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Hot or cold water for dumpling skins?

Cold water.

The most important thing is that the dumpling skin has a tendon, generally speaking, if you want to make the dumpling skin has a tendon, then we should use cold water river noodles is better, because cold water and noodles, will not lead to the protein denaturation of the flour, which will make the dumpling skin has a better tendon.

The temperature of hot water is generally higher, and when it is used to mix the noodles, it is easy to cause thermal denaturation of the proteins in the flour, which makes the gluten smaller and is not suitable for making dumpling skins. If hot water is used to mix the noodles, then the suitable pasta to be made are steamed dumplings, siu mai, pot stickers and other foods.

Expanded Information:

Dumpling fillings are mainly divided into meat fillings, vegetarian fillings, and meat and vegetable fillings. Before doing so, you need to add a small amount of water and mix it, then add chopped green onion, ginger, pepper or five-spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, and so on;

You can add some vegetable oil if you don't mind, but if the meat mixture is fat enough, you can omit it and mix it well in one direction, and add sesame oil if you like, depending on your personal tastes;

Stirred up the meat mixture and put it on the shelf for a while. Dumplings, you can also use this method to do beef stuffing mutton stuffing and so on.