It is okay to rest the dumpling noodles for 4 hours, but you need to pay attention to moisturizing during the resting process, otherwise the surface of the noodles will dry out.

The purpose of resting the noodles is to fully integrate the water and flour. The time is related to the temperature. Generally, it is recommended to rest the noodles for about half an hour when making dumpling wrappers and noodles. However, the length of resting can be adjusted according to your own time. Adjust, if you don't have enough time, you can knead the dough half a day in advance and then let it rest. The dough will be softer and more elastic after resting. If the dough is not rested, the dumpling skin will lack elasticity.

It should be noted that the dough must be mixed to "three lights" before it can be risen. The so-called three lights refer to the effects of dough light, basin light and hand light.

Precautions for making dumpling noodles:

It is generally recommended to use cold water to knead the dough for dumpling wrappers. The dough kneaded with cold water is also called cold water. This kind of dough needs to be made with a dough below 30 degrees. cold water. Because cold water does not denature the proteins in the flour, it allows the dough to form more and stronger gluten.

In addition, starch will not expand and gelatinize at low temperatures, and the resulting dough will be relatively strong, tough, and strong in pulling force. Because the cold water surface is relatively dull, people also like to call it the "dead surface". Its biggest feature is that the food it makes is white in color, chewy in texture and not easily broken. It is usually used to make dumplings, noodles, spring roll wrappers, pearl soup, pancakes and other foods that need to be boiled or baked.