careful not to add too much water at a time, little by little, slowly add, add water while using chopsticks to mix, until more than 90% of the flour into a dough, and then begin to knead the dough together, and then cover, wake up for about 30 minutes or a longer period of time. A little longer.

Before wrapping the dumplings, put in some more flour (dry flour) and knead for a while, kneading is very important, then pull out the dosage and roll out the skin, so that the dumpling skin will be strong and transparent, haha, try it.

2, to prevent the dumplings from breaking the skin of the method

wrapped dumplings and noodles need to add salt (1 kg of flour in no more than 5 grams of salt), the right amount of egg white, you can make the dough gluten, not only reduces the probability of breaking the skin, but also to make the skin of the dumplings boiled out of a more transparent; boiled dumplings, the pot is opened, the use of the spoon gently pushed so that the water flowed up to the next dumplings, to prevent the bottom of the pot to prevent the sinking of the water to the boil, the dumplings floated up! When the water boils and the dumplings float, add cool water twice to avoid breaking the skin of the dumplings.

3. Pan-fried and steamed dumplings have hard skins

Boiling water softens the gluten and reduces the hardness of the dough, which makes the dumplings softer, so unlike dumplings that are made with cold water, steamed dumplings and pan-fried dumplings use semi-scalded flour (70% hot water, 30% cold) to make the dumpling skins, and in particular, if you use cornmeal, which is a loosely packed flour, for the pan-fried dumplings, you need to scald it in boiling water to make it more viscous. When using loose cornmeal for pan-fried dumplings in particular, the cornmeal should be scalded with boiling water first to give it a certain degree of viscosity and make it easier to wrap. In addition, if you add the right amount of cornstarch to the flour, you can make translucent steamed dumplings with a beautifully colored filling.