Generally, there are black spots on the wrappers of dumplings bought outside. If the reasons such as black sesame seeds and black ash are excluded, it is considered that the dumpling skin is moldy, which is abnormal and inedible. If the dumpling skin made at home is stored for a short time and the flour is relatively fresh, it may be that baking soda powder is not completely dissolved in water during dough mixing, resulting in brownish baking soda caking particles on the dough.

If you are not sure whether this is the reason, then it is best not to eat dumpling wrappers with black spots.

Dumplings can't be eaten if their skins are moldy. It is recommended to throw it away after being soiled and destroyed. The purpose of soiling and destroying dumpling wrappers is to prevent others from picking them up and eating them.

Jiaozi preservation method

1. After jiaozi is put in the refrigerator, it will be frozen for a while and then taken out. Feel whether the dumpling skin is hard. If not, freeze them for a while until they harden, and then take them out.

2. Prepare fresh-keeping bags, break off jiaozi one by one, put them in fresh-keeping bags to remove air, and then put a fresh-keeping bag to ensure that the water in jiaozi will not be sucked dry by the refrigerator. According to the above method, jiaozi will not crack if frozen for a month.

3. When mixing stuffing, put more oil and less water, so that jiaozi will not freeze easily.

4, ready to quick-freeze jiaozi, don't put eggs in the dough, jiaozi a frozen hard immediately into the food preservation bag, tight mouth.