The dumpling wrappers on the market are not hand-rolled at home, but the dumpling wrapper machine uses the principle of multi-roll pressing and one-time molding to cut the pressed dough into the shape of dumpling wrappers.
This machine generally has three groups of dough-pressing sticks, which are pressed into dumpling wrappers by a molding die after being pressed layer by layer. When using the dumpling wrapper machine, the mixed noodles should be put into the hopper, pressed into the wrapper by multiple sets of rollers, and then sent out by the conveyor belt. The dry powder box on the machine will automatically sprinkle dry powder on the wrapper, automatically deliver the wrapper, automatically form and automatically return the wrapper. If you change the top knife or square mold, you can also make fresh noodles or chaotic skin.
Therefore, the dough made by the dumpling skin mechanism is uniform in size, thickness and shape and hard because it has been pressed many times, and it is not as elastic as the dumpling skin at home. Moreover, in the process of processing, in order to prevent the dough from sticking to the grinding tool or blade, less water is added to the dough, so it looks dry, and dry powder is used for lubrication at the same time, and some salt is added. In fact, it is not harmful to people, so you can safely eat it.
However, this kind of leather is too hard and inelastic, so it is not suitable for the wrapping method of squeezing jiaozi in Jiaodong, and it can only be held. For non-sticking, there is a trick: put a bowl of water next to it, dip some water on the edge of the dumpling skin and knead it, and it will stick.
Jiaozi originated from the ancient slot. Jiaozi, formerly known as Jiaoer, is said to have been first invented by Zhang Zhongjing, a Chinese doctor, with a history of more than 1,800 years. It is a traditional special food deeply loved by the people of China, also known as dumplings. It is the staple food of the people in northern China and local snacks, and it is also a New Year's food. There is a folk song called "A slight cold, eat jiaozi for the New Year." Jiaozi is often boiled with flour and leather bag stuffing.
Dumpling skin can also be made of hot noodles, crispy noodles, egg steps or rice noodles; The stuffing can be vegetarian, sweet and salty; The cooking method can also be steamed, baked, fried, fried, etc. There are three kinds of meat stuffing, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing. Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape. jiaozi has a complete range of raw materials and nutrients, and the cooking method ensures less loss of nutrients, which conforms to the connotation of China's color, flavor and diet culture.
There are many famous jiaozi products in all parts of China, such as shrimp dumplings made of Chengfen in Guangdong, fried dumplings in Shanghai, steamed dumplings with crab roe in Yangzhou, small dumplings in soup in Shandong, jiaozi in Shenyang and Zhong dumplings in Sichuan, which are all popular varieties. Xi 'an has also created a dumpling feast, which is hosted by dozens of jiaozi with different shapes and stuffing hearts.
Jiaozi has now become an indispensable Chinese New Year food for northerners. When wrapping jiaozi, people often wrap Jin Ruyi, brown sugar, peanuts, dates and chestnuts into stuffing. Those who eat satisfied and brown sugar will have a sweeter life in the coming year, those who eat peanuts will live a long and healthy life, and those who eat dates and chestnuts will have a baby early.
References:
Baidu Encyclopedia-jiaozi