The ratio of Bao jiaozi to flour and water is about 2: 1. It depends on the stuffing. If it is a dumpling stuffing such as leek, egg yolk and Chinese cabbage, then the stuffing itself contains a lot of water. At this time, you can choose the ratio of 1: 1 to mix the noodles with water. Otherwise, the dumpling skin will be easily broken in the process of Allah.

Jiaozi and Dough Skills:

Jiaozi needs cold water and noodles, that is, cold water and noodles. The best choice for jiaozi noodles is to mix noodles with cold water, so that the jiaozi is white, refreshing and firm.

Cold water dough is a kind of water-mixed dough mixed with water at a temperature below 30 degrees, commonly known as cold water surface. Because the flour is mixed with cold water or low-temperature water, protein in the flour can't undergo thermal denaturation, thus forming more and stronger gluten. Starch does not swell and gelatinize at low temperature, so the dough formed is firm, tough, tensile and stiff.