In the Jiangnan area, it is a habit to eat spring rolls during the New Year, which represents the arrival of spring. Moreover, the meat dumplings can be made into different textures, and can be effectively matched according to your taste. It is also a good choice for daily eating.

But speaking of the more difficult part of making spring rolls, that is how to make the dumpling wrapper, because it is usually very thin. If it is not made well, it will affect the taste of the meat dumpling. Therefore, here we will make it.

Let’s learn how to make dumpling wrappers.

When making dumpling wrappers, you must pay attention. Only dumpling wrappers with cicada wings inserted are the best and can best reflect the taste of the fillings inside. And if they are well made,

, it can also be taken independently, and the taste is very chewy, so you must pay attention to the method when making it.

Ingredients: 300 grams of high-gluten flour, and 200 grams of dough water. Method 1. Knead the dough: add water one at a time, first mix into a flocculent shape, preferably the batter should be softer.

2. "Dip in water and press gently": Fill a bowl of cold water, dip your fingers in the water, and press the batter lightly.

Then dip your finger in water and gently press into the batter, in this back and forth motion, until the batter becomes thinner and more stringy.

3. The next step is the "tea brewing method": pour in cold water to cover the batter, and let it rest for 1 hour.

4. After waking up the noodles, pour out the water on top.

5. Knead the batter slightly with force, and the batter will fall off.

6. Drop the noodles: Grab the batter in the palm of your hand and let the batter fall down.

7. Then let the batter fall into the palm of your hand, and then let the batter fall down.

Throw the batter back and forth repeatedly until the batter becomes more chewy.

8. After the batter has become chewy, turn the heat down to a simmer, put the non-stick frying pan in, and start "wiping" it (turn it in a clockwise direction).

9. "Pull" immediately, remember: if the pot temperature is higher, the skin will pull up together.

10. Immediately "dip" to remove more batter.

When you see that there is no wet dough, quickly lift the dumpling wrapper hard.

Tips 1. Be sure to use high-gluten flour for wheat flour.

2. Knead the dough to make it thin, and press lightly with water.

3. Use the tea method for proofing to prevent the batter from drying out.

You should now know how to make dumpling wrappers. When making them, you must pay attention to the fact that oil is not used for dumpling wrappers. You only need to knead the batter around the pot after it is boiled, and then

When you pull it off, the dumpling wrapper will remain in the bottom of the pot, so that it can be peeled off after it is cooked. This is difficult to master, and you may need to become more and more skilled before you can do it.