Dumpling skins made of high-gluten flour are strong and resistant to boiling, and are not easy to break. Usually, the dumpling skins used in our family to pack jiaozi are mostly medium-gluten flour, which is resistant to boiling and easy to stew.
Another thing to pay attention to is to distinguish the difference between high-gluten flour and high-precision flour. It is high-gluten flour rather than high-precision flour that is needed to make dumpling skins. High-gluten flour is the gluten of flour, while high-precision flour is the processing degree of flour, that is, accuracy.
Skills of making dumpling skin
1, put a proper amount of high-gluten flour in the basin, and the bulk flour in the supermarket is generally high-gluten flour. Adding proper amount of salt to flour, adding salt and flour can make the dough strong.
2. Add an egg white to the flour. Egg white can make the dumpling skin tough and not stick to each other, which is why eggs should be added to the flour.
3. The question of whether to mix noodles with cold water or warm water depends on the situation. If you make steamed dumplings, use warm water to make dough, so that the skin is soft. If you cook dumplings, mix them with cold water, and the skin will be elastic.
4. Stir the flour into flour wadding with chopsticks, and then knead the flour wadding into a ball by hand. Knead the dough for at least ten minutes until it is smooth and does not touch your hands. At this time, I like to let my children knead it. Children think dough is as fun as plasticine.
How to make dumplings with noodles?
5. If the dough is soft and elastic, cover it with a lid and let it stand for about 30 minutes, so that the noodles and water can be fully soaked.
6, take out the dough, sprinkle flour on the chopping board, and then press it a few times. Pull off a lump of noodles, rub them into long strips, and cut out small doses with a hob.
7. Press the dough flat with the palm of your hand, roll the dough horizontally and vertically with a rolling pin, then hold the dough in your left hand and push the rolling pin with your right hand to flatten and round the edges of the dough. The dough with thin edges and thick middle is not easy to break when wrapped.
8. After rolling, you can start wrapping jiaozi.
How long can frozen jiaozi be kept at room temperature?
Frozen jiaozi can be stored at room temperature for 5-6 hours without deterioration, but it is generally recommended to store it for 1-2 hours. The hotter the weather, the more unbearable it is. Because after the frozen jiaozi is thawed at room temperature, the surface of jiaozi is prone to moisture, which causes jiaozi, jiaozi and jiaozi to stick together with the box, and it is easy to break the skin when it is broken. Therefore, it is best to store the frozen jiaozi in the frozen layer of the refrigerator, and cook it immediately after taking it out of the refrigerator.
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