In the process of making dumplings, adding an appropriate amount of potato starch or wheat flour to the flour can make the dough more robust, and the boiled dumplings will not be easy to boil and break the skin, and the skin is thin and large. Generally speaking, 50 grams of starch can be added to 1 pound of flour. If an egg is added to the dough, it can make the dough more elastic. There are also some tips to prevent dumplings from boiling over.

First of all, when waking up the dough, try to use cold water in summer and warm water in winter, which can promote better waking up of the flour and rolling out of the dumpling skin; the waking up time is usually 30-50 minutes, and it can be woken up for 30 minutes in summer when the temperature is higher, and it is best to waken up for about 50 minutes in winter when the temperature is lower. Secondly, put the newly wrapped dumplings in the pot with a spoon to stir to prevent sticking to the pot, cooking dumplings to grasp the time, generally dumplings after wrapping into the pot, the water boiled to add a little bit of cold water to the pot, wait for the water to boil, and then add cold water, add cold water three times in a row, the dumplings will be basically cooked.

Then, for frozen dumplings purchased at the supermarket, you must put them into the pot and stir them before the water boils, because if you put them into the pot after the water boils, the dumplings will expand and break the skin according to the principle of heat expansion and cold contraction. Finally, the amount of water used to cook the dumplings must overflow the dumplings so that they don't stick together and break the skin easily! Although dumplings are very delicious, he is more troublesome than other foods when making them, because first you have to make the dough, then roll out the bun skin, then mix some fillings, and finally put the fillings in the buns. Dumpling skin also has a very critical role, if you do not roll out the dumpling skin, sometimes we make the filling even better, when we put it into the water to cook, it will break, which will affect everyone's appetite for eating dumplings, so rolling out the dumpling skin also has a vital role for us. Many people at home when the dumplings will only make flour and water, and synthesize the dough, restaurant to make dumplings in also add some content, these two things are eggs, and corn starch, because in the eggs can increase the toughness of the flour, add some corn starch can make the surface soft, in addition, there is a kind of crystalline feeling, so and into the dumpling skin surface is absolutely thin and not easy to rot.

Dumpling skin also has a very critical role, if you don't roll out the dumpling skin, sometimes we make the filling even better, when we put it into the water to cook it will be broken, which will affect everyone's appetite for eating dumplings, so rolling out the dumpling skin also has a vital role for us. Many people at home when the dumplings will only make flour and water, and synthesize the dough, restaurant to make dumplings in the also add some content, these two things are eggs, and corn starch, because in the eggs can increase the toughness of the flour, add some corn starch can make the surface soft, in addition, there is a kind of crystal clear feeling, so and into the dumpling skin surface is absolutely thin and not easy to rot.