What if the dumpling skin is too thick

The dumpling skin is 2mm to 3mm；; Under normal circumstances, the production of dumpling wrappers is more exquisite and the process is more complicated. It doesn't matter much whether the dumpling skin is thick after cooking, even if it swells because of boiling, it's actually because its skin is thicker. For example, some dumplings in the south are thicker than those in the north. This may be because the stuffing inside is rich. The north is mainly full, and the south is interesting. Occasionally, guests come to pack a delicious meal, which is equivalent to changing the taste.

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what if the dumpling skin is too thick? How thick is the dumpling skin?

how to roll dumpling wrappers

1 First of all, we should mix the dough and put a proper amount of flour into the basin. The amount depends on the number of people.

2 Add a small amount of water first. Remember, it's better to add less than more. If there is less, it can be replenished. If there is more water, it will become paste, and it will be troublesome to replenish flour. (PS: you can beat the eggs and add them if you like to eat the egg skin)

3 Mix the dough, knead the dough by hand and press it down. The principle is to knead it once, then press it once. Make the flour dough and firm, slowly add water when it is not enough, and add it while kneading.

4 after kneading the dough, you can take it to the rolling table. (PS: to judge whether the dough is finished, first of all, whether the dough is compact, not loose, must be shaped, and will not collapse on the table)

5 Before rolling the dough, the dough should be divided into countless small balls, which are about the size of octopus balls. You can knead a ball casually without a very standard ball.

6 at the beginning of rolling, take a small dough and gently press it down. After flattening, the stress area is large for us to roll.

7 Hold the rolling pin in your right hand, press more than half of the dough, and turn the rolling pin up and down, while holding the dough without pressing it in your left hand, and turn the dough while rolling, so that the rolled dough is even and round. (Left-handers please change their hands by themselves)

8 Finally, I'll teach you a special method for lazy or clumsy people. Find a round cup or something like that, roll out the dough first, spread it out on the table, and press one at a time, which is unambiguous!

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what if the dumpling skin is too thick? How thick is the dumpling skin?

Chinese cabbage and carrot jiaozi

Ingredients: 2 carrots, 11ml peanut oil, 31 peppers and 15 dried mushrooms.

Production steps:

1. Wash and chop the cabbage, add a little salt to brake out the water in the cabbage, and wrap the chopped cabbage with a clean drawer cloth to squeeze out the water (chinese cabbage juice is a good nutrient, don't pour it out! ), standby;

2. Wash carrots, peel off the skins, and rub them into filaments with a squeegee; Wash the soaked mushrooms and chop them into pieces;

3. Pour sesame oil and peanut oil into the wok, heat it, saute the pepper, and remove it after it is burnt;

4. Pour the minced mushrooms into a wok and stir-fry, add shredded carrots and stir-fry, and turn off the heat after frying the red oil;

5. Add cabbage and salt and mix well;

6. Add appropriate amount of hot water into the flour to make dough, and wake up for 1.5-21 minutes;

7. Make a small dose, roll it into a bag and make it into a jiaozi, then cook it and put it on a plate.